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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 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
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.
Tried this recipe?Let us know how it was!