Chicken fillet and vegetable casserole with cheese
8 servings
90 minutes
Casserole with chicken fillet and vegetables under cheese is a cozy dish of Russian cuisine that embodies the traditions of home cooking. The combination of tender chicken meat with aromatic vegetables bound by creamy sauce and topped with melted cheese makes it not only nutritious but also exquisite. The origins of the casserole date back centuries when housewives sought to create a hearty and easy-to-make dish from available ingredients. This version is especially valued for its harmony of flavors: the softness of chicken and vegetables is complemented by the spiciness of cheese and fresh notes of dill. The dish is perfect for a family dinner and a light festive table, combining the coziness and warmth of home cooking.
1
Boil the fillet for 30 minutes.
- Chicken breast fillet: 300 g
2
Grate the cheese on a coarse grater.
- Cheese: 150 g
3
Peel the onion and chop it finely.
- Onion: 1 piece
4
Peel the carrot and chop it finely (you can grate it, but I always prefer to cut it into small cubes about 3 mm).
- Carrot: 1 g
5
Boil cauliflower, broccoli, and beans in the remaining broth (7 minutes).
- Cauliflower: 400 g
- Broccoli: 400 g
- Green beans: 400 g
6
Sauté the onion and carrot.
- Onion: 1 piece
- Carrot: 1 g
7
Chop the fillet in a blender or grind it through a meat grinder (or finely chop it).
- Chicken breast fillet: 300 g
8
Chop the boiled broccoli and cauliflower.
- Broccoli: 400 g
- Cauliflower: 400 g
9
Mix milk, eggs, and a third of grated cheese.
- Milk: 200 ml
- Chicken egg: 3 pieces
- Cheese: 150 g
10
Mix the vegetables, minced meat, dressing, dill, and black pepper.
- Broccoli: 400 g
- Cauliflower: 400 g
- Chicken breast fillet: 300 g
- Dill: to taste
- Ground black pepper: to taste
11
Grease the baking dish with vegetable oil.
- Vegetable oil: to taste
12
Place the mass in the mold and sprinkle with the remaining cheese on top.
- Cheese: 150 g
13
Bake in the oven for 40 minutes until golden brown.
