Saturday, December 15, 2012

Chicken Macaroni Casserole

Chicken Macaroni Casserole

Chicken                  -  500 gms boneless chicken breasts cut into small cubes
Macaroni                -  2 cups, cooked and drained
Onions                   -  2, chopped into small cubes
Butter                     -  2+2 tbsp (app: 50 gms)
Capsicum               -  1 medium sized, cut into bite sized pieces
Chicken Broth        -  1 ½ cup
All-purpose flour    -  1/4 cup
Pepper                   -  3-4 tsp (I prefer spicy dishes, can reduce the amt as per requirement)
Half n half cream (1 cup milk: 1 cup cream) - 2 cups
Cheese                  -  3/4 cup, grated (I prefer cheddar cheese)
Salt                       -  as required
Parsley                  - chopped for garnishing

  • Heat 2 tbspn butter in a pan and sauté chicken for about 3-5 mts,add pepper,onions, diced capsicum,salt  and continue the procedure until cooked and remove from heat.
  • In another pan add 2 tbspn melted butter.  Stir in flour until smooth. Gradually add cream and 1-1/2 cups of the broth.  Bring to a boil. Cook and stir for 2 minutes or until thickened.  Remove from heat and add cheese, stir until melted add salt if required.
  • In a casserole or a baking dish add the above chicken mixture and pour the cooked sauce on top of it. Bake uncovered at 180degree for about 35-40 mts.Remove from the oven and garnish with parsley.  Serve hot.

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