Creamy Chicken Casserole

Name: Creamy Chicken Casserole
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 piece chicken breast fillet; 2 tbsp butter; 1 tbsp minced garlic; 2 tbsp minced onions; 1/2 cup quartered button mushrooms; 1/4 cup diced carrots; 1/4 cup green peas; 2 tbsp diced green bell pepper; 200 grams béchamel sauce; salt and pepper; 2 tsp fish sauce; 1 rosemary; 1 basil

Leynn @cook_2881070

Las Piñas, Rizal, Philippines

This is originally Clara Ole's Creamy Prawn Casserole, but since I was allergic to prawns, I used chicken instead.

Leynn @cook_2881070

Las Piñas, Rizal, Philippines

This is originally Clara Ole's Creamy Prawn Casserole, but since I was allergic to prawns, I used chicken instead.

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Ingredients

45 mins

4 servings

2 piecechicken breast fillet
2 tbspbutter
1 tbspminced garlic
2 tbspminced onions
1/2 cupquartered button mushrooms
1/4 cupdiced carrots
1/4 cupgreen peas
2 tbspdiced green bell pepper
200 gramsbéchamel sauce
salt and pepper
2 tspfish sauce
1rosemary
1basil

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Steps

45 mins

1

Marinate chicken breasts in rosemary, basil, fish sauce, salt and pepper. Set aside for about 15 minutes.
2

Sauté garlic and onions in butter.
3

Add in mushrooms, carrots, peas and bell peppers. Cook for a minute or two.
4

Mix in diced chicken breasts and cook over medium heat until done.
5

Pour béchamel sauce and cook over low heat for 3 minutes. Season to taste.