Chicken Pasta Casserole

INGREDIENTS

3 Chicken fillet cubed
¾ packet Penne Pasta boiled Al denté
1 Med block Cheddar cheese
1 Tray Mushrooms (sliced thick)
2 Green Peppers (1 cubed,1 thinly sliced)
1 small tomato (thinly sliced)
2 Cups milk or as required
Butter to cook chicken
Butter to cook Mushrooms
2 & ½ tablespoon Southern Coating

SPICES
1 tablespoon Ginger/Garlic
2 tablespoon Paprika
½ teaspoon Tumeric
½ teaspoon dhania (coriander)/Jeera Powder
1 teaspoon Chilli Powder
Crushed Black Pepper
Salt as required

METHOD

🍥 Add spices to chicken. Melt butter in pot and add chicken. Cover and cook for 5min then add cubed Peppers and cook until water has evaporated but little gravy remains.

🍥 In a separate pan melt butter and cook Mushrooms with salt and black pepper until water dries out.

🍥 Add southern coating and mix in. Pour in milk and simmer until thickened. Sauce should be of a thin consistency. Adjust salt if necessary.

🍥 In an oven proof Casserole spread out pasta.

🍥 Then pour over mushroom sauce spreading Mushrooms across Casserole.

🍥 Then spread out chicken over the mushrooms.

🍥 Top with cheese and arrange tomatoes and peppers. Season with salt and black pepper.

🍥 Bake in oven at 180 until cheese melts and tomatoes shrink.

Serve hot!

POSTED ON

27 May 2017

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