Coconut Cream Casserole With Noodles And Water Chestnuts Recipe

About this recipe

A comforting Asian-inspired baked chicken casserole with creamy sauces, noodles, and a touch of spice, perfect for a hearty dinner.

Ingredients

• - Old India Coriander Leaves
• 165 Ml Tropical Sun Coconut Milk Mini
• 500G Nikko Egg Noodles, 500G
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 4.5 Kg Packington Free Range Cockerel
• 227G Golden Swan Whole Water Chestnuts, 227G
• - Kikkoman Traditionally Brewed Marudaizu Shoyu Soy Sauce 1L
• 20G Thai "Hand" White Pepper Powder, 20G
• 250 Ml Arla Lactofree Cream

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large mixing bowl, combine 500 g cooked shredded Packington Free Range Cockerel, 1 cup Tropical Sun Coconut Milk Mini, 200 g cooked Nikko Egg Noodles, and 1/2 cup sliced water chestnuts.
3. 3. Add 1 tsp Kikkoman Traditionally Brewed Marudaizu Shoyu Soy Sauce and 1/2 tsp Thai "Hand" White Pepper Powder to the mixture, and stir well to combine.
4. 4. Transfer the mixture into a greased baking dish and spread it out evenly.
5. 5. Bake in the preheated oven for 30 minutes, or until the top is golden and bubbling.
6. 6. Remove from the oven and let it rest for 5 minutes before serving. Garnish with Old India Coriander Leaves if desired.