Chicken and celery casserole

Chicken and celery casserole

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The ultimate in comfort food, this hearty chicken casserole will warm you up on cold winter nights.

The ingredient of Chicken and celery casserole

  1. 1/2 cup plain flour
  2. 1kg chicken thigh fillets, chopped
  3. 60g butter, chopped
  4. 1 large brown onion, diced
  5. 4 rashers bacon, rind removed, diced
  6. 1 1/2 cups water
  7. 410g can cream of celery soup
  8. 2 carrots, peeled, diced
  9. 3 celery sticks, diced
  10. 1/2 cup grated cheese

The instruction how to make Chicken and celery casserole

  1. Preheat oven to 180C. Place flour, and salt and pepper into a plastic bag. Shake to combine. Add chicken to bag. Toss to coat. Place chicken into an 8-cup capacity ovenproof casserole dish in a single layer.
  2. Melt butter in a frying pan over medium-high heat. Cook onion and bacon, stirring, for 5 minutes or until soft. Add to chicken. Add remaining flour (from bag) to frying pan. Cook, stirring, for 1 minute.
  3. Combine water and soup. Pour into frying pan, stirring until mixture just comes to the boil. Pour over chicken. Add carrots and celery. Stir to combine. Cover. Bake for 1 hour or until chicken is cooked through.
  4. Remove lid. Sprinkle with cheese. Bake, uncovered, for a further 10 minutes or until cheese is melted. Serve.

Nutritions of Chicken and celery casserole

fatContent: 815.946 calories
saturatedFatContent: 54 grams fat
carbohydrateContent: 23 grams saturated fat
sugarContent: 22 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent:
cholesterolContent: 59 grams protein
sodiumContent: 281 milligrams cholesterol

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