Recipe: Perfect Whosayna’s Chicken and Veggies Casserole

Whosayna’s Chicken and Veggies Casserole. Chicken Casserole with rice and veggies - easy to prepare. Finally a chicken casserole that the kids actually like! I made a whole bunch of changes.

Feel free to sub whatever Cream of. soup you like, we just happen to like mushrooms. Even though I can't eat chicken, this recipe is so ridiculously easy that sometimes I make it for my husband and daughter when I'm tired. Alfredo sauce, frozen vegetables, and precooked chicken make it easy. You can have Whosayna’s Chicken and Veggies Casserole using 27 ingredients and 12 steps. Here is how you cook that.

Ingredients of Whosayna’s Chicken and Veggies Casserole

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

You can try Havarti cheese instead of cheddar for a sublime twist. This Chicken Enchilada Casserole recipe is everything you love about enchiladas, stacked instead into layers and made with the BEST enchilada sauce! Veggies: The recipe below uses a quick blend of onion, red bell pepper, diced green chiles and corn. But feel free to add any other favorite veggies to.

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..

Fill your plate up with this veggie-loaded, Mexican-inspired, shredded chicken casserole with a homemade tomato-based enchilada sauce. 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. 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. Stir together your ingredients in the same dish you bake it in, add chicken and cheese, and you'll have yourself a creamy, hearty casserole.