Steps to Make Speedy Whosayna’s Chicken and Veggies Casserole

Whosayna’s Chicken and Veggies Casserole Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Chicken was good but the rice was hard as a rock and uncooked. Creamed chicken with vegetables, topped with crispy croutons for lots of crunch.

Here is the best “Whosayna’s Chicken and Veggies Casserole” recipe we have found until now. This is gonna really delicious.

Ingredients of Whosayna’s Chicken and Veggies Casserole

1. Take 1/2 kg of Chicken Fillet (cubes).
2. It’s 3/4 tsp of Salt.
3. You need 1 tsp of Paprika.
4. It’s Pinch of Turmeric powder.
5. You need 2 tbsp of Yogurt.
6. Prepare For of Veggies:.
7. It’s 1 of Green Capsicum (cubes).
8. Take 1/2 of Yellow Capsicum (cubes).
9. You need 1/2 of Red Capsicum (cubes).
10. It’s 1 cup of French Beans (one inch).
11. It’s 1 of Carrot (slices).
12. It’s 1/2 of Cauliflower (florets).
13. Take 1/2 of Zucchini (slices).
14. Make ready 2 of Onions slices (caramalised).
15. Make ready 1/4 cup of Mushrooms (caramalised).
16. You need 5-6 of Baby Tomatoes.
17. Make ready 1/4 kg of Baby Potatoes.
18. Make ready 4 of Garlic cloves (chopped).
19. Take 2 tbsp of Basil, Parsley and Rosemary (chopped).
20. Prepare For of Sauce:.
21. You need 2 of Tomatoes.
22. Take 1 of Habanero.
23. Prepare 2 tbsp of Tomato Puree.
24. Take 2 tbsp of Tomato Ketchup.
25. Make ready 1 tbsp of Chilli Sauce.
26. You need Pinch of Salt.
27. Prepare 1/4 tsp of Black Pepper powder.

Because this enchilada dish is cooked over the stove, and not in the oven in a casserole dish, this recipe is fairly quick to cook.Almond Chicken Salad Dash of Herbs.This Chicken Enchilada Casserole recipe is everything you love about chicken enchiladas…stacked into delicious layers instead of rolled up.Veggies: The recipe below uses a quick blend of onion, red bell pepper, diced green chiles and corn.

Whosayna’s Chicken and Veggies Casserole step by step

1. Marinate chicken cubes with the rest of ingredients, and let it rest for two hours..
2. Either panfry or barbeque chicken cubes, when done remove from skewers and keep aside..
3. Boil tomatoes with habanero, chilli and with a little water..
4. When cooled down, blend it with the rest of sauce ingredients..
5. Boil baby potatoes with skin, when done remove skin and keep aside..
6. In a wok put one tablespoon of oil and keep on flame, add garlic and saute it..
7. Add all veggies except onions, mushrooms and baby tomatoes then stir fry on high flame, add potatoes and mix them all..
8. Add sauce and mix well, do not dry the sauce much and then remove from the flame..
9. Sprinkle basil, rosemary and parsley and pour on a big casserole..
10. Put barbequed chicken and baby tomatoes all over the casserole.
11. Now sprinkle caramalised onions and mushrooms with basil leaves..
12. While serving bake in oven on 200C, serve hot..

The first time I made this I used the rice called for in the recipe.However, it baked for over an hour and the rice was.Fill your plate up with this veggie-loaded, Mexican-inspired, shredded chicken casserole with a homemade tomato-based enchilada sauce.

But feel free to add any other favorite veggies to the sauté.This Chicken and Rice casserole, while not a traditional hot dish, does contain the requisite components of one: creamy sauce, starch, protein and veggies.Though without the canned soup nor tater tots, like in Meggan's Cowboy Casserole, I can't really see that it would be considered one.Does it get any more comforting than a cheesy, chicken and rice casserole?The answer is yes, but only when it's a one-dish dinner.