Preparation Time : 20 minutes
Cooking Time : 40 minutes
Serving : 6 – 8 members
Description
The habit of getting a recipe as soon as I like some thing that I have had any where from restaurants , road side food stalls to homes has resulted in giving me an opportunity in sharing this wonderful lip smacking one pot dish . As a newly wedded bride my daughter Anisha and our family were invited to one of our relatives home for a grand feast . This chicken cheese baked casserole dish was also on display on the table . I served myself a very tiny piece just to have a taste and the first mouth full just hit the right spot .. Bang on . Had some more guessing what ingredients were there in the dish but it’s always better to know the right recipe rather than to assume and cook . So I asked abitha Akka ( the host ) for the recipe and saved it in my mind . Once home , saved the recipe from my mind to my hand written cook book and it was lost from my memory there after . Having an important guest at home for lunch wanted to come up with some thing different , as usual was going through my hand written recipe book and this recipe got my attention . Well this recipe has been put to sleep for a long while so it’s high time I gave it a try and went ahead by adding few veggies like broccoli and mushrooms . This dish was the most talked about stand out dish on the table that afternoon . My mission accomplished but I am yet to host a feast in return to abitha Akkas daughter anjum who’s married and has a kid as well .
Ingredients
Ingredients | Quantity |
|---|---|
| Chicken boneless | 1/4 kg boiled with salt and pepper and shredded ( reserve the left over water / stock ) |
| Onion | 5 sliced |
| Green chillies | 3 chopped |
| Ginger garlic paste | 1/2 teaspoon |
| Tomato | 2 blanched , skinned and chopped |
| Salt + pepper | to taste |
| Capsicum | 1 chopped |
Method
- Boil onions , green chillies , ginger garlic paste , salt , pepper and capsicum with left over water from boiled chicken .
- Add boiled shredded chicken and tomatoes .set aside to cool completely .
White sauce ingredients
Ingredients | Quantity |
|---|---|
| Butter | 1 1/2 tablespoon |
| Maida | 3 tablespoons |
| Milk | 2 cups |
| Mustard paste | 1/4 teaspoon |
| Salt + pepper | to taste |
Method for white sauce
- Melt butter in a wide sauce pan . In low flame , add the flour to the melted butter little by little stirring continuously through out making sure no lumps are formed or gets burnt .
- Remove pan from heat , add milk and mix well vigorously making sure no lumps are formed .
- Once it’s mixed well , place over low heat and keep stirring to get a creamy , lump free white sauce .
- Add mustard paste , salt and pepper to taste .set aside and Cool completely .
Ingredients to proceed
Ingredients | Quantity |
|---|---|
| Butter | to grease |
| Eggs | 3 |
| Salt + pepper powder | to taste |
| Red / yellow / green capsicum | 1 cut into rounds to decorate |
Method
- Grease an oven proof casserole dish with butter . Preheat oven to 180 degree Celsius .
- Mix the cooled onion and chicken , tomato mixture along with white sauce . Mix well . Beat 3 eggs with salt + pepper to taste .
- Add to the chicken white sauce mixture and pour into the greased casserole dish . Add grated cheese over the top . Decorate with capsicum rings .
- Bake in the pre heated oven for 15 to 20 minutes or until the cheese on top melts to get a golden crust and starts bubbling from bottom to top .
- Remove from oven cool a bit and serve warm or hot as it is .
