Chicken and celery casserole

Chicken and celery casserole


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
cholesterolContent: 59 grams protein
sodiumContent: 281 milligrams cholesterol

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