Flying Jacob Chicken Casserole with Apple

- 500g / 1.1 lbs boneless, skinless chicken breast, cut into thin strips
- 300g / 10.6 oz bacon, diced
- 240ml / 1 cup heavy cream (15%)
- 240ml / 1 cup grated cheddar cheese (31%)
- 225g / 8 oz butter
- 140ml / ½ cup chili sauce
- 120ml / ½ cup water
- 90g / 3.2 oz all-purpose flour
- 60g / 2 tbsp curry
- 60g / 2 tbsp beef broth
- 30g / 2 tbsp butter
- 15g / 1 tsp black pepper
- 15g / 1 tsp salt
- 2 sliced bananas
- 1 cored and sliced apple
1. Preheat your oven to 425°F (225°C)
2. Take the chicken breast and slice it into thin strips then season with salt and pepper
3. In a large skillet cook the bacon until it is crispy and set it aside
4. Using the same skillet brown the chicken strips in butter on both sides
5. Add sliced apple to the skillet and sprinkle in curry powder
6. Dust the mixture with flour and stir well
7. Slowly pour in the water beef broth chili sauce and heavy cream while stirring continuously
8. Bring the sauce to a gentle simmer and let it cook for a few minutes
9. Season with more salt and pepper if needed
10. Place the cooked chicken strips and banana slices into a greased 9x13-inch baking dish
11. Pour the curry sauce evenly over the top
12. Sprinkle grated cheese across the surface
13. Bake for 12 to 15 minutes until the cheese is melted and bubbly
14. Serve hot with steamed rice and a fresh side salad
- mixing bowl
- whisk
- skillet
- oven
- baking dish
- spatula
- measuring cups
- cheese grater
- cutting board
- knife
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