Norma's chicken casserole
1 hour 25 min
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.
Norma Bloor
3 people made this
Ingredients
Serves: 4
- 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
- 120ml water
- 120ml milk
Method
Prep:15min ›
Cook:1hr10min ›
Ready in:1hr25min
- Preheat the oven to 190 C / Gas mark 5.
- 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.
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