Tuesday, December 17, 2013

Quick Casserole with Penne Pasta

Didn't Feel Like doing a lot of cooking and i checked my pantry what can i cook.I saw a box of penne 

pasta and some canned condensed soups.So voila Casserole clicked in my mind.




About Casserole :

casserole, from the French word for "saucepan", is a large, deep dish 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. In British English, this type of dish is frequently also called a bake, coinciding with the cooking technique used to cook casseroles.
In the United Kingdom, Australia, and New Zealand, a casserole is named for its dish, rather than its contents. Casseroles in these countries are very similar to stews. The difference is that once the meat and vegetables are browned on top of the stove, they are then cooked in liquid in the oven, in a closed dish, producing meat that is tender and juicy, from long slow cooking. As the heat is indirect, there is also less chance of it burning. American style casseroles are known in these countries, but on the whole, a casserole there is a stew cooked in the oven.
Casseroles usually consist of pieces of meat (such as chicken) or fish (such as tuna), various chopped vegetables, a starchy binder such as flourpotato or pasta, and, often, a crunchy or cheesy topping.Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stockwinebeer (for example lapin √† la Gueuze), gincider, or vegetable juice may be added when the dish is assembled. Casseroles are usually cooked slowly in the oven, often uncovered. They may be served as a main course or a side dish, and may be served in the vessel in which they were cooked.
Types of casserole include ragouthotpotcassoulettajinemoussakalasagneshepherd's piegratin, rice or macaroni timballo, and carbonnade. A distinction can be made between casseroles and stews: stewing is a cooking process whereby heat is applied to the bottom of the cooking vessel (typically over a fire or on a stove), whereas casserole cooking is generally done in an oven to bake where heat circulates all around the cooking vessel. Casseroles may be cooked covered or uncovered, while braises are typically covered to prevent evaporation.

Ingredients:


Chicken Breast  / Can Chicken  - 1 cup diced 
Chicken Bullion - 2 tsp
Cream Of Chicken Condensed Soup - 1 can
Italian Seasoning - 1/4 tsp
Penne Pasta - 3/4 cup
Parmesan cheese - 1 tbsp
Panko Bread Crumbs ( optional) - 1 tbsp
oil -  1 tsp

Method:


1.Take a pan ,once its hot add oil then the chicken and saute it.




2.Once its half cooked add chicken bullion and mix well and saute till the chicken is fully cooked.


 3.In the mean time fill a large pot with water and add 2 tsp of salt and let it come to rapid boil.


4.Once the chicken is fully cooked add Condensed soup and italian seasoning and mix wll til lthey are all incorporated.



5.Once the pasta is al dente(dont cook too much) filter the pasta and add it to the sauce we made.



6.Give a Good Stir and switch off the flame

7.Transfer it to a Casserole tray(like below)

8.Top it with Parmesan cheese and bread crumbs.


9.Put your Broiler on high and put the tray in miiddle rack until you see little specks of brown on crumbs like below photo.Serve hot.





Tips:


If u add bread crumbs put it in middle rack as it may brown quickly,But if u don't use bread crumbs put it on top rack
I used bread crumbs and i didn't like it as i felt it dry and crunchy on top layer,So my suggestion don't use bread crumbs and top it with mozzarella cheese instead.It will be cheesy and stringy and smooth.



No comments:

Post a Comment