Whisky flavoured chicken and blue cheese casserole Gary Lum Yummy Lummy
Whisky flavoured chicken and blue cheese casserole
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Whisky flavoured chicken and blue cheese casserole may sound weird but the taste is amazing, especially with some nice Danish blue cheese melted throughout the chicken and vegetable mix.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 100 mL Scotch whisky
  • 1/2 handful Queensland nuts
  • 1/2 handful smoked almonds
  • 100 grams grated Coon cheese
  • 150 grams Danish blue cheese
  • 100 mL Pouring cream
  • 1/2 cup Frozen peas and corn
  • 1/2 cup Cauliflower florets
  • 1/2 cup Broccoli florets
  • 1 tablespoon chilli flakes
  • 2 cups Chicken stock
  • 1 Chicken thigh fillet pounded and cut into thin strips
  • 1 teaspoon Clive of India curry powder
Instructions
  1. In a Microwave oven, pressure cooker add the whisky, peas, corn, broccoli, cauliflower, chicken stock, curry powder, chicken, and chilli flakes.
  2. Cook in the microwave oven for a total of 15 minutes.
  3. Transfer the contents of the pressure cooker with a slotted spoon to an oven-safe glass bowl.
  4. Crumble the Danish blue cheese and mix through the hot chicken and vegetables.
  5. Pour the cream over the contents of the glass bowl.
  6. Mix the grated Coon cheese and the nuts and add them to the top of the bowl.
  7. Put the bowl into the oven at 250 °C for 20 minutes.
  8. Plate up in a fresh bowl and garnish with chopped parsley.
Recipe Notes

By default, I make all my recipes 500 calories.