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:
- 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.
- 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.
- Mix in red, green and yellow bell peppers. Add salt, pepper and tomato ketchup. Cook until the mixture dries.
- Add the chicken mixture on top of baked potatoes in the casserole.
- In a separate deep bowl, add butter and melt on low heat.
- In a glass, dissolve cornflour in water and pour on the butter.
- Add milk, salt, pepper and cook until the mixture thickens on low heat. Keep whisking to avoid formation of lumps.
- Pour the sauce on top of the chicken mixture and baked potatoes.
- Add a layer of mozzarella cheese on top.
- Bake at 200C for 20 minutes until the cheese gets a golden brown hue.
Featured Image Courtesy: ebensmittelsite.instagram