Ingredients
- 1/2 cup plain flour
- 1kg chicken thigh fillets, chopped
- 60g butter, chopped
- 1 large brown onion, diced
- 4 rashers bacon, rind removed, diced
- 1 1/2 cups water
- 410g can cream of celery soup
- 2 carrots, peeled, diced
- 3 celery sticks, diced
- 1/2 cup grated cheese
Method
Preheat oven to 180 C. Place flour, and salt and pepper into a plastic bag. Shake to combine. Add chicken to bag. Toss to coat. Place chicken into an 8-cup capacity ovenproof casserole dish in a single layer. Melt butter in a frying pan over medium-high heat. Cook onion and bacon, stirring, for 5 minutes or until soft. Add to chicken. Add remaining flour (from bag) to frying pan. Cook, stirring, for 1 minute. Combine water and soup. Pour into frying pan, stirring until mixture just comes to the boil. Pour over chicken. Add carrots and celery. Stir to combine. Cover. Bake for 1 hour or until chicken is cooked through. Remove lid. Sprinkle with cheese. Bake, uncovered, for a further 10 minutes or until cheese is melted.
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