Cheese and mushroom casserole with chicken
This casserole is simple and delicious, and makes a perfect snack during a picnic (bento anyone?)—you should use it as a basic idea for a casserole, since the pasta sauce is the stable and the most important piece of the meal. It's also a very tweak-able recipe! :-)
Ingredients for 4 portions
- Pasta: 300g
- 1x Chicken breast (180g)
- Champignons: 250g
- Onion: 300g
- Crème Fraîche: 200g
- Grana Padano: 4 spoons (60g)
- Grated emmental cheese: 150g
- Herbs: 2 spoons (30g)
- Red pepper powder: 1 teaspoon (5g)
- Garlic powder: 2 teaspoons (10g)
- Salt: 2 teaspoons (10g)
- Black pepper: 1 teaspoon (5g)
- Rapeseed oil: 1 teaspoon (5g)
Step #1: Utensils
- medium-large casserole dish
- large heat-proof bowl
- large pot (min. 3 liters)
Step #2: Cook and strain the pasta (8 minutes)
Heat 3 liters of water until boiling, then add 1 teaspoon of salt and cook the pasta as long as the packaging states (7-8 minutes in general).
Strain using a colander, then place in a large heat-proof bowl.
You can cook the pasta al-dente (1 minute shorter), to have a firmer, crunchier texture of the casserole, or cook it longer to have a smoother, more delicate one. Don't worry about overcooking the pasta for this dish! :-)
Step #3: Season the pasta (1 minute)
Add 200g of the crème fraîche to the pasta, add 4 spoons of Grana Padano cheese, 2 teaspoons of garlic powder and 1.5 spoons of the herbs. Season with about 1/4-1/2 teaspoons of salt and black pepper to your liking. Mix everything thoroughly and set aside.
Don't over-salt the pasta at this stage, it should be tasty, but without distinct salty taste!
Step #4: Prepare chicken and vegetables (8 minutes)
Dice chicken, champignons and the onion into bit-sized cubes.
Season the chicken with a bit of salt and black pepper, then fry until golden on the pan with 1 teaspoon of rapeseed oil.
Add mushroom in one go and fry on a high heat to reduce juices, then add onions and let them sweat for about a minute.
Move everything into the pasta bowl and mix thoroughly.
Step #5: Assemble the casserole (5 minutes)
Place roughly 1/3 of the pasta mixture in the casserole dish and even out. Sprinkle with 1/3 of the grated cheese, then repeat it again.
Place the last third of the pasta mixture over the previous layers and this time sprinkle it with the red pepper powder, then remaining cheese, then herbs.
You can use sliced cheese if you don't have the grated one, just remember to shred it into medium-sized pieces to allow the steam evaporate during baking.
Step #6: Bake (35 minutes)
Preheat the oven to 180°C and bake the casserole for about 30-35 minutes, or until the top cheese layer is golden-brown.
Let it sit and cool down for at about 10 minutes to set after baking.
You can bake the casserole in small dishes to make a deliciously portable version of this recipe, or you can even wrap muffin form cups with some ham and bake the casserole in such aromatic baskets! :-)
Nutritional value of 1 portion (376g of 1505g total)
156.59 in 100g
10.05 in 100g
8.71 in 100g
1.77 in 100g
9.24 in 100g
Saturated fat (g)
5.45 in 100g
0.41 in 100g
The nutritional information on this site is not intended to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding proper nutrition.