Cheesy chicken and mushroom bake

Recipe from: 20 June 2015

Ingredients 12
Servings 1
Minutes 1h

Ingredients

Serving Change
  • 6
    cauliflower wraps/plain pancakes
  • 250
    g
    portobellini mushrooms
  • 20
    g
    fresh parsley
  • 1
    onion (finely chopped)
  • 2
    Tbs
    olive oil
  • 250
    g
    chicken mince
  • 1
    Tbs
    smoked paprika
  • White sauce:
  • 20
    g
    butter
  • 1 1/2
    Tbs
    flour
  • 2
    cup
    milk
  • 50
    g
    white cheddar/emmentaler cheese (grated)
 

Method

1h
 
Preheat the oven to 190°C.

Blitz the mushrooms and parsley together in a food processor until finely chopped.

Sauté the onions in the olive oil over medium heat until softened.

Add the chicken mince, season with salt and pepper and fry until the chicken is cooked through.

Add the mushrooms and smoked paprika and fry until all the liquids from the mushrooms have evaporated from the frying pan.

Taste the mixture and add more seasoning if desired.

Divide the chicken and mushroom mince between the 6 wraps/pancakes and roll into cylinders.

Place side-by-side into a baking dish.

To make the white sauce: melt the butter in a small saucepan. Add the flour, stir to combine and cook for 1 minute before adding the milk. Season generously with salt and pepper and whisk over medium heat until the sauce thickens.

Pour the white sauce over the filled pancakes and top with grated cheese.

Bake in the oven for 30 minutes, or until browned and bubbling.

Serve hot with a side salad.

Reprinted with permission of Kate Liquorish. To see more click here.

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Read more on: recipe  |  bake  |  chicken  |  meals  |  comfort food  |  cheese
 

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