Ingredients
- 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
Instructions
- 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.