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.
Add 1/2 tablespoon oil and heat at 140°C for 30 seconds
Add chicken and brown at 140°C for 4 min
Set aside and drain any juices
Using the mini bowl
Add onion, shallots and garlic and chop speed 8 for 30 seconds
Scrape down bowl.
Add mushrooms and celery and chop speed 8 for 30 seconds.
Scrape down bowl.
Insert stir assist blade
Add 1/2 tablespoon oil and heat 120°C for 1 minute
Add bacon and cook 120°C, 3 minutes, speed intermittent.
Add chopped vegetables from the mini bowl and cook with the bacon at 120°C, speed 1, 4 minutes
Add the chicken and remaining ingredients and cook 100°C, 4 minutes, speed 1. Mixture should be heated through.
Add all ingredients to a baking dish (ours measured approx 27cm by 15cm)
Using the mini bowl again (no need to clean it)
Add Capsicum and chop 30 seconds at speed 8
Add remaining ingredients and 30 seconds at speed 2 or until just combined.
Pour over chicken mixture and bake at 180°C for 40 minutes.
You can use block cheese and pre-grate it if you want, speed 10 for a minute or so.
I've tried substituting the cream of chicken soup with evaporated milk and chicken stock but wasn't happy with the liquid, Ive read you can use greek yoghurt with chicken stock cube or paste but haven't tried it myself, if you do try anything different, please let me know in the comments below.
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