Baked Chicken Casserole

A warm family gathering or a solo dinner with a glass of wine, you can count on a baked casserole to save the day.

Prep Time: 30  minutes

Caters to: 3 gobblers or 1 casserole

Challenge Level: Beginner level

From The Pantry:

• 3 large potatoes, circular slices
• Salt and pepper according to taste

Chicken Mix:

• 1 tablespoon olive oil
• 1 teaspoon ginger paste
• 1/2 kg chicken mince
• 1/3 of medium red bell pepper, dice cut
• 1/3 of medium green bell pepper, dice cut
• 1/3 of medium yellow bell pepper, dice cut
• Salt and pepper to taste
• 3 tablespoons tomato ketchup

White Sauce:

• 1 teaspoon butter
• 3 tablespoons cornflour
• 1/2 cup water
• 3 cups milk
• Salt and pepper according to taste
• 250 grams mozzarella cheese, grated

Cook Away:

1. Layer the casserole with potatoes and sprinkle salt, pepper and olive oil. Bake at 200C for 20  minutes until they are cooked through and crispy.
2. In a separate pan, heat olive oil and add ginger paste. Once, the pungent ginger smell stops, mix in chicken mince. Sauté slightly until the colour starts to brown.
3. Mix in red, green and yellow bell peppers. Add salt, pepper and tomato ketchup. Cook until the mixture dries.
4. Add the chicken mixture on top of baked potatoes in the casserole.
5. In a separate deep bowl, add butter and melt on low heat.
6. In a glass, dissolve cornflour in water and pour on the butter.
7. Add milk, salt, pepper and cook until the mixture thickens on low heat. Keep whisking to avoid formation of lumps.
8. Pour the sauce on top of the chicken mixture and baked potatoes.
9. Add a layer of mozzarella cheese on top.
10. Bake at 200C for 20 minutes until the cheese gets a golden brown hue.

Featured Image Courtesy: ebensmittelsite.instagram