Calypso casserole
18 ingredients
15 steps
Ingredients
- 1 stick finely chopped chive
- 1 sprig fine thyme
- 1/2 sweet pepper cubed
- 1 christophene
- 1 stick celery finely chopped
- 3 red primento cubed
- 1 tomato cubed
- 2 carrots grated
- 1 head patchoi chopped small/medium cube
- 1 cup boneless chicken breast cubed
- 1 egg beaten
- 1 pack spaghetti
- 1 tbsp cooking and table margarine each
- 1 ricotta cheese
- 1 mozzarella
- 4 dash italian seasoning
- 1 pinch salt
- 2 pinch black pepper
Directions
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1Season chicken cubes using salt, pepper and italian seasoning.
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2Then add beaten egg to it.
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3Put spaghetti to boil until it is Al dente.
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4Drain pour cold water on it to maintain firmness and set aside.
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5Pre-heat oven at 350
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6To prepare christophene you peel the skin, remove the core and then cut into cubes.
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7In the case of the fine thyme; remove the leaves and discard the stem.
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8Add all ingredients except the cheese in a bowl and mix well.
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9In a greased dish add a layer of spaghetti.
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10On top of that layer add veggie chicken mix.
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11Top off with ricotta and mozzarella.
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12Repeat step 5 till the top layer is spaghetti.
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13Cover it with the mozzarella cheese.
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14Place in oven and bake for 30-45 minutes.
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15Enjoy!
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