Recipe: Chicken and Bread Bake

A few days ago I shared pictures of a ‘Chicken and Bread Bake’ that my mother made, and was asked to share the recipe. The recipe credit actually goes to a friend of my mother’s from whom my mother learned the recipe herself a few years ago. I hope you guys try it and enjoy it as much as we do!

CHICKEN AND BREAD BAKE

Ingredients:

• Boneless Chicken: 1 lb
• Capsicum/Green Bell Pepper: 1 (finely chopped)
• Peas: 1 cup
• Carrots: 1 cup (finely chopped)
• Onions, finely chopped
• White Bread: About 7 slices
• Mayonnaise
• Tomato Ketchup
• Grated/Shredded Mozzarella Cheese
• Grated/Shredded Cheddar Cheese
• Ginger and Garlic Pastes
• Salt
• Black Pepper Powder

Method:

• Prepare Chicken: In a pressure cooker, throw in the boneless chicken, ginger paste, garlic paste, some salt, and one teaspoon of black pepper powder. Pressure cook for about 10-15 minutes with no more than half a cup of water. If there is still some water left once you open the cooker, let it evaporate. Make sure all the pieces disintegrate and shred. Let cool a little so it’s easier to handle.
• To the chicken add diced capsicum, peas and carrots [we stick to Capsicum only since we aren’t fans of too many vegetables in our stuff]. Mix and add mayonnaise.
• In an oven-safe dish lay out white bread as a nice and tightly packed base.
• Generously pour and spread tomato ketchup over the bread.
• Create a layer of the chicken mixed with vegetables.
• Sprinkle onions according to your preference and liking for them.
• Generously sprinkle the grated cheddar and mozzarella over all this.
• Put into a pre-heated oven (350F is ideal), and bake for about 10 minutes or until the cheese melts.
• Pull out of the oven, let cool slightly so the cheese sets.

Enjoy, and let me know if you try this!