Ingredients: |
Ingredients: Main ingredients: 4 chicken eggs. - 100 ml cream 20-30%. - 1 onion. - 5 potatoes. 2 chicken breasts. - 1 tomato. - 150 g of hard mozzarella cheese. Salt, ground black pepper, and ground sweet paprika to taste.
Fry off the onions first, parboil the potatoes (still firm) and quickly brown off the chicken before assembling the dish.
Salad ingredients: 1/2 head iceberg lettuce. - 1 raw sweet pepper. - 100 g pickled cucumbers. - 70 g cherry tomatoes. -100 g canned corn. - Some vegetable oil. Salt and ground black pepper to taste.
Ingredients for the sauce: 60 g sour cream. -30 g mayonnaise. - 2 cloves of garlic. 1 cucumber. A bunch of dill Chopped. Salt and ground black pepper to taste.
|
Directions: |
Directions:Directions for Chicken Potato Casserole:
1. Preheat the Oven: Preheat your oven to 180°C (356°F).
2. Prepare the Ingredients: - Onions: Slice the onion. - Potatoes: Peel and slice the potatoes thinly. Parboil them for about 5 minutes until they're tender but still firm. Drain and set aside. - Chicken Fillets: Cut the chicken fillets into bite-sized pieces.
3. Cook the Ingredients: - Onions: In a pan, add a little oil and sauté the chopped onions until they’re translucent. Remove from the pan and set aside. - Chicken: In the same pan, add the cut chicken pieces and quickly brown them on medium heat. Season with salt, ground black pepper, and sweet paprika.
4. Assemble the Casserole: In a baking dish, layer half of the parboiled potato slices at the bottom. - Evenly distribute the cooked onions and browned chicken over the potatoes. - Top with the remaining potato slices.
5. Prepare the Cream Mixture: In a mixing bowl, whisk the 4 eggs together with the cream. Add salt and pepper to taste.
6. Add Final Toppings: Pour the egg and cream mixture evenly over the assembled layers in the baking dish. - Slice the tomato and arrange the slices on top. - Sprinkle grated mozzarella cheese over the entire dish.
7. Bake: Place the dish in the preheated oven and bake for about 40 minutes, until the top is golden and the casserole is cooked through.
Directions for Fresh Garden Salad:
1. Prepare the Vegetables: - Lettuce: Chop the iceberg lettuce into thin, long slices. - Sweet Pepper: Chop the raw sweet pepper into cubes. - Pickled Cucumbers: Chop the pickled cucumbers. - Cherry Tomatoes: Halve the cherry tomatoes.
2. Combine Ingredients: In a large salad bowl, combine the chopped lettuce, sweet pepper strips, sliced pickled cucumbers, halved cherry tomatoes, and canned corn. Toss well.
3. Dress the Salad: Drizzle with a little vegetable oil and season with salt and ground black pepper to taste. Toss again to ensure even dressing.
Directions for the Sauce: to add once casserole is cooked
1. Mix the Sauce: In a bowl, combine the sour cream and mayonnaise. - Mince the garlic and finely chop the cucumber and dill. Add these to the bowl. - Add salt and ground black pepper to taste, stirring well to combine. |
Personal
Notes: |
Personal
Notes: The Chicken Potato Casserole with Fresh Garden Salad is a comforting dish. As it bakes, a savory aroma fills the air, blending tender chicken and layered potatoes under golden mozzarella. Paired with a vibrant salad, each bite offers a refreshing contrast. The creamy, herb-infused sauce enhances the meal, making it perfect for sharing and sure to invite smiles.
|
