Chicken Casserole
6 servings
70 minutes
Chicken casserole is a harmony of flavors and textures from Russian cuisine. Tender pieces of chicken breast infused with the aroma of spices and lemon juice combine with sautéed mushrooms, creamy sauce, and a golden cheese crust. Carrots add a light sweetness, while nutmeg provides a subtle spicy note. The dish remains juicy due to the natural juices released during baking. The casserole is perfect for a cozy family dinner and can also adorn a festive table. It can be served as a standalone dish or with a side of fresh vegetables or mashed potatoes. Its aroma, taste, and tenderness make it a favorite dish for many generations.
1
Sauté mushrooms in olive oil with chopped onion, cream, and spices.
- Pickled mushrooms: 1 jar
- Onion: 1 piece
- Cream 30%: 4 tablespoons
- Spices for meat: to taste
- Salt: to taste
- Ground black pepper: to taste
- Ground nutmeg: to taste
2
Cut the chicken breast into thin strips, marinate in spices and lemon juice.
- Chicken breast: 2 pieces
- Spices for meat: to taste
- Lemon juice: 15 ml
3
Lay the strips of meat in a greased dish on the bottom and sides.
4
Sprinkle with grated cheese. Add the remaining mushrooms.
- Chicken breast: 2 pieces
- Pickled mushrooms: 1 jar
- Cheese: 150 g
5
Next is grated carrot on a coarse grater.
- Carrot: 3 pieces
6
Place the remaining pieces of meat on top in a spiral.
- Chicken breast: 2 pieces
7
Bake at 200 degrees for about 30 minutes. The pie will release a lot of juice after 30 minutes.
8
Pour the juice and sprinkle the joints of the meat pieces with cheese, place in the oven, and let the cheese melt and brown slightly.
- Cheese: 150 g
9
Let it sit in the mold for 10 minutes, then transfer to a plate.