Crusty Chicken Casserole With Cheese Batter Recipes

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.

EASY CRISPY BAKED CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
• Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish.
• Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

CRISPY BATTER FOR CHICKEN OR FISH

Steps:

• Preheat the oil in a deep fryer or large cast iron skillet. You'll want at least a couple inches deep of oil in the skillet. The oil should be heated to 325°F A frying thermometer is usful in keeping the oil at a constant temperature.
• Prepare your chicken or fish by cutting into thin strips, about 1/2 thick; the width is not critical. Pat dry with a paper towel.
• In a shallow quart container, whisk together the dry ingredients well. Stir in the water and whisk until very smooth.
• Using tongs, dip the fish or chicken pieces into the batter, covering LIGHTLY, and letting some batter drip off.
• Immediately place the fish or chicken in the preheated oil. Fry to a deep golden brown, turning once. This should take a total of 5 to 7 minutes, depending on the thickness of the pieces. Remove one piece and cut into it to check for doneness.
• Drain on fresh paper toweling and keep warm in a low oven till serving time - or serve immediately!

CHICKEN BATTER

Steps:

• Cut up chicken breasts into pieces.
• Mix all the ingredients.
• Dip chicken pieces in the mixture and fry until golden brown.

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.