Chicken and Vegetable Casserole
4 servings
100 minutes
Casserole with chicken fillet and vegetables is a tender, aromatic dish infused with the warmth of home comfort. It combines the juiciness of chicken meat with the softness of cauliflower and beans, creating a light yet nutritious texture. Its origins trace back to European casserole traditions where ingredients come together in a harmonious ensemble. The cheesy crust gives the casserole a golden hue and rich flavor, while dill adds fresh notes. This dish is perfect for family dinners, dietary meals, or cozy evenings with loved ones. The versatility of ingredients makes it accessible and easy to prepare, while its rich taste leaves a pleasant aftertaste. It's an ideal option for those seeking a balance between healthiness and enjoyment.
1
Boil the chicken breast in salted water until cooked (about 30 minutes), then separate the meat.
- Chicken breast: 300 g
2
Boil the cabbage and beans in the remaining broth for about 7 minutes.
- Frozen cauliflower: 400 g
- Green beans (frozen): 400 g
3
Sauté onion and grated carrot in 1 teaspoon of oil.
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: 2 teaspoons
4
Chop the fillet in a blender or grind it through a meat grinder. Also chop the boiled vegetables.
- Chicken breast: 300 g
- Frozen cauliflower: 400 g
- Green beans (frozen): 400 g
5
Mix milk, eggs, grated cheese, and salt to taste. Combine all ingredients (vegetables, minced meat, and dressing, chopped dill).
- Milk: 200 ml
- Chicken egg: 3 pieces
- Cheese: 150 g
- Dill: 1 bunch
6
Grease the mold with 1 teaspoon of vegetable oil, place the mixture in the mold, and bake in the oven for 40 minutes until golden brown.
- Vegetable oil: 2 teaspoons