Casserole with Chicken and Vegetables

Name: Casserole with Chicken and Vegetables
Prep time: 30 min
Cook time: 40 min
Yield: 8
Cuisine: Sausage and meat recipes
Ingredients: Boiled chicken breast; Carrot; Salt and black pepper; Bell pepper; Semolina; Eggs; Dill; French herbs and paprika; Kefir or Greek yogurt

Recipe from Kate Logan

529 views

Cooking time: 45 min

Servings 8

A casserole is a huge field of possibilities, a riot of imagination. You can use any ingredients in small quantities. Today we offer you a very simple casserole with egg and chicken fillet. This dish is perfect for a family meal and will become the main dish on the festive table.

Boiled chicken breast

32 oz.
Carrot

8 pcs.
Salt and black pepper

to taste
Bell pepper

8 pcs.
Semolina

4 cups.
Eggs

8 pcs.
Dill

16 oz.
French herbs and paprika

to taste
Kefir or Greek yogurt

32 fl.oz.

Calories

231 kcal
Protein

32 g
Fat

12 g
Carbohydrates

67 g

Peel, wash and grate carrots on a coarse grater. The chicken fillet should be washed and cut into small pieces (about 3-5 inches). Cook the fillet for 20-25 minutes after boiling water in a saucepan. Periodically remove the foam that appears in the bouillon with a spoon. Check the readiness of the fillet by cutting one of the largest pieces. If the meat is white inside and soft - the fillet is ready, if it is pink or reddish inside - you need to boil it for another 5-7 minutes. Take out the finished boiled fillet from the pan and wait until it cools to room temperature. Cut bell peppers into two parts, remove seeds and stalk. Rinse and cut peppers into small cubes. Rinse the dill under running water and finely chop.
Preheat the oven to 350°F.
In a bowl, beat the eggs, add semolina, kefir, salt and sprinkle the seasoning for chicken and ground black pepper. Using a whisk, beat intensely. The consistency of the mixture should be neither too thick nor too thin, but should be about the texture of 25% cream.
To the egg mixture add the carrots, dill, bell peppers and chicken fillets. Sprinkle the seasoning for chicken and ground black pepper. Stir.
Cut the baking sleeve along one seam and line a rectangular muffin tin with it. Put the prepared mixture into the form and flatten it. If you don’t have a baking sleeve or you didn’t find one, you can use parchment paper, but in this case, your dish may take longer to cook. It's recommended to pour a little water on the baking sheet so that the dish doesn't come out dry. Put in the preheated oven for 1 hour. To check if your dish is ready, pierce it with a fork or a toothpick. If nothing sticks, you can take it out from the oven and let it cool slightly before serving.

It is best to serve the cooked dish with sour cream, but you can also replace it with any other sauce of your choice.
You can sprinkle the cheese on top of the casserole before baking if you like your cheese perfectly melted, or afterward if you prefer the taste of fresh cheese.