Tuesday, September 3, 2013

Tucker Tuesday ~ Recipe: Hearty French Onion Chicken Casserole

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French Onion Chicken Casserole

This is one of my favourite chicken casseroles. Fabulous in the middle of winter when you need a good rib sticking meal.
I usually make double this so I can put some dinners aside for Brian for work. It reheats really well.
It can be made in the oven or in the slow cooker too.

French Onion Chicken Casserole
1kg chicken pieces
1 pkt french onion soup mix (or make your own)
2T plain flour
2T oil
1 onion, diced or sliced
3 rashers bacon, sliced
100g mushrooms, sliced
1 1/4 C water (1C for slow cooker)
2T sour cream (optional)

Combine the soup mix and flour in a large bag.
Toss chicken pieces in the seasoned flour until coated. Reserve the flour.
Heat oil in a frying pan and brown the chicken

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Place the chicken in casserole/slow cooker.
Fry off the bacon, onion and mushrooms for a couple of minutes in the same frying pan.
Spoon over the top of the chicken.
Combine the remaining flour and water and pour over.
Cover and bake. Traditional oven 180C for 90 mins or so, or slow cooker High for 4-5 hours, Low for 7-8.
Stir in the sour cream, if using, and serve with lots of vegies.

Take Care

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