Chicken fillet casserole with vegetables and beans
4 servings
70 minutes
Casserole with chicken fillet, vegetables, and beans is a tender and nutritious dish of Russian cuisine, harmoniously combining the juiciness of chicken meat, the tenderness of cauliflower, and the freshness of green beans. Historically, casseroles emerged as a way to prepare hearty dishes from available ingredients by baking them to achieve an ideal flavor combination. Here, a creamy sauce with eggs and cheese adds special softness and richness to the taste, while dill adds a light spiciness. This versatile dish is suitable for both family dinners and festive tables, offering rich flavor and a balanced combination of proteins and vegetables. It can be served with a light sour cream sauce or fresh vegetables to enhance the texture and aroma of the dish.
1
Boil the chicken breast in salted water until cooked (about 30 minutes), then separate the meat.
- Chicken breast fillet: 500 g
2
Boil the cabbage and beans in the remaining broth for about 7 minutes.
- Frozen cauliflower: 400 g
- Frozen green beans: 400 g
3
Sauté onion and grated carrot in 1 teaspoon of oil.
- Onion: 1 piece
- Carrot: 1 piece
- Vegetable oil: 2 teaspoons
4
Chop the fillet in a blender or grind it through a meat grinder.
- Chicken breast fillet: 500 g
5
Chop the boiled vegetables as well.
- Frozen cauliflower: 400 g
- Frozen green beans: 400 g
6
Mix cream, eggs, grated cheese, and salt to taste.
- Single cream 10% fat: 200 ml
- Hard cheese: 150 g
- Chicken egg: 3 pieces
7
Mix all the ingredients (vegetables, minced meat, dressing, and chopped dill).
- Dill: 1 bunch
8
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
