This casserole was really yummy. The original recipe called for a jar of alfredo sauce, but that doesn't exist in the UK so I made my own. I did have to make it twice though, the first time it just wouldn't thicken!
Alice Springs Chicken Casserole (from Kalyn's Kitchen)
4 boneless skinless chicken breasts
stock or water for cooking chicken, enough to cover
1/4 tsp dried sage
1/4 tsp dried thyme
1/4 tsp onion powder
450g mushrooms, washed and thickly sliced
2 tsp oil
113g bacon, diced small
1 quantity alfredo sauce
67g sour cream
50g mozzarella, grated
25g cheddar cheese, grated
Preheat the oven to 190C. Grease an oven-proof dish.
Cook chicken breasts in barely simmering stock with the thyme, sage and onion powder until the chicken is cooked through, about 15-20 mins. Let the chicken cool, then pull apart into bite sized pieces and put in bottom of the ovenproof dish.
Heat the oil in a large frying pan and saute the mushrooms until the mushrooms are golden, then put the mushrooms on top of chicken in the ovenproof dish. In the same frying pan, saute the bacon for a few mins until starting to go brown. Put the bacon on top of the mushrooms.
Whisk together the alfredo sauce and the sour cream, and pour over the mixture in the casserole dish. Sprinkle over the Mozzarella and Cheddar.
Bake for 30 mins until the cheese is slightly browned and casserole is bubbling. Serve.