Chicken Casserole

I was all prepared to show you a rather tasty omelet that I prepared for our tea tonight, but somehow, I ended up deleting all but one, not so tasty looking, photo from my camera when I was downloading them to my computer! Frustrating, but true.



It was such a delicious omelet too. Fried bread and cheese and chopped spring onions, which I served along with a tasty avocado and greens salad. Sigh . . . You'll just have to take my word for it and know that it was very good. I'll have to make it again and take some more pictures another time. I know, it's a hard job, but someone has to do it! (rather tasty job too!)



Instead here today you will find a delicious Chicken Casserole that I cooked for us the other night. Not only is it a complete dawdle to make, but it makes an excellent use for leftover cooked chicken. (Thank goodness I always keep a few things in reserve for just such a moment!)



It also uses very simple ingredients that most of us usually have on hand. Make sure you use baked croutons. Fried ones would be too greasy. You could also use broken crackers, stuffing crumbs, or leftover cooked plain pasta just so long as you keep the proportions the same.



You can also vary it by adding some chopped peppers along with the celery for even more colour as well as some sauteed mushrooms. This is great for making ahead of time. Just cover and store in the refrigerator, bringing it to room temperature before baking.



*Chicken Casserole*
Serves 6
Printable Recipe

This was surprisingly yummy, and made good use of my leftover chicken from the other day and a few bits and bobs from the cupboard.

4 cups chopped cooked chicken
2 cups baked croutons
12 ounces shredded strong cheddar cheese
2/3 cup of good quality mayonnaise
4 ounces milk
4 stalks celery, sliced
1/2 a small onion, peeled and chopped fine



Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 2 litre casserole dish. Set aside.

Place all of the ingredients in a bowl and give them a good mix together. Spoon into the prepared casserole. Bake for 40 minutes, or until bubbling, heated through and beginning to brown on top. Serve with a nice salad on the side.

Note - You may add 1/4 cup chopped toasted almonds or walnuts if you wish.