Crusty Chicken Casserole With Cheese Batter

READY IN: 1hr 15mins
Recipe by Shazzie

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.

Top Review by Karen Elizabeth

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!

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.

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