Chicken and Peach Casserole

Chicken and peach casserole is one of our family favourites and a dish I often make when my children come over for dinner. It is creamy, a little sweet from the peaches, slightly spicy, and full of flavour.

I have made this casserole many times over the years, and it has become one of those recipes that simply belongs to our family dinners. I usually make a double portion because we all love having leftovers.

Chicken

• 1 kg chicken fillets (4–5 fillets)
• 1 can peaches (about 450 g)
• 1 dl wheat flour
• Salt (to taste)
• Pepper (to taste)
• Paprika (to taste)
• 2 tsp chilli powder
• Butter, for frying the chicken and almonds

• 2 dl chicken broth
• 3 dl creme fraiche
• 2 tbsp soy sauce
• 1 dl peach syrup (from the canned peaches)

Topping

• 1 dl chopped almonds
• 2 dl grated cheese

How to Make It

Step 1 – Prepare the flour mixture

Add the flour, salt, pepper, paprika and chilli powder to a bowl and mix well.

Step 2 – Coat the chicken

Cut the chicken fillets into pieces,about 4 pieces per fillet, depending on the size of the chicken fillets. Then coat the chicken well in the flour and spice mixture.

Step 3 – Cook the chicken

Melt some butter in a frying pan and cook the chicken until lightly browned. Transfer the chicken to a baking dish.

Step 4 – Add the peaches

Drain the peaches, but save the syrup for the sauce. Cut each peach half into about 3 wedges and add them to the baking dish with the chicken.

Step 5 – Make the sauce

Heat the chicken broth in a saucepan. Whisk in the creme fraiche, soy sauce and peach syrup. Bring to a gentle boil, then reduce the heat and let the sauce simmer for 10-20 minutes, stirring occasionally.

Step 6 – Add the sauce

Pour the sauce evenly over the chicken and peaches in the baking dish.

Step 7 – Add the topping

Sprinkle the grated cheese evenly over the chicken, peaches and sauce.

Step 8 – Prepare the almonds

Melt a little butter in a frying pan and lightly toast the chopped almonds. Sprinkle them over the casserole, or serve them on the side so everyone can add their own.

Step 9 – Bake

Bake at 180°C for about 40 minutes, until the cheese is melted and golden brown and the casserole is bubbling and hot throughout.

Serving and Make-Ahead

I usually serve this casserole with rice and vegetables, and sometimes a salad. I just use whatever vegetables I have or feel like having that day.

This is also a great dish to prepare ahead when you are having guests. I often make the casserole the day before, cover it and keep it in the fridge overnight. The next day I simply take it out and bake it in the oven. I actually think it tastes even better this way, as the flavours have more time to come togheter.

Tips

Choose a fairly deep baking dish so there is plenty of room for the chicken, peaches and sauce.

Do not be afraid to season the chicken well. It may taste a little spicy when you fry it, but the peaches and creamy sauce will soften the heat once everything is baked together.