Crusty Chicken Casserole
1 chicken / 3 breasts, cubed
1 onion, chopped
2 shallots, sliced
1 stick celery, sliced
¼ C water
30 g butter
3 rashers bacon, chopped
60 g mushrooms, sliced
400 g can cream chicken soup
300 g carton sour cream
¼ C grated cheese
1 C SR flour
½ red capsicum, chopped
½ green capsicum, chopped
2 eggs, beaten
½ C milk
1 C grated cheese
1 onion, chopped
2 shallots, sliced
1 stick celery, sliced
¼ C water
30 g butter
3 rashers bacon, chopped
60 g mushrooms, sliced
400 g can cream chicken soup
300 g carton sour cream
¼ C grated cheese
1 C SR flour
½ red capsicum, chopped
½ green capsicum, chopped
2 eggs, beaten
½ C milk
1 C grated cheese
Preheat oven to 180°C. Brown chicken pieces in frypan, remove. Place onion, shallots, celery, water in saucepan, bring to boil, simmer covered 15 mins. Melt butter in frypan, cook bacon and mushrooms. Combine all these ingredients with soup, sour cream, and pour into casserole dish. Mix batter of flour, capsicum, eggs, milk and pour on top, bake 40 mins, sprinkle with cheese and bake 5 mins until crunchy.