Chicken Penne Casserole Recipe | Food Diaries | Zarnak Sidhwa | Italian Food

Method:
Take 2 tablespoons chopped parsley , 1 tablespoon olive oil , salt and paprika , mix it all , and gently coat potato discs well. Heat little olive oil, saute chicken till done and remove. To the same wok add butter and more oil, saute garlic till soft, add salt and seasoning and toss the mushrooms and remove. In the same wok , add some butter , stir flour into melted butter mixing well until fully incorporated giving you a pale colored roux . Add in chopped fresh parsley . Slowly add milk, stirring to avoid lumps. Stir in cream cheese along with some cheddar , add mushrooms , chicken and pasta , simmer gently for 5 minutes. Into a pyrex dish add the mixture which should be a bit on the thinner side as it will thicken while baking. Level the surface and put the prepared potatoes on top, add grated cheese, bake for about 20 minutes on 180 degrees C .

Method:
Sift together the flour and the baking powder into a bowl. Mix the baking soda into the milk. Set it aside. Mix brown sugar, flour mixture and cubed butter. Then mix the butter with fork or a pastry blender into the dry ingredients. Put 1/3rd of this crumbly mixture into a greased 6” cake pan. Press down to form a crust. Beat egg in a bowl and add the nutmeg and milk–baking soda mixture and set aside. Once it’s mixed well and frothy (about 3 minutes using a standing mixer), pour in the rest of the crumbly mixture. Mix that well, pour the batter over prepared crust. Gently place walnuts over the batter. Bake at 180 degrees C for 40 minutes or until done. The top should be a golden brown, and an inserted toothpick comes out clean.