Spicy Chicken Casserole
675g chicken breasts, cut into bite-sized pieces
300 g bacon, coarsely chopped
2 cloves garlic, pressed
150 g broccoli, cut into small florets
210 g cauliflower, cut into small florets
2 teaspoons sambal oelek
2 tablespoons tomato paste
2 cups thick crème fraîche
1 cup grated cheese
O salt and pepper
0 butter, to grease the baking dish
120 g leafy green vegetables
1 small red onion, divided and thinly sliced
210 g cherry tomatoes, quartered
Instructions
1. Preheat oven to 400°F (200°C). Lightly grease a 9 x 12 baking dish with butter.
2. Heat a large skillet over medium heat. Add the bacon and fry until crisp. Remove from the pan and distribute in the casserole dish.
3. Using the bacon fat, fry the chicken with the garlic, salt and pepper for about 15 minutes, until the chicken is no longer pink. Add the chicken to the casserole dish.
4. Evenly divide the cauliflower and broccoli between the chicken in the baking dish.
5. In a saucepan over medium heat, whisk together heavy cream, tomato paste and sambal oelek. Season with salt and pepper and bring to a boil.
6. Pour the sauce into the baking dish, distributing it evenly between the chicken, vegetables and bacon.
7. Cover with aluminum foil to prevent the sauce from burning. Bake for 30 minutes.
8. Remove foil and add grated cheese to the top of the dish. Return the dish to the oven, uncovered, and bake for about 15 minutes or until the cheese is bubbly and lightly browned.
9. Serve with a fresh salad.