A winter warmer comfort food.

Chicken and Bacon Casserole

Ingredients

• 1 kg chicken breasts
• 1/3 cup plain flour
• 250 g bacon rashers diced
• 1 cup thickened cream
• 1 cup water
• 1 tsp chicken seasoning
• 4 shallots chopped

• Method

  • STEP 1Preheat oven to 180C and lightly spray an ovenproof dish.
  • STEP 2Coat chicken in flour, shaking away excess. Reserve the unused flour.
  • STEP 3Heat the oil in a non stick pan, add the chicken and cook until well browned. Remove the chicken from the pan and place in a single layer in the pre-prepared dish.
  • STEP 4Using the same pan, add the bacon and cook for 2 minutes.
  • STEP 5Reduce heat to low, add the reserved flour and stir for 1 minute. Remove pan from the heat and gradually add the cream, water and seasoning, stirring until smooth.
  • STEP 6Return pan to the heat and continue to stir until the sauce boils and thickens slightly. Remove pan from the heat, and pour the bacon sauce over the chicken.
  • STEP 7Bake for 40 minutes.
  • STEP 8Garnish with chopped shallots.

  • Notes

    Use chicken breast fillets or tenderloins.
    I serve this with either mashed potato, rice or hokkein noodles and stir fry vegetables.