Crusty Chicken Casserole

READY IN: 1hr 10mins




  • Remove chicken from bones, chop meat roughly. Cut the cor kernels from one ear of corn.
  • Melt 1 tablespoon of butter in a pan add onion, celery, garlic and shallot, cook, until onion is almost soft, add extra tablespoon butter, add sliced mushrooms and cook until mushrooms soften.
  • In a small pan cook bacon until crisp, drain on absorbent paper.
  • In a large pan combine, soup, sour cream, onion and mushroom mixture, bacon, corn and chicken, stir until heated through, add cheese and stir until cheese is melted.
  • Transfer ingredients to a casserole dish, spread cheese batter over the top of the casserole, sprinkle with panko flakes, bake in a moderate oven 40-45 Min's until you have a nice brown crunchy top.
  • Cheese Batter.
  • In a bowl combine flour, eggs, milk and combine (I use a bar mix for this).
  • Remove corn kernels from the second ear of corn.
  • Stir in cheese, corn and parsley until well combined.
  • Spread this over the top of casserole and sprinkle panko flakes over the top.
  • To Serve: Spoon casserole into a bowl and garnish with extra chopped parsley if desired.