Chicken Pasta Casserole

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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!

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