Cheese Cracker Casserole

Cheese Cracker Casserole is a warm and comforting dish that’s cheesy, crunchy, and full of flavour. It is perfect for a quick meal or as a side dish for family gatherings.

For our recipe, we have used CBL Munchee Cheese Crackers, provided to us by one of our partners, Pyramid. These crackers add a delicious cheesy taste and crispy texture to the casserole. They’re also great to enjoy on their own as a snack or with a dip.

Serving size: 4

Ingredients:

For the shredded chicken:

• 1 tbsp oil
• 200g boneless chicken (cut into 1 or 1 ½ inch pieces)
• 1 tbsp dark soy sauce
• 1 tbsp chilli flakes
• ½ tsp garlic powder
• 1 tsp ground coriander
• ½ tsp salt

For the mashed potato mixture:

• 3 cups water
• 290g potato chopped
• 1 tbsp chilli flakes
• ½ tsp chilli powder
• ½ tsp salt
• ¼ cup finely diced carrot

For the assembling:

• 1 tsp unsalted butter
• 18 CBL Munchee Cheese Crackers
• ½ cup shredded cheddar cheese
• ½ cup cooking cream
• ½ cup shredded mozzarella cheese
• 1 tsp fresh coriander (optional)

Instructions:

1. Firstly, prepare the shredded chicken. Add 1 tbsp oil into a small pot and heat it for 30 seconds on high heat. Add the 200g boneless chicken (cut into 1 or 1 ½ inch pieces) along with 1 tbsp dark soy sauce, 1 tbsp chilli flakes, ½ tsp garlic powder, 1 tsp ground coriander and ½ tsp salt. Cook while continuously mixing for 6 minutes or until fully cooked.
2. Then transfer into a bowl, and let it rest for 10 minutes. Now you can shred the chicken using your hands or a fork.
3. Next, prepare the mashed potato mixture. Peel and cut potatoes into 1 to 2-inch pieces and set it aside.
4. Boil 3 cups water on high heat. Let it heat up for 6 minutes and then add the potato pieces into the boiling water. Let it cook for 12 to 13 minutes or until the potatoes are fully softened (when you stick a fork into the potato, it should go right through in without much force).
5. Once the potatoes are fully cooked through, transfer them into a bowl. Use a fork and mash them until there are no lumps left.
6. Add 1 tbsp chilli flakes, ½ tsp chilli powder, ½ tsp salt and ¼ cup finely diced carrot. Mix well until combined and set it aside.
7. Preheat the oven at 180 degrees Celsius for 10 minutes.
8. In a big bowl, coarsely crush 18 CBL Munchee Cheese Crackers using your hands.
9. Into a baking dish, add half of the coarsely crushed CBL Munchee Cheese Crackers (we used an 8x6 inch baking dish). Lay them evenly and then add a layer of the shredded chicken on top. Then sprinkle ½ cup shredded cheddar cheese.
10. Add the potato mixture on top of the cheddar cheese layer. Add ½ cup shredded mozzarella cheese, and then pour ½ cup cooking cream on top. Finally add the remaining half of coarsely crushed CBL Munchee Cheese Crackers.
11. Bake for 30 minutes or until the cheese fully melts. Rest for 10 minutes before serving. You can top it off with 1 tsp fresh coriander if you have some on hand.