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Chicken and Banana Casserole with Bacon and Peanuts
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Source: https://recipheon.com/en/recipes/main-dishes/chicken-and-banana-casserole-with-bacon-and-peanuts
About this recipe
This Swedish casserole combines chicken, banana, bacon and peanuts. The creamy sauce is tomato-based and gently spicy, while the sweet banana balances the salty, crunchy toppings. We use a weighed amount of already-roasted chicken meat, so the oven heats the dish through and browns the top. A homemade mixture of mild ketchup and a pinch of cayenne echoes Swedish tomato-style chili sauce. Add the bacon and peanuts only after baking to keep them crisp. Four servings with white rice take about an hour; cook the rice while preparing the casserole.
Ingredients
Casserole and Crisp Topping
500 g already-roasted chicken meat, without bones or skin, a mixture of breast and thigh; weigh after stripping about 1 rotisserie chicken weighing 1000–1200 g, discard the bones and skin, and save any remaining meat outside this recipe
140 g uncooked smoked bacon, without the rind; use the fried pieces and discard the rendered fat left in the pan
2 small ripe but firm bananas, about 240 g after peeling; discard the peels
300 g chilled liquid whipping cream (30% fat)
100 g mild tomato ketchup
1 small pinch ground cayenne pepper, about 0.25 g, for the homemade Swedish-style chili sauce
0.5 g ground black pepper
60 g dry-roasted salted peanuts
Rice to Serve
240 g uncooked white basmati rice
480 ml water for cooking the rice by absorption
2 g salt for the rice
Steps
Preheat the oven to 225°C on the conventional (no-fan) setting. Put all the rice in a pan with a well-fitting lid, add all 480 ml water and 2 g salt. Bring to a boil, cover and cook over the lowest heat for about 12–15 minutes, until the rice has absorbed the water and is tender. Turn off the heat and leave covered for about 10 minutes. Prepare the other ingredients meanwhile; cooking and resting the rice overlap with preparing the casserole.
Cut all the bacon into short strips and put it in a cold skillet. Heat over medium heat for about 6–8 minutes, stirring, until the pieces are browned and crisp. Lift out with a slotted spoon onto a plate lined with paper towel. Leave all the rendered fat in the skillet to cool, then discard it; do not add it to the sauce. Set the bacon aside to sprinkle over the finished dish.
Strip the roasted chicken and weigh 500 g meat without bones or skin; the remaining meat stays outside this recipe. Divide into pieces about 3 cm across and arrange in a baking dish about 27 × 20 cm. In a small bowl, combine all the ketchup with the whole pinch of cayenne. This is a homemade counterpart to mild tomato chili sauce; do not replace it with pure hot sauce or Thai sweet chili sauce. Briefly whip the cream for about 1–2 minutes, until lightly fluffy and still soft. Gently fold in all the ketchup and cayenne mixture and all the black pepper. Spread all the sauce over the chicken.
Peel the bananas and cut into diagonal slices about 1 cm thick. Arrange them all over the chicken and sauce, pressing them in lightly. Place the dish on the middle rack of the fully preheated oven and bake without covering it for about 20–25 minutes. The sauce should bubble gently at the edges, the top should brown lightly and the dish should be hot through the center. If the top browns too quickly, cover loosely with foil and continue baking. If the center is still lukewarm, extend the baking time by a few minutes; the chicken is already roasted before starting this recipe.
AI-generated Remove the casserole and let it stand for about 5 minutes. Sprinkle over all the drained bacon and all the peanuts. Fluff the rice with a fork. Divide the whole casserole and all the cooked rice into four servings and serve immediately to keep the topping crisp.
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