About this recipe:Perfect for colder evenings, this warming chicken casserole is both comforting and filling. Serve with mashed potato or brown rice. If you have any leftover sauce, it tastes great as a quick lunch served over a microwaved jacket potato.
4 chicken joints
2 tablespoons plain flour
Salt and freshly ground black pepper, to taste
4 tablespoons butter
4 rashers back bacon, chopped
2 celery stalks, sliced
2 small onions, chopped
2 carrots, peeled and sliced
Pinch of mixed herbs
1 (295g) tin condensed celery soup
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Trim any surplus skin from chicken and wipe with a clean, damp cloth. Mix flour, salt and pepper in a shallow dish; toss chicken in seasoned flour to cover.
Melt the butter in a large pan over medium heat. Cook bacon, celery, onions and carrots until soft, 3 to 4 minutes. Transfer to a casserole using a slotted spoon. In the remaining drippings, brown the chicken, 3 to 4 minutes per side, and transfer to the casserole.
Combine the herbs, soup, water and milk stirring until smooth; pour over the casserole.
Bake, covered, in the preheated oven until bubbly, 1 to 1 1/2 hours.