Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1/2 cup plain flour

  3. 1kg chicken thigh fillets, chopped

  4. 60g butter, chopped

  5. 1 large brown onion, diced

  6. 4 rashers bacon, rind removed, diced

  7. 1 1/2 cups water

  8. 410g can cream of celery soup

  9. 2 carrots, peeled, diced

  10. 3 celery sticks, diced

  11. 1/2 cup grated cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180ºC. 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.

  2. 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.

  3. 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.

  4. Remove lid. Sprinkle with cheese. Bake, uncovered, for a further 10 minutes or until cheese is melted. Serve.


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