≡ Meat Recipes +

Hearty Chicken Casserole           SOURCE       TASTE.COM.AU           INGREDIENTS   plain flour, to coat 1.6 kg whole chicken, cut into pieces 60 g butter 75 g (1/3 cup) chopped bacon 1 cup coarsely chopped celery 2 brown onions, thinly sliced 2 carrots, peeled, coarsely chopped 420 g can Campbell’s Condensed Cream of Celery soup 2 teaspoons dried mixed herbs   mashed potato, to serve INSTRUCTIONS 1.   Preheat oven to 200C/180C fan forced. Place flour in a large sealable plastic bag. Add the chicken pieces and toss to coat. 2.   Melt the butter in a large heavy-based frying pan over medim-high heat. Add chicken. Cook for 2-3 minutes each side or until lightly browned. Transfer to a 2L (8 cup) ovenproof dish. 3.   Add bacon, celery, onion and carrot to pan. Cook, stirring occasionally, for 4-5 minutes or until softened. Add soup, mixed herbs and 80ml (1/3 cup) water. Bring to the boil. Pour over chicken. Cover and bake for 1 hour or until chicken is tender. Season and serve with mashed potato, if using.