Help please! My chicken casserole was a disaster.

Some vegetables release more water than others. I always check seasoning and fluid levels with about 20-30 mins to go. Some cream can help

I have made chicken casserole today from stuff that has been hanging around and needed using
- a pack of lemon herb marinated chicken that's been in the freezer
- an onion
- a leftover leek
- snack carrots that I cannot eat because of emergency dental work
- chicken stock
- a ½ bottle of white wine I don't remember buying
- about 100ml of left over cream
- thyme and rosemary that I froze

browned the chicken and stuck everything but the cream in the slow cooker

Could it have been the quality of the chicken? I made a beef casserole recently which was poor. Despite my usual recipe and long slow cook the meat wasn’t tender. I bought it at our supermarket (begins with M ) rather than the butcher

Just check that the casserole doesn’t dry out, half way through I usually add some chicken stock, or just water and stir thoroughly.

I never brown the meat because I think it tastes better. You had some great suggestions.

Oreo I will try your recipe. I’d like to think that easybee’s explanation is right but I suspect it was down to me. My cooking has become a bit hit and miss recently. It upsets me because it was one of the few things I was good at.

Perhaps the chicken pieces weren't the same quality as usual?

I cook my chicken casserole in the oven in a cast iron casserole pot.
I cut up chicken breast into big chunks, no browning first, add chopped carrots and chopped onions raw, also garlic and some frozen sweetcorn.I use a Colmans chicken casserole mix with water and also pop in a few dried herbs including sage and a chicken gravy ‘pot’ which melts when the casserole heats up.
Cook for almost two hours.It’s delicious.And easypeasy.

Thanks usedtobeblinde, I was beginning to think I had lost my marbles. It shouldn’t have been over cooked as I used my usual timings but it does seem likely.

None at all, that is how I would have made it and it should have been fine unless you didn’t use enough seasoning.
Did you overcook it to make the chicken stringy?
Just suggestions really.