Chicken and Celery Casserole

Chicken and Celery Casserole
  • 1 kg Chicken Thigh Fillets, chopped
  • 60g Butter, chopped
  • 1 large Brown Onion, diced
  • 1½ cups Water
  • 4 rashers Bacon, rind removed, diced
  • 2 Carrots, peeled and diced
  • 410g can Cream of Celery Soup
  • 3 Celery Sticks, diced
  • ½ cup grated Cheese
  • ½ cup Plain Flour
  1. Preheat oven to 180 degrees. Place flour and salt and pepper into 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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