Halal Chicken Noodle Bake Recipe

Name: Halal Chicken Noodle Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Fusion
Ingredients: 160 g Wai Wai Chinese Hakka Egg Noodles; 500 ml Amul Taaza Milky Milk; 125 g Cremini Mushroom; 100 g Celery Stalk; 250 g Organically Grown Green Capsicum

Fusion cuisine

About this recipe

A comforting baked chicken noodle casserole made with halal-certified chicken, fresh vegetables, and a creamy sauce. Perfect for a hearty dinner solution.

Ingredients

160 g Wai Wai Chinese Hakka Egg Noodles
500 ml Amul Taaza Milky Milk
125 g Cremini Mushroom
100 g Celery Stalk
250 g Organically Grown Green Capsicum

Instructions

1. Preheat oven to 350°F (175°C).
2. Cook 2 cups of egg noodles in boiling, salted water until al dente. Drain and set aside.
3. In a medium bowl, whisk together 1 1/2 cups of milk until smooth.
4. In a buttered 2-quart casserole dish, combine 1/2 cup of diced celery, 1/3 cup of diced green capsicum, and 1 cup of sliced mushrooms.
5. Add the cooked noodles to the casserole dish and mix gently to combine.
6. Pour the milk evenly over the noodle and vegetable mixture. Stir to ensure everything is coated.
7. Cover the casserole dish with foil and bake for 25 minutes.
8. Remove the foil and bake uncovered for an additional 15 minutes, or until the top is lightly golden and bubbling.
9. Let the casserole rest for 5 minutes before serving.