David Scott AllenMain CoursePoultryProvencal RecipesTaste

Easy Chicken Casserole with a Provencal Twist

Sometimes we just need a go-to “no fail” recipe that is satisfying, delicious and easy to make. David has captured exactly that in his Cocoa & Lavender recipe (below) for Crumble au Poulet. Made with rotisserie chicken this dish is a busy cook’s dream come true.

Chicken Casserole crumble au poulet #TastesofProvence @CocoaandLavender

Crumble au Poulet - Chicken Casserole

According to Cocoa & Lavender: This recipe for Crumble au Poulet is the essence of comfort food, and easy to pull together using leftovers or a rotisserie chicken from the market.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine French, Provencal
Servings 6 people


  • 1 whole rotisserie chicken (homemade or purchased)
  • 2 tbsp olive oil
  • 1 shallot finely minced
  • 3 medium zucchini
  • 4 large carrrots
  • 1 cup chicken broth
  • 1 cup Flour
  • 1/2 cup dried bread crumbs
  • 1 cup coarsely grated Asiago cheese
  • 1/4 tsp Curry powder or other spice mixture, to taste
  • 10 tbsp Unsalted Butter


  • Remove butter from the refrigerator.
  • Preheat the oven to 375ºF.
  • Remove the skin from the chicken, remove the meat form the bones and dice the chicken meat.
  • Wash and dry zucchini, and peel the carrots.
  • Grate both vegetables on the coarse side of a box grater, but do not grate the seedy center of the zucchini. You should have an equal quantity of both.
    Crumble Veggies @CocoaandLavender
  • Sauté the shallot for a few minutes in the olive oil until clear but not brown.
  • Add the vegetables and sauté a few minutes longer.
  • Add the chicken and mix well.
  • Add the broth and simmer to reduce until almost all liquid is gone.
  • Place filling in a casserole.
  • In a large bowl, blend the flour, bread crumbs, grated cheese and spice mixture with your hands.
  • Then with your fingertips, mix in the somewhat softened butter; the mixture should be somewhat crumbly.
  • Sprinkle this mixture evenly over the vegetable and chicken mixture and bake for about 35 minutes or until the crumble is golden.
    Chicken Crumble #Recipe @CocoaandLavender


This dish may be served hot or at room temperature.
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!


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    February 5, 2017 at 5:52 pm — Reply

    I highly recommend this dish, which needs to be credited to my friend Muriel in Lourmarin! It is the epitome of comfort food, and so easy to pull together at a moment’s notice.

    • blank
      February 6, 2017 at 2:03 am — Reply

      We are going to make that chicken “crumble” for a dinner party tomorrow, it looks like a perfect winter dish.

      • blank
        February 7, 2017 at 4:22 pm — Reply

        I saw your photo on Instagram, and it looks fantastic! I’m glad to hear you enjoyed it – it is the perfect winter dish.

        • blank
          February 8, 2017 at 1:02 am — Reply

          It was fantastic and so easy to make the Crumble aux Poulet may become our “go-to” recipe.

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