Usuba
Chicken and Vegetable Casserole
Juicy chicken fillet casserole with zucchini and tomatoes, topped with a milk and egg mixture. The dish is baked in the oven and is perfect for a family lunch.
- Total
- 40 min
- Standard serving
- 294.9 g
Ingredients
Total 9
Instructions
- 1
Step 1
Grind the chicken fillet into minced meat using a blender or meat grinder, or cut it into pieces and pound it. Add salt and spices to taste.
- 2
Step 2
Grease the baking dish with olive oil if it is not non-stick. Spread the ground chicken in an even layer on the bottom.
- 3
Step 3
Peel the zucchini and cut it into thin half-rings. Place it over the chicken. Cut the tomatoes into thin half-rings as well and arrange them on top.
- 4
Step 4
Mix milk, egg, finely chopped garlic and herbs. Pour this mixture over the vegetables and chicken. Cover the baking dish with foil.
- 5
Step 5
Place the casserole in the oven for 25–30 minutes at a temperature of 180–200 degrees.
- 6
Step 6
A few minutes before it's ready, remove the foil and sprinkle the casserole with grated cheese. Cook until golden brown.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
