Crusty Chicken Casserole With Cheese Batter Recipes

CRUSTY CHICKEN CASSEROLE

Steps:

• 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.

POTATO-CRUSTED CHICKEN CASSEROLE

Steps:

• In a large bowl, toss potato slices with oil, salt and pepper. Arrange slices onto the bottom and sides of an 11x7-in. baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until potato is tender. Reduce heat to 350°., Meanwhile, for filling, in a large skillet over medium heat, cook chicken in oil until no longer pink. Remove from skillet. In the same skillet, saute onion in butter. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheeses until melted. Stir in vegetables, seasonings and chicken. Spoon into potato crust., Combine topping ingredients; sprinkle over chicken mixture. Bake, uncovered, for 40-45 minutes or until bubbly and topping is golden brown.

CRUSTY CHICKEN CASSEROLE WITH CHEESE BATTER

Steps:

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