Layered Saucy Chicken and Pasta Casserole




For the pasta layer:-

  1. Penne pasta – 1.75 cup
  2. Salt to taste
  3. Water to cook the pasta

For the saucy chicken layer:-

  1. Mushroom – 1.5 cups, thinly sliced
  2. Olive oil – 1 tbsp. + 1 tbsp.; divided
  3. Chicken – 250 grams, boneless breasts (julienned)
  4. Minced garlic – 1 tbsp.
  5. White onion – 1 cup, finely chopped
  6. Mustard powder – 1/4 tsp.
  7. Paprika powder – 1/2 tsp.
  8. Sweet chilli sauce – 2 tbsps.
  9. Chilli garlic sauce – 2 tbsps.
  10. Hoisin sauce – 1 tbsp.
  11. Soy sauce – 1 tbsp.
  12. Chicken stock – 1 cup
  13. Cornflour – 1 heaping tbsp. mixed with 2 tbsps. of water
  14. Salt and pepper to taste

Other ingredients:-

  1. Hardboiled eggs – 2 numbers, shell removed  and quartered
  2. Green capsicum – 1 medium, julienned

For the white sauce:-

  1. Butter – 50 grams
  2. Plain flour – 4 tbsps.
  3. Heavy cream – 1 cup
  4. Chicken stock/water – 1 cup
  5. Milk – 1 cup
  6. Oregano – 1/2 tsp.
  7. Mustard powder – 1/2 tsp.
  8. Salt and pepper to taste
  9. Fresh basil – 1 tbsp, torn

For topping:-

  1. Grated cheddar cheese – 1/4 cup, grated
  2. Egg – 1 number, beaten
  3. Butter cubes– 1 tbsp.


  1. Cook the pasta in boiling water adding enough salt till al Dante for about 8-10 minutes. Drain all the water from the pasta & keep aside.
  2. Heat 1 tbsp of olive oil in a pan & add the button mushrooms, salt and pepper powder. Cook till dry. Transfer the cooked mushrooms to a plate and keep aside.To the same pan in which you had fried the mushrooms, add 1 more tbsp. of olive oil. Stir in the minced garlic and finely chopped onions. Cook till the onion turns translucent. Add the chicken pieces, 1/2 tsp. of salt, pepper powder, paprika powder and mustard powder. Stir fry on medium heat for 2 minutes. Add the chilly garlic, hoisin, soy and sweet chilly sauces and cook further for 3 minutes. Add stock and cover cook for 5 minutes. Add the cornflour and cook till the mixture is thick. Add the mushrooms and mix.
  3. For the white sauce, heat butter in a pan and add the plain flour. Cook for 2 minutes on low heat. Stir in the milk, cream,stock,salt, pepper powder, oregano and mustard powder and cook till saucy. Add fresh basil and switch off heat. Keep this sauce aside.
  4. Preheat the oven to 180C.
  5. In a greased casserole dish, spread the chicken-mushroom mixture as the first layer. Place hardboiled eggs over the chicken layer. Spread the cooked pasta evenly. Sprinkle the capsicum juliennes over the pasta. Pour the white sauce over the pasta. Pour beaten egg over the white sauce.Finally sprinkle grated cheddar cheese & place butter cubes here and there. Cover with a foil.
  6. Bake in the preheated oven at 180C for 20 minutes.

Source:- Masala mornings by Shireen Anwar, recipe slightly modified.

This entry was posted in Baking, Breakfast / Dinner, fusion, pasta. Bookmark the permalink.

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