1 cup of shredded chicken breasts boiled in 2 tsp of ginger-garlic paste
1/2 tin sweet corn (cream style) – approx 3/4th cup
2 cups boiled pasta
1 boiled mashed potato
3-4 green chillis chopped
2-3 tbsps grated cheese
1/2 tsp black pepper pwd
1/2 tsp mustard pwd
1 egg (beaten)
1 tbsp chopped coriander leaves
1/2 tsp oregano or italian seasoning(optional)
For the white sauce:
1 cup milk
1 tbsp butter
1 1/2 tbsp flour
1 1/2 tbsps grated cheese
Prepare the white sauce first. Melt butter in a pan, add flour and stir for two minutes without browning. Remove from heat and slowly add milk and stir continuously so that lumps don’t form and its well blended. Add in 1 1/2 tbsps grated cheese and combine. Add salt, pepper pwd and mustard pwd and combine. If you want a thinner pouring consistency you can add some more milk (1/2 cup -1 cup) and reduce the flour to 1 tbsp. Keep aside.
Take a dish and add the shredded chicken, mix in the corn, boiled pasta, mashed potato, green chillis, half of the grated cheese, white sauce and chopped coriander leaves. Combine well.
Now add the beaten egg. Mix and pour this mixture into a well greased baking dish. Spread it. Sprinkle the remaining grated cheese and oregano on top and bake at 200 degrees C for 22 to 25 minutes till golden brown.