This recipe offers a way to prepare a delicious chicken casserole that will help diversify your dinner. To begin cooking, you will need ingredients for the base, including 1.5 kg of potatoes, salt, black pepper, oil, milk, half a packet of spaghetti, salt, oil, and half a cup of frozen corn.
The potatoes should be boiled until soft, then mashed, adding salt, black pepper, a generous amount of oil, and a little milk for softening. The spaghetti needs to be boiled in pieces in salted water with a small amount of oil until almost done. Then, frozen corn is added to it and cooked for a few minutes, after which it is rinsed and drained well.
For the filling, one finely chopped onion and 1 kg of diced chicken fillet are required. Spices include salt to taste, 1 teaspoon of black pepper, 1 teaspoon of Portuguese chicken spice, 1/2 teaspoon of Caucasian spice, 1/2 allspice, 1 teaspoon of Aroma, 1 tablespoon of garlic, 1 tablespoon of red ginger masala, 1 teaspoon of green chili, 1/2 teaspoon of coriander, 1/4 teaspoon of cumin, 1-2 tablespoons of lemon juice, and 2 tablespoons of soy sauce.
The onion is sautéed until light brown. Then, the diced chicken fillets, salt, black pepper, Portuguese chicken spice, Caucasian spice, and allspice are added. Next, Aroma, garlic, red ginger masala, green chili, coriander, cumin, lemon juice, and soy sauce are mixed in. The cooking process continues until fully cooked, after which diced green pepper is added and cooked until dry.
The cooked filling is placed in a large Pyrex dish. The mixture of boiled spaghetti is spread over it and generously sprinkled with grated cheese. Then, a layer of mashed potatoes is applied, leveling it out. Optionally, a little more grated cheese can be added for a crispy top crust, or the surface can be left softer. The dish is baked for about 25 minutes at 180°C.
To warm up, you can prepare a delightful chicken soup with corn. This dish requires a number of ingredients.
The necessary components include one finely chopped onion, two tablespoons of butter, two or three cubes of chicken fillet, one teaspoon of ginger and garlic mix, a quarter teaspoon of turmeric, one teaspoon of chili flakes, salt and pepper to taste, one can of corn in cream, one packet of vegetable soup, two cups of water, two cups of milk, 250 ml of fresh cream, and optionally, noodles.
To cook, first mix the water with the soup packet in a bowl and set aside. Then, melt the butter in a saucepan over medium heat. Add the onion and cook until transparent. After that, add the chicken and spices to the saucepan, cook almost until done, and then stir in the corn in cream.
As soon as the corn starts to bubble, add the soup mixture and milk, then bring the soup to a boil. Next, add the cream and adjust the amount of salt. At this point, you can add freshly chopped green pepper.
The soup needs to be cooked until slightly thickened. If it turns out too thick, you can add more milk or a little water. At this stage, you can add noodles if they are being used. If the soup is planned to be served later, it is better to add the noodles during reheating. It is recommended to serve garnished with fresh cilantro and accompanied by cheese and garlic buns or croutons.
