Chicken and Vegetable Casserole

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Delicious chicken and vegetable casserole dish served warm

Chicken and Vegetable Casserole is a comforting and hearty dish that combines tender chicken, an array of colorful vegetables, and a creamy sauce, all topped with melted mozzarella cheese. Perfect for family dinners or meal prep, this casserole is easy to make and packed with flavor, making it a delightful choice for any occasion. Read on to discover the ingredients and directions to whip up this delicious meal.

Ingredients

  • 3 chicken eggs
  • Salt, to taste
  • A mixture of various dried ground peppers, to taste
  • Dried ground oregano, to taste
  • 100 ml cream
  • 2 chicken fillets
  • Ground black pepper, to taste
  • Dried ground sweet paprika, to taste
  • Some vegetable oil, for frying
  • 1 leek, chopped
  • 3 potatoes, peeled and diced
  • 1 carrot, peeled and grated
  • 200 g broccoli, chopped
  • 100 g cherry tomatoes, halved
  • 150 g hard mozzarella cheese, shredded

Directions

  1. Prepare the Chicken Mixture: Crack the eggs into a bowl, whisk them lightly, and season with salt, ground peppers, and oregano. Pour in the cream and whisk again until smooth and creamy. Season the chicken fillets with salt, black pepper, and sweet paprika. Heat some vegetable oil in a pan over medium heat and cook the chicken for about 5 to 7 minutes on each side until golden brown and cooked through. Slice the chicken into strips or bite-sized pieces and set aside.

  2. Prepare the Vegetables: In the same pan, add more oil and sauté the chopped leek for 3 to 4 minutes until softened. Add the diced potatoes and season with salt and oregano. Cook for 5 minutes, stirring occasionally, until the potatoes begin to soften. Grate the carrot and set aside. Boil the broccoli for about 5 minutes until just tender, then drain well. Halve the cherry tomatoes for the topping.

  3. Assemble the Dish: Preheat the oven to 180 degrees C. In a greased baking dish, combine the cooked chicken, leek, potatoes, grated carrot, and broccoli. Pour the egg and cream mixture evenly over the ingredients, making sure everything is coated. Sprinkle the shredded mozzarella cheese on top.

  4. Bake the Dish: Bake in the preheated oven for 25 minutes. After that, add the halved cherry tomatoes on top and bake for another 15 minutes until the cheese is melted, bubbly, and golden brown.

  5. Serve and Enjoy: Let the casserole rest for a few minutes before serving. The creamy sauce will thicken slightly as it cools, giving you the perfect sliceable texture.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Nutrition Info: Approx. 350 calories per serving

How to Serve

Serve the Chicken and Vegetable Casserole warm, allowing the cheese to stretch beautifully as you cut into it. This dish pairs well with a simple side salad or crusty bread to soak up the creamy sauce. For a fresh twist, add a sprinkle of fresh herbs, like parsley or basil, on top before serving.

FAQs

Can I use different vegetables in this casserole?
Absolutely! Feel free to substitute any of your favorite vegetables, such as bell peppers, spinach, or zucchini, depending on what you have on hand.

Can I prepare this casserole in advance?
Yes! You can assemble the casserole ahead of time and store it in the fridge before baking. Just add a few extra minutes to the baking time if cooking straight from the fridge.

Is this dish suitable for freezing?
Yes, the Chicken and Vegetable Casserole freezes well. Just make sure to let it cool completely before wrapping it tightly and placing it in the freezer. When ready to eat, thaw it overnight in the fridge and bake as instructed.