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| Chicken Caserole – Tavuk Gratin |
This is a very healthy, tasty comfort food. No mayonnaise, no canned soups in the sauce. Just chicken, veggies and home- made white sauce similar to Béchamel sauce (no milk) and some cheese. Kids of all ages love it. It goes well with rice or pasta on the side.
Ingredients:
- 1 medium whole chicken
- Water for boiling chicken
- 1 package frozen peas and carrots
- 1 cup water for cooking peas and carrots
- 1+1 teaspoons paprika
- 2 heaping table spoons flour
- ½ stick of butter
- 3 cups grated jack cheese
- Salt and pepper to taste
Directions:
Preheat oven to 350 degrees Fahrenheit.
Clean and rinse chicken inside and outside. Place chicken in a large pot, add water, about 5-6 cups, making sure it covers the chicken. Bring to a boil over medium to high heat. Reduce to low-medium heat when it starts to boil. Remove foam that forms on the surface of the boiling chicken. Cook until very, very tender. Carefully transfer chicken to a separate bowl, set aside to cool.
Using a strainer, pour the chicken stock into a bowl or a pot. About 2 cups of this will be used to make the sauce, the rest of the stock can be used to make rice or soups.
Rinse and strain frozen peas and carrots. In a small pot, combine 1 cup of water with peas and carrots, bring to a boil and simmer until tender, about 5 minutes. Strain and set aside.
When chicken is cool to touch, remove skin and bones. Shred it to small pieces. Place chicken evenly in an oven safe dish (14”x10”).
For the sauce, melt butter in a pot over medium heat. Stir in the flour, whisking constantly over medium heat about 4-5 minutes. Slowly add about 2 cups of chicken stock left over from boiling the chicken, whisking constantly until the mixture thickens, about 4 minutes. You may need to add more or less than 2 cups. It should have the consistency of yogurt. Bring to a simmer , remove from heat. If the sauce is lumpy, you can use a hand mixer to make it smooth.
Add strained peas and carrots to the white sauce, gently stir with a spoon, making sure the vegetables mix in the sauce evenly.
Pour the sauce over the chicken. Sprinkle salt and pepper over the mixture. Evenly distribute grated cheese on top of the dish. Cover the dish with aluminum foil or parchment paper.
Bake until the cheese melts, about 20-30 minutes. Then remove the cover and bake until the top is golden brown.
Serve hot. It goes well with rice.
Afiyet Olsun! Bon Appetit!
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| Shredded chicken placed in an oven safe dish |
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| Peas and carrots cooked, strained |
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| Peas and carrots mixed with the white sauce |
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| Peas and carrots mixture spread over the chicken |
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| Grated cheese sprinkled over the dish |
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| Chicken Caserole, ready to be served |
2 Comments
I am making this but unsure of where the 1 medium onion and 2 T of olive oil fit in to the instructions. Saute onions and add with the peas and carrots? Thank you for a delicious recipe that reminds me of a dish my husbands Turkish aunt made for us years ago.
You are absolutely right. My mistake. There are no onions or olive oil in this one. I have deleted those two ingredients. THANK YOU.