Nafisa Bookwala Banatwala

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Spinach, Mushroom and Chicken Casserole

Spinach, Mushroom and Chicken Casserole

Cook Duration 30:00
Food TypeNon-Veg
Recipe Calories 987kcal
Protein
70gm
Fat
43gm
Carbs
78gm

Ingredients

  • Recipe Ingredients list150g boneless chicken breast
  • Recipe Ingredients list300gms spinach
  • Recipe Ingredients list200gms mushrooms
  • Recipe Ingredients list100gms onion
  • Recipe Ingredients list100ml milk
  • Recipe Ingredients list50gms whole wheat pasta
  • Recipe Ingredients list15gms wheat flour
  • Recipe Ingredients list25gms butter
  • Recipe Ingredients list50gms cheese blend (mozzarella and cheddar)
  • Recipe Ingredients list1/2 tsp mixed herbs
  • Recipe Ingredients list1/2 tsb oregano
  • Recipe Ingredients listsalt and pepper
  • Recipe Ingredients list1/4 tsp Nutmeg

Direction

Step-1

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

Step-2

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.

Step-3

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.)

Step-4

Add salt, pepper, nutmeg and Oregano. cook for about a minute.

Step-5

Add the spinach and mushroom mixture to this sauce.

Step-6

Add the shredded chicken and boiled pasta too. Mix everything well then transfer it to a baking dish.

Step-7

Sprinkle with mixed herbs and cheese.

Step-8

Bake at 200°c for about 15mins or till the cheese melts n is a nice golden brown.

Step-9

Njoy hot.
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