Crusty Chicken Casserole With Cheese Batter

• 1 onion, chopped
• 2 shallots, chopped
• 1 celery rib, chopped
• 1/4 cup water
• 1 ounce butter
• 3 slices bacon, chopped
• 3 ounces mushrooms, sliced
• 16 ounces cream of chicken soup (condensed)
• 1/2 cup sour cream
• 3 cups chicken, cooked & diced
• 1/4 cup tasty cheese, grated, for final topping
• CHEESE BATTER
• 1 cup self-raising flour
• 1 red pepper, chopped
• 1 green pepper, small, chopped
• 2 eggs, slightly beaten
• 1 cup tasty cheese, grated
• 1/2 cup milk

1. Combine onion, shallots, celery and water in pan, bring to boil and simmer until onion is softened.
2. Saute bacon and mushrooms in butter for 3 minutes.
3. Combine onion mixture, bacon mixture, undiluted soup, sour cream and chicken and pour into greased ovenproof dish (8 cup capacity).
4. CHEESE BATTER:.
5. Sift flour into bowl, add peppers, eggs, cheese & milk, stir until combined.
6. Spread cheese batter over chicken mixture.
7. Bake at 350F for 40 minutes until lightly browned and firm.
8. Sprinkle with the remaining cheese and return to bake for additional 5 minutes until melted.
9. Casserole, without batter, may be prepared up to 2 days ahead and kept covered in refrigerator.
10. Not suitable for freezing or microwave.

onion, shallots, celery, water, butter, bacon, mushrooms, cream of chicken soup, sour cream, chicken, tasty cheese, flour, red pepper, green pepper, eggs, tasty cheese, milk

Taken from www.food.com/recipe/crusty-chicken-casserole-with-cheese-batter-299570 (may not work)