Mac and Chicken Burger Casserole
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Heat olive oil over medium high heat in non-stick skillet. Add chopped onion and minced garlic and sauté until translucent. Add ground chicken and cook to brown while using back of a wooden spoon to break up into smaller pieces – about 10 minutes.
Add sliced mushrooms, celery, red and yellow pepper, frozen green peas, Worcestershire sauce and dried oregano. Cook and stir another 5 minutes.
Make microwave white sauce by whisking milk and salt with cornstarch until dissolved. Microwave on HIGH power for 2 minutes, stir well and whisk in mustard powder, ground nutmeg and paprika. Microwave another 3 minutes on HIGH power. Remove and stir.
Spray a 3 quart (3 L) baking dish with vegetable oil spray. Puree canned tomatoes and mix with white sauce and pour into baking dish. Stir in the uncooked rice pasta and the chicken and vegetable mixture. Bake uncovered at 375°F (190°C) until pasta is tender; about 50 minutes. Stir half way through baking. Stir again when removed from oven and sprinkle with grated cheese. Let stand 5 minutes before serving.
This recipe can also be cooked in a slow cooker (in place of the oven time) on low heat for 2-3 hours. The gluten free recipe requires gluten free versions of cornstarch, Worcestershire sauce (e.g., The Wizard's ® organic, gluten free, vegan Worcestershire) and brown rice macaroni.
|Per 300 g serving||Amount|
|Saturated Fat||3 g|
|Per 300 g serving||% Daily Value|