Crusty Chicken Casserole With Cheese Batter

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

I found this recipe in the Australian Women's Weekly Chicken Cookbook. Really tasty and easy - my family loved it, so I decided it was a keeper.

Ingredients Nutrition


  1. Combine onion, shallots, celery and water in pan, bring to boil and simmer until onion is softened.
  2. Saute bacon and mushrooms in butter for 3 minutes.
  3. Combine onion mixture, bacon mixture, undiluted soup, sour cream and chicken and pour into greased ovenproof dish (8 cup capacity).
  5. Sift flour into bowl, add peppers, eggs, cheese & milk, stir until combined.
  6. Spread cheese batter over chicken mixture.
  7. Bake at 350F for 40 minutes until lightly browned and firm.
  8. Sprinkle with the remaining cheese and return to bake for additional 5 minutes until melted.
  9. Casserole, without batter, may be prepared up to 2 days ahead and kept covered in refrigerator.
  10. Not suitable for freezing or microwave.
Most Helpful

5 5

Very much enjoyed. I had no celery, so subbed two medium carrots, thinly sliced, and I had to use cream of mushroom soup since I didn't realise I had no chicken soup, sorry about that. And I only had green peppers for the batter! I did add 1 tsp dried thyme, and 1 tsp dried marjoram, to the chicken mixture. Otherwise, this cooked perfectly and was very much enjoyed by the family on a cool rainy night! Served with mixed peas'n'corn, thanks for a lovely recipe, Shazzie!

5 5

Made this recipe to share with neighbors but I did cut the bacon back to 2 slices & omitted the mushrooms! Another time I might include sliced fresh mushrooms sprinkled on top under the final layer of cheese so that the 'rooms only cook about 5 minutes! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

5 5

Very much enjoyed. The only change I made was I added an extra cup of chicken (2 hungry guys in the house) and I only had red peppers for the batter. :)