Baked Chicken And Kosher Vegetable Casserole Recipe

About this recipe

A comforting baked dinner featuring tender chicken, vibrant vegetables, and a creamy, flavorful sauce, all topped with melted cheddar cheese. Perfect for a satisfying and kosher-friendly meal.

Ingredients

• 100 g Pasteurised Butter
• 400 g Tendercuts Chicken Breast Boneless 400G
• 200 g Orange Carrot (Gajar)
• 100 g Broccoli Florets
• 1 Kg Red Lotus Special Flour
• 200 ml Coconut Milk

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Arrange 6 chicken breasts, 1 sliced carrot, and 1 cup of thawed frozen broccoli in a 9 x 13-inch baking dish.
3. 3. In a medium saucepan, melt 3 tablespoons of butter over medium heat. Stir in 1/4 cup of flour and 3/4 teaspoon of, cooking for 1-2 minutes until the mixture forms a smooth paste.
4. 4. Gradually whisk in 2 1/2 cups of milk, stirring constantly until the mixture thickens and begins to bubble. Continue cooking for 2 more minutes.
5. 5. Remove the saucepan from heat and stir in 1/2 cup of mayonnaise and 1/4 cup of kosher-certified cooking sherry until the sauce is smooth and well combined.
6. 6. Pour the prepared sauce evenly over the chicken and vegetables in the baking dish.
7. 7. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes, or until the chicken is cooked through and the vegetables are tender.
8. 8. Remove the foil, sprinkle 1 cup of shredded kosher cheddar cheese over the top, and return the dish to the oven. Bake uncovered for an additional 3-5 minutes, or until the cheese is melted and golden brown.
9. 9. Remove from the oven and let rest for a few minutes before serving. Enjoy your delicious baked chicken and vegetable casserole!