Chicken and Vegetable Casserole Ingredients
- Fresh chicken fillet 300 grams
- Medium size potato 3 pieces
- 1 medium carrot
- Bulgarian pepper medium size 1 piece
- Canned corn 1/2 tins
- Green onions 1/2 medium bunch
- Cauliflower 1/2 part of a small head
- 2 eggs
- Sour cream with a fat content of 15% 250 grams
- Hard cheese 100 grams
- Salt to taste
- Chicken seasoning to taste
- Vegetable oil 2-3 tablespoons
- Fresh parsley to taste
- Canned green peas 2-3 tablespoons
- Main ingredients Potato, Carrot, Pepper, Chicken, Eggs, Cheese
- Serving 5 servings
A tablespoon, a baking dish, an oven, a cutting board, a kitchen knife, a can opener, a large bowl, a hand whisk, a plate, a coarse grater, a small pan with a lid, a stove, a slotted spoon, kitchen potholders, a serving dish, a saucer, a kitchen spatula , vegetable cutter, colander, food foil
Cooking casserole with chicken and vegetables:
Step 1: prepare the potatoes.
Using a vegetable cutter, peel the potatoes from their skin. After thoroughly rinse the tubers under running warm water to remove residual soil and other dirt. We lay out the component on a cutting board and use a knife to grind it into cubes. The length of the pieces should not exceed 1.5 centimeters. At the end we transfer the finely chopped potatoes into a baking dish, the bottom and walls of which are pre-lubricated with a small amount of vegetable oil.
Step 2: prepare the chicken fillet.
We wash the chicken fillet well under running warm water and then put it on a cutting board. Using a knife, we clear the meat of veins, cartilage, films and excess fat. Next, cut the component into small pieces and immediately move it into a potato pot. Sprinkle chicken with salt and chicken seasoning to taste.
Step 3: prepare bell peppers.
Bell pepper is well washed under running water and put on a cutting board. Using a knife, we clean the vegetable from the tail and seeds. Next, cut the component into two halves and finely chop each part into cubes. Pour crushed pepper into a common container and proceed to the preparation of carrots.
Step 4: prepare the carrots.
Using a vegetable cutter, peel the carrots from the skins and then rinse thoroughly under running warm water. We spread the vegetable on a cutting board and, using a knife, grind into cubes. Attention: the length of the slices should be about the same as the potatoes.
Step 5: prepare the corn.
Using a can opener, open a can of corn. We take out a tablespoon 1/2 part of the total mass and transfer to a colander. Let excess fluid drain from the component. At the end, pour the component into the baking dish.
Step 6: prepare the green onions.
We wash the green onions well under running water, shake off excess liquid and put them on a cutting board. Using a knife, finely chop the feathers and pour them into a common container with other ground ingredients. Attention: immediately add canned green peas here to make a beautiful, bright composition.
Step 7: Prepare Hard Cheese
Using a coarse grater, grate hard cheese directly on the cutting board. Then pour the chips into a free plate and leave them for a while aside.
Step 8: prepare the cauliflower.
Pour ordinary cold water into a small pot so that it fills the container about halfway, and put on a large fire. Attention: so that the liquid boils faster, cover it with a lid. Immediately after that we fasten the burner, and add a little salt to the pan and mix everything well with a tablespoon.
In parallel with this, we wash half a small head of cauliflower under running warm water. Next, put it on a cutting board and divide it into inflorescences. You can use a kitchen knife for this.
Then we move the pieces of cabbage into boiling water and boil them there for 2-3 minutes. At the end, turn off the burner, and shredded vegetables with a slotted spoon move in a colander. Let the excess liquid drain from them, and also they will cool slightly. Now we shift them into a form with other ingredients and proceed to prepare the dressing.
Step 9: prepare the parsley.
We wash the parsley under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and pour it into a free saucer. Attention: adding this component is completely optional. I usually decorate the casserole with parsley just before serving to the dinner table. But this is not important.
Step 10: prepare the dressing for the dish.
Using a knife, break the eggshell, and pour the yolks with squirrels into a large bowl. Pour sour cream here and pour salt to taste (just do not forget that we previously added this component to the dish when we were still chopping potatoes with chicken). Using a manual whisk, beat everything well until smooth.
Now pour the grated hard cheese into the container and again thoroughly mix everything with the improvised inventory.
Step 11: Cook the chicken and vegetables casserole.
Fill all the ingredients evenly with dressing, and then cover the form with food foil. Important: so that steam does not escape from the tank, be sure to tightly fix the edges of the metal segment. Now turn on the oven and heat it to a temperature 180 degrees. Immediately after that, put the form on the middle tier and cook the dish for 40-45 minutes. If you want the casserole to turn out with a golden crust, then 10 minutes before endings with the help of kitchen gloves we take out the container from the oven and remove the foil. Next, put everything back and wait for the end of the time allotted for cooking. At the end, turn off the oven, and take out the casserole dish and set it aside. Let the dish cool slightly.
Step 12: Serve the chicken and vegetables casserole.
Sprinkle a warm casserole with chicken and vegetables, if desired, with finely chopped parsley and serve in the baking dish directly to the dining table. Let friends and family enjoy a delicious and fragrant dinner. Already sitting at the table, using a knife, cut the casserole in batch slices and, using a kitchen spatula, put it on a special plate.
Bon appetit to all!
- in addition to the vegetables indicated in the recipe, you can also use Brussels sprouts or broccoli, onions, a little garlic and other ingredients to your taste;
- refueling can be prepared in another way. Just mix the eggs with sour cream and pour vegetables and meat with this mixture. Already at the end (somewhere 15-20 minutes before finish cooking) sprinkle the casserole with grated hard cheese and let it bake well and cover with a golden crust;
- A glass refractory form is perfect for such a dish. Then the casserole inside will turn out to be a little liquid, but on the outside it will be dense and with a golden brown crust.