Ground Chicken Casserole
by Tavolino
A comforting and quick-to-prepare casserole featuring ground chicken, savory mushrooms, and sweet onions combined with creamy macaroni and cheese, finished with a crispy parmesan crust.
Ingredients
- Macaroni & cheese dinner mix 225 g
- Butter 45 g
- Milk 60 ml
- Olive oil 15 ml
- Walla Walla onion 1 medium
- Sliced mushrooms (canned) 280 g
- Ground chicken 450 g
- Fresh ground pepper to taste
- Stewed tomatoes 400 g
- Fresh basil 20 g
- Breadcrumbs 30 g
- Parmesan cheese 50 g
Preparation
- 1
Preheat your oven to 200°C.
- 2
Prepare the 225 g macaroni and cheese mix according to the package instructions, using 45 g butter and 60 ml milk.
- 3
Transfer the cooked pasta mixture into a 2-liter casserole dish.
- 4
Heat 15 ml olive oil in a large frying pan over medium heat.
- 5
Add 1 chopped onion and 280 g drained mushrooms to the pan.
- 6
Sauté the vegetables for 5 minutes until the onions begin to brown.
- 7
Add 450 g ground chicken and a pinch of fresh ground pepper to the pan.
- 8
Cook the chicken mixture, stirring frequently, for 5 to 8 minutes until the meat is no longer pink.
- 9
Pour in 400 g stewed tomatoes and simmer the mixture for 3 to 4 minutes.
- 10
Add the chicken and tomato mixture to the casserole dish with the pasta.
- 11
Stir well to combine all ingredients.
- 12
Fold in 20 g chopped fresh basil, distributing it evenly throughout the dish.
- 13
Sprinkle the top with 50 g grated Parmesan cheese and 30 g breadcrumbs.
- 14
Bake uncovered for 20 to 25 minutes until the top is crisp and the edges are bubbling.