Creamy Chicken Bake recipe |
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01/03/2012
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Ingredients45 ml butter1 large onion, chopped finely 1 large carrot, coarsely grated 225 g white mushrooms, finely sliced 3 garlic cloves, chopped finely 45 ml fresh thyme, finely chopped 600 g chicken breast fillets, finely diced or shredded 380 g NESTLE IDEAL Evaporated Milk (Lite) 1 packet instant mushroom sauce 20 ml cornflour 250 ml prepared chicken stock extra fresh thyme, salt and milled black pepper to taste 4 thick slices white bread 1 extra clove garlic, coarsely chopped 250 ml grated mature cheddar cheese 80 ml olive oil 45 ml spring onion tops, coarsely chopped fresh herb sprigs DirectionsMelt the butter in a pan and add the onion and carrot. Saute until translucent then add the mushrooms, garlic and 45 ml thyme.Saute briefly then add the chicken and cook just until the chicken is translucent - no longer. Now add the NESTLE IDEAL Evaporated Milk (Lite) and bring to a boil. Mix the sauce powder and cornflour with a little chicken stock until smooth then stir into the chicken mixture together with the rest of the chicken stock. Stir until the mixture is thick then season with the extra thyme, salt and milled pepper then spoon into a large baking dish or ramekins. Process the rest of the ingredients in a blender until crumbled and sprinkle over the chicken mixture. Bake at 180C for 15 minutes or until the topping is crisp and golden. Remove from oven, arrange fresh herbs on top and serve. CommentsIf you love chilies, you can add it to the chicken mixture or the topping. Or to both if you prefer!ServingsServes 6-8Recipe provided courtesy of I Love Cooking. |
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