Yvette’s Chicken Liver Casserole

If you’re looking for a hearty and flavourful casserole that’s sure to please everyone at the dinner table, look no further than Yvette’s Chicken Liver Casserole. This dish combines tender chicken livers with a rich and creamy mayonnaise sauce, and is topped with a cheesy, vegetable-filled layer that’s absolutely irresistible. Here’s how to make it:

Ingredients:

• 1kg chicken livers
• Onions, chopped
• Green pepper, chopped
• Red pepper, chopped
• Mushrooms, sliced
• 1 1/2 cups Nola mayonnaise
• Cheddar cheese, grated
• Mozzarella cheese, grated 

  

  Instructions:

• Preheat your oven to 180°C.
• Start by searing the chicken livers in a frying pan. You want to cook them just enough to sear the outside and give them a little bit of colour.
• Once the livers are seared, transfer them to a large mixing bowl and add the Nola mayonnaise.
• Mix everything together until the livers are coated in the mayo.
• Transfer the chicken liver and mayo mixture to an oven-safe casserole dish.
• In the same frying pan, add a little bit of oil and then sauté the chopped onions until they are translucent.
• Add the chopped green and red peppers, along with the sliced mushrooms, to the frying pan. Cook everything together until the vegetables are tender and lightly browned.
• Once the vegetables are cooked, transfer them to the casserole dish on top of the chicken liver mixture.
• Sprinkle the grated cheddar and mozzarella cheese over the top of the casserole.
• Bake the casserole in the preheated oven for 30-40 minutes, or until the cheese is melted andbubbly and the casserole is heated through.
  Serve the Yvette’s Chicken Liver Casserole hot and enjoy!