A
friend of mine told me recently that most of my recipes are baked and easy to
make. I never realized that eventually anything I make has to end up in
the oven and I really love it. I am a very impatient person and love cooking
anything that requires little time but is equally tasty too. This dish too is
another easy recipe that your family will love. A one pot meal that will cater
to everybody's needs at the dinner table! I recommend this to all those busy
mom's out there who has to do all the cooking herself, manage the house, kids
and rush out the door to meet the never ending demands at office too.
This creamy flavorful casserole is my aunt's recipe, so Thank You Vimala
Kochamma. I have to mention that my young toddler loved it and had a whole
portion by himself too. This recipe serves four people so double the recipe
while cooking for a dinner party.
You will need:
Chicken Breasts -
250 gms or 2 cups when cooked and shredded
Mushrooms cubed -
200 gm
Capsicum
chopped - 1
Cooked
Basmati or any Long Grain Rice - 2 cups
Onion
chopped - 1 Large
Basil
Leaves - 5 Fresh ones
Ginger
grated - 1 inch
Flour
- 1/3 cup
Butter
- 1/4 cup
Milk
- 1 1/2 cups
Chicken
stock got from cooking the chicken - 1 1/2 cups
Salt
and Pepper - To Taste
Cook
the chicken breast with water, salt, pepper, ginger and basil leaves.
Strain
the liquid and keep aside 1 1/2 cups of it. This is your Chicken Stock needed
in the recipe.
Shred the cooked
chicken.
Sauté the chopped
capsicum and mushrooms in a dry pan for about 3 minutes. Keep aside. (Keep a
few aside for garnish).
In another pan,
melt the butter with half a teaspoon of oil (This prevents the butter
from burning).
Sauté the chopped
onion in the butter until it turns transparent.
Add the plain
flour and stir for another 30 seconds.
Remove from fire.
Add the milk, chicken stock and the seasoning.
Put it back
on the flame stirring all the time with a wire whisk until
the mixture thickens to a thick pour-able sauce. Remove from flame.
Add the sautéed
mushrooms, capsicum, shredded chicken and the cooked rice and very
gently stir everything together.
Bake in a
preheated oven for about 40 minutes at 180C.
Serve hot.
Garnish with some chopped and sautéed capsicum and mushrooms.
Delicious looking recipe, looks so yummy and nice presentation too...
ReplyDeleteThank u so much Hemalata :)
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