Macaroni casserole with chicken
4 servings
50 minutes
Pasta casserole with chicken is a simple yet exquisite dish of European cuisine that combines the tenderness of chicken fillet with the rich texture of vermicelli. This recipe may trace back to traditional home casseroles when hostesses aimed to create a hearty and appetizing dish from available ingredients. The casserole has a soft, creamy flavor due to the addition of sour cream and egg yolk, while fine semolina makes the meat filling lighter. It is served as a standalone dish, perfect for family dinners. After baking, it acquires a light golden crust, and its layered structure delights the eye. The cooled casserole can be easily sliced into portions, turning the meal into a cozy moment of enjoyment.
1
Noodles and chicken fillet should be boiled in slightly salted water until fully cooked, then cooled.
- Vermicelli: 100 g
- Chicken breast fillet: 50 g
- Salt: to taste
2
Mix the yolk and 1.5 teaspoons of sour cream into the vermicelli, chop the chicken fillet with a blender or grind it through a meat grinder, and mix with 1.5 teaspoons of sour cream and semolina.
- Egg yolk: 1 piece
- Sour cream: 3 teaspoons
- Chicken breast fillet: 50 g
- Sour cream: 3 teaspoons
- Semolina: 1 teaspoon
3
In a buttered baking dish, layer half of the vermicelli, then add a layer of chicken mince, and top with the remaining pasta.
- Vermicelli: 100 g
- Chicken breast fillet: 50 g
- Vermicelli: 100 g
4
Preheat the oven to 200 degrees – bake for 15 minutes.
5
Cool the prepared dish to room temperature and cut into portioned pieces.
