This recipe comes from an old church cookbook we own. Several years ago my sister recommended a recipe in it and on the opposite page was this one. After trying it, it became a fast favourite in our dinner rotation. The base is a chicken casserole but the topping is reminiscent of damper, (Americans have smores for their fireside snacks, Australians have damper, a bread made with self raising flour and water/milk, and cooked in the coals of a fire) a more amped up, grown up version.
Ive made use of both the mini bowl and main bowl with this dish.
Please check notes in regard to grating cheese and cream of chicken soup.