Nafisa Bookwala Banatwala

1 year ago | 1 minute to read

Spinach, Mushroom and Chicken Casserole

30:00

Non-Veg

987kcal

Protein

70gm

Fat

43gm

Carbs

78gm

Ingredients

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

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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