Name: Chicken Callaloo Casserole
Prep time: 13 s
Cook time: 60 s
Total time: 103 s
Yield: 10
Cuisine: European,British,Local,Fusion
Ingredients: 1.5 Pounds Chicken Breast; 2 Packets MAGGI® Season-Up! Chicken Powdered Seasoning (10g); 1 3/4 Cup Potatoes; 1/4 Cup Butter; 1/3 Cup MAGGI® Liquid Coconut Milk; 2 Tablespoons Vegetable Oil; 2 Tablespoons Onion; 3 Cups Callaloo; 1 Teaspoon Garlic Powder; 3/4 Cup MAGGI® Liquid Coconut Milk; 2 Cups Cheese

1.Season sliced chicken breast with Season-Up Chicken and marinate under refrigeration for 30 minutes.

2.Meanwhile, boil potatoes in salted water for 15 minutes or until tender. Drain and pour into a mixing bowl.

3.Add butter and Liquid Coconut Milk. Mash until desired consistency is achieved. Cover and set aside until ready for use.

4.Heat a large sauté pan over medium-high heat, cook onions until translucent before adding chicken. Stir continuously for 5 minutes until browned before adding callaloo, and garlic powder, sautéing for an additional 5 minutes.

5.Pour Liquid Coconut Milk, reduce flame to low and allow to simmer covered for 8 minutes. Add 1 cup of cheese, stir occasionally and simmer for an additional 10 minutes. Remove from the heat.

6.Preheat oven to 350°F (180°C). Pour the chicken-callaloo mixture into a prepared baking dish, add mashed potatoes, and spread across top. Finish with shredded cheese.

7.Bake uncovered for 15 minutes until cheese has melted and is golden. Carefully remove from the oven and allow to rest for 15 minutes before serving. Enjoy as a side or as a meal.

Carbohydrates	6 g
Energy	316.6 kcal
Fats	22.2 g
Fiber	0.9 g
Protein	22.9 g
Saturated Fats	8.5 g
Sodium	249.8 mg

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Chicken Callaloo Casserole

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NUTRITIONAL INFORMATION 316.6 kcal = 1,326kj /per portion

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Chicken Callaloo Casserole

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Instructions

Related Recipes

NUTRITIONAL INFORMATION 316.6 kcal = 1,326kj /per portion

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Recipe ratings (1)

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Related recipes

Chicken and Vegetable Curry

Cassava and Salt Fish Casserole

Fiesta Callaloo Dip

Roasted Chicken

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