Chicken & Celery Casserole

1/2 cup flour
1kg (2.2lb) chicken, chopped
60g (2oz) butter, chopped
1 large brown onion, diced
4 rashers bacon, diced
1 1/2 cups water
410g (14oz) can cream of celery soup
2 carrots, peeled & diced
3 celery stalks, diced
1/2 cup grated cheese

Preheat oven to 180ºC (350ºF). Place flour, salt and pepper in a plastic bag. Shake to combine. Add chopped chicken to the bag; toss to coat. Place coated chicken in greased casserole dish.
Melt butter in large (high-sided) frypan over medium heat. Cook onion and bacon, stirring, for 5 minutes or until onion is softened. Add to chicken. Add remaining flour from bag to butter remaining in frypan. Cook stirring until paste is formed. Combine water and soup. Pour into frying pan, stirring until mix comes to boil. Pour over chicken. Add carrots and celery. Stir to combine.
Cover and bake for 1 hour or until chicken is cooked through. Remove lid. Sprinkle with cheese and bake for further 10 minutes or until cheese is melted.
Serve with hot steamed rice or pasta.
Serves 4-6

*From Super Food Ideas, 2004*

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