Nafisa Bookwala Banatwala
| 1 minute to read
Spinach, Mushroom and Chicken Casserole
- 150g boneless chicken breast
- 300gms spinach
- 200gms mushrooms
- 100gms onion
- 100ml milk
- 50gms whole wheat pasta
- 15gms wheat flour
- 25gms butter
- 50gms cheese blend (mozzarella and cheddar)
- 1/2 tsp mixed herbs
- 1/2 tsb oregano
- salt and pepper
- 1/4 tsp Nutmeg
Boil the chicken breast in salt n green chilli. Burn the access water, so all the flavours stay in the chicken. Shred and keep aside
Take 15gms butter in a thick bottom pan, add the onions n caramelize, then add the mushrooms n spinach and cook on high flame till the mushrooms are tender and spinach water reduces. Keep aside.
Take the remaining 10gms of butter in the same pan. Add the wheat flour and roast with the butter for about a minute or 2. Add the milk preferably hot n whisk till smooth. (hot milk prevents lumping.)
Add salt, pepper, nutmeg and Oregano. cook for about a minute.
Add the spinach and mushroom mixture to this sauce.
Add the shredded chicken and boiled pasta too. Mix everything well then transfer it to a baking dish.
Sprinkle with mixed herbs and cheese.
Bake at 200°c for about 15mins or till the cheese melts n is a nice golden brown.