The Crusty Chicken Casserole is a family classic, and one of those traditional recipes you pass down the generations. Each person has their own version of the dish and this was one was definitely inspired by my mum.
This dish is for those who enjoy a hearty, filling dish by combining meat and vegetables, making it a perfect dish for the whole family.
To make this dish, it requires two parts. The filling and a classic cheese batter to put on top, which can be used for any other dish to add a tasty topping. This dish is best served with steamed vegetables and is suitable to freeze, or prepared a day before hand and reheated. It is not suitable to microwave.
Ingredients For the Filling:
1 whole barbecued or steamed chicken
2 green shallots
1 stick of celery
1/4 cup of water
30g of butter
3-5 rashers of bacon
60g of mushrooms
435g can of chicken soup
250g sour light cream
For the Cheese batter:
1 cup of self raising flour
1 cup (125g) grated Tasty Cheese
1/2 cup of milk
Firstly remove the chicken from it's bones and roughly chop the meat. This is a fun part for the kids if you want to include them. Don't forget to dry the wish bone to crack for later.
Next chop the vegetables for the filling. That includes the onion, shallots, celery, bacon and mushrooms.
Top: Removal of chicken, Bottom: Filling ingredients chopped.
Now it is time to get the filling ingredients cooked. Start by combining the shallots, celery and water in a covered pan, and allow to simmer. While you're waiting this is a great time to get your cheese batter prepared.
While the others are simmering melt the butter in a separate pan and add the bacon and mushrooms. *Cook and stir for 3 minutes.
Cheese Batter Preparation:
Sift the flour into a bowl and add the eggs, cheese, and milk.