Asian-Style Chicken And Vegetable Casserole Recipe

About this recipe

A hearty and flavorful Asian-inspired casserole featuring tender chicken, vibrant vegetables, and a creamy sauce, perfect for a satisfying dinner.

Ingredients

• - Chicken Breast Fillets
• 125G Daylesford Organic Brandy Butter
• 1 stick Organic Celery Stick
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 500G Nikko Egg Noodles, 500G
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 400G Natco Rich & Creamy Coconut Milk, 400G
• 400 Ml Coconut Merchant Organic Coconut Cream
• 300G Love Me Tender Babycorn
• 40G Clearspring Shiitake Mushrooms - Organic, 40G

Instructions

1. 1. Boil 500 g chicken breast in water until fully cooked, about 20 minutes. Remove from water, let cool, and shred into bite-sized pieces.
2. 2. Heat 2 tbsp butter in a large pan over medium heat. Add 1/2 cup finely chopped celery, 1/2 cup finely chopped onion, and 1/2 cup finely chopped green bell pepper. Sauté for 5-7 minutes until softened and fragrant.
3. 3. Stir in 1 can (400 ml) cream of chicken soup, 1 can (400 ml) cream of mushroom soup, and 1 can (400 ml) coconut milk. Mix well to combine into a smooth sauce.
4. 4. Add 1 can (200 g) sliced mushrooms and the shredded chicken to the pan. Stir to coat everything evenly in the sauce.
5. 5. Cook 250 g egg noodles according to package instructions. Drain and mix the cooked noodles into the sauce mixture.
6. 6. Transfer the mixture to a greased baking dish. Place 50 g of parmesan cheese wheel in small pieces evenly over the top.
7. 7. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until the top is golden and bubbling. Serve hot.