Casseroles are my go-to dish to feed the troop when I need to clear the rest of the day for myself. Here’s how to make this Cheesy Pumpkin Chicken Mushroom Casserole:
Cooked Long-grain Rice
Pumpkin, 1/4, diced
Cauliflower, 1, chopped (or broccoli)
Carrots, 2-3, sliced
Coriander Leaves, chopped (optional)
Roast Chicken leftover, sliced
Cremini Mushroom, 200 gr, chopped
Yellow Onion, 1/2, chopped
Red Onion, 1-2, chopped
Broth of your choice, 3/4 cup (I used mushroom broth)
Smoked Cheese, 100-200 gr, diced (or substitute with cheddar cheese)
Cheddar Cheese Slices, 3, cut into stripes
Pumpkin Seeds, 2 tbsp (optional)
Psyllium Husk, 3 tsp, (optional)
Honey, 1 tbsp
Roast all vegetables with olive oil at 180°C for 15 minutes. Prepare a baking dish to later combine veggies, meat and rice.
Pre-heat olive oil in a large pan or wok, sautée onions until fragrant. Add chicken and mushroom into the pan. Season with salt, pepper, all herbs and coconut sugar. Stir a few times. Add rice into the pan. Pour broth of your choice. Let it simmer for 5-7 minutes. Add eggs, stir. Taste to see if it needs a bit more salt.
Transfer roasted veggies to the baking dish. Then carefully transfer the rice and meat to the baking dish. Add diced smoked cheese to the mix. Sprinkle pumpkin seeds and psyllium husk if using. Slowly mix everything in the baking dish. Sprinkle chopped coriander leaves. Top with cut cheddar cheese and honey. Bake for 20 minutes at 160°C.