Saucy chicken & bacon casserole

From: “Best recipes from The Weekly” book
10th May 2003

4 chook breasts
2 teaspoons oregano
¾ cup plain flour
60gm butter
2 tablespoons oil
60gm butter, extra
2 clove garlic
4 rashers bacon
2 leeks
6 shallots
250gm mushrooms
440gm can chopped tomatoes
440gm can cream of chicken soup (Campbells)
½ cup dry white wine
3 (60ml) tablespoons brandy
1 teaspoon chilli sauce
1 teaspoon Worcester sauce
1 teaspoon soy sauce
½ cup cream
¼ cup chopped chives

Cut chook breasts onto 3 pieces, toss in combined oregano and flour.

Heat butter and oil in pan, add chook in batches, cook until light golden brown, remove from pan, place in ovenproof dish.

Heat extra butter in pan, add crushed garlic, chopped bacon, sliced leeks, chopped shallots and sliced mushrooms. Cook for a few minutes or until mushrooms are soft, add to chook with undrained tomatoes, undiluted soup, wine, brandy, chilli sauce, Worcester sauce and soy sauce, mix well.

Cover and cook in moderate over for 40 minutes or until chook is tender.

Just before serving, stir in cream and chives and DON’T FORGET THEM!

Page last updated June 2015