Cheesy Chicken Casserole

Preparation: 10 minutes

Cooking: 1 hour

Serves 6

1 onion, chopped

2 spring onions, chopped

1 stick celery, chopped

cup water

30 g butter

3 rashers bacon, chopped

60 g mushrooms, sliced

440 g can creamy chicken condensed soup

cup sour cream

450 g chopped cooked chicken

cup grated tasty cheese


Cheese batter

1 cup SR flour

1 small red capsicum, chopped

1 small green capsicum, chopped

2 eggs, lightly beaten

1 cup grated tasty cheese

cup milk


Combine onion, spring onion, celery and water in a saucepan. Bring to boil, simmer, covered, until onion is soft. Heat butter in a frying pan. Add bacon and mushrooms, cook, stirring, for 3 minutes. Combine onion mixture, undiluted soup, sour cream, chicken and bacon mixture in a bowl. Pour mixture into a greased ovenproof dish (8 cup capacity). To make the cheese batter, sift flour into a bowl, add capsicum, eggs, cheese and milk. Stir until just combined. Spread evenly over chicken mixture. Bake in a moderate oven for about 40 minutes or until lightly browned and firm. Sprinkle with cheese, return to oven, bake for a further 5 minutes or until cheese is melted. Serve immediately.