Crispy Chicken was on the menu in our house tonight.

I was given this recipe recently, so this was a good chance to try it in a camp oven. I changed a couple of things I used a thin batter instead of milk as I only had coarsely grated tasty cheese instead of cheddar cheese. I also use fresh parsley from the garden.

I only used two chicken breasts so I halved all the ingredients, as there is only John and I here, and there was plenty, with some left over.

Crispy Cheddar Chicken

1kg chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 200c degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

I served this with Broccolini and Croutons Salad and some Coleslaw Salad.

Chicken and Veg Pie
Note the change of Camp Oven from Furphy 12 to a 14
Had the 12 preheated and then found it 20mm too small for the pyrex dish.
Never tried this before. I'm pleased with the outcome.
Now off to eat it.

Aart

STEVE'S SATAY CHICKEN DAMPER PIE

Not much to say but will be cooking this again under better conditions. For a trial meal it turned out excellent.   

I made one of our family favourites Apricot Chicken. The Photos are not the best as it was finished after dark. The chicken was very tender and the dumplings were light and fluffy.

You need.
One packet of French onion soup.
One and half cans of Apricot nectar.
Plain flour
Half small can Apricots
One Chicken cut into pieces.

Dumplings
One an a half cups SR flour
Pinch salt
Two desert spoons butter
Milk

In a bag add about half cup flour and two tea spoons of the soup mix. Add chicken pieces and shake to coat then put in casserole dish. Add the small can apricot halves.
In a small pot add the rest of the soup mix and the Apricot nectar. Bring to the boil then add to chicken pieces to cover.
Cook at about 180 deg. for two hours.
To make Dumplings add flour and butter and salt to a bowl then rub flour and butter between fingers till it looks like crumbs. Add enough milk to make soft dough. Roll into small balls.
Add dumplings to apricot chicken and cook for 15 min. more.