A cheesy treat

If you are a cheese lover, for Cheesy Spaghetti Casse­role can be a de­light­ful treat for this week

The Gulf Today - Time Out - - COVER STORY - Jill Wend­holt Silva’s recipe

You can never have too many casse­role recipes, right? Here’s a tip for this one: Omit brown­ing of chicken and add about two cups of ro­tis­serie chicken that has been re­moved from the bone and cubed.

A casse­role is a large, deep pan used both in the oven and as a serv­ing ves­sel. The word is also used for the food cooked and served in such a ves­sel, with the cook­ware it­self called a casse­role dish or casse­role pan. Jill Wend­holt Silva’s recipe can be a best treat for win­ter sea­sons. And kids would love to have it any time. The pres­ence of cheese is sure to ap­pease each and ev­ery one. And it is tempt­ing too. So, don’t de­lay. Go for it this win­ter with­out wast­ing your time. And this recipe is very easy to pre­pare also.

CHEESY SPAGHETTI CHICKEN CASSE­ROLE MAKES 4 TO 6 SERV­INGS

8 OUNCES WHOLE-WHEAT SPAGHETTI 1 TA­BLE­SPOON OLIVE OIL

8 OUNCES BONE­LESS, SKIN­LESS CHICKEN BREASTS, CUT INTO 1/4-INCH CUBES 1/2 CUP CHOPPED YEL­LOW ONION 4 OUNCES BUT­TON MUSH­ROOMS, SLICED THIN

2 CUPS FROZEN BROC­COLI FLO­RETS 2 TA­BLE­SPOONS BUT­TER

2 1/2 TA­BLE­SPOONS ALL-PUR­POSE FLOUR 1 1/4 CUPS LOW FAT, RE­DUCED SODIUM CHICKEN BROTH

1 1/2 CUPS LOW FAT MILK

1/2 TEA­SPOON DRIED OR RUBBED SAGE

LEAVES 2 TA­BLE­SPOONS BRANDY OR MARSALA (OP­TIONAL) 1 CUP SHRED­DED SWISS CHEESE 1/4 CUP SHRED­DED PARME­SAN CHEESE Pre­heat oven to 375 de­grees. Spray a 2-quart ob­long bak­ing dish (about 11-by7 inches) with non­stick spray; set aside.

Cook spaghetti ac­cord­ing to pack­age direc­tions un­til al dente. Do not over­cook; drain.

Heat olive oil in a large skil­let, over medium high heat. Add chicken and cook, stir­ring fre­quently, un­til chicken is browned and fully cooked, about iVE MIN­UTES. US­ING A slot­ted spoon, re­move chicken and set aside. Add onion, mush­rooms and broc­coli to skil­let. Cook, stir­ring fre­quently, un­til onion is ten­der. Re­move from skil­let and set aside.

Add but­ter to skil­let

AND MELT. STIR IN lOUR, blend­ing un­til smooth and con­tinue to cook, stir­ring con­stantly, about 30 sec­onds. Add chicken broth, milk, sage and brandy and stir un­til mix­ture is smooth and comes to a sim­mer. Add chicken and veg­eta­bles to sauce.

Toss with Swiss cheese and spaghetti. Pour into pre­pared bak­ing dish. Sprin­kle evenly with Parme­san cheese. Bake, un­cov­ered, 25 to 30 min­utes un­til slightly browned and bub­bly. Al­low to stand for 10 min­utes be­fore serv­ing.

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