Chicken and Vegetable Casserole with Cheddar Cheese
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Recipe Overview
Overview
This Chicken and Vegetable Casserole is a delightful dish that brings together tender chicken, hearty potatoes, and a medley of vegetables, all enveloped in a creamy filling. The preparation begins with dicing the potatoes and sautéing onions until they’re soft, which sets a flavorful base for the casserole. Adding garlic and carrots enhances the aroma and taste, making it a comforting meal for any occasion.
The mixture is then combined with eggs, cream, and flour, creating a rich batter that binds everything together. Pouring this over the sautéed chicken and vegetables before baking allows the flavors to meld beautifully. The final touch of cheddar cheese sprinkled on top creates a golden, bubbly crust that is simply irresistible.
This casserole is not only delicious but also versatile; you can easily swap in your favorite vegetables or even use leftover chicken. It’s a perfect dish for family gatherings or a cozy night in, providing warmth and satisfaction in every bite. Whether served with a side salad or on its own, this casserole is sure to become a favorite in your home.
Recipe Details
Steps & Tips
Crack four eggs into a bowl.
Lightly beat the eggs with a whisk.
Add half a teaspoon of salt, black pepper, and oregano.
Pour in half a cup of cream and half a cup of milk.
Add three tablespoons of flour and one teaspoon of baking powder.
Mix thoroughly with a whisk until smooth.
Take four potatoes and dice them into small cubes.
Pour olive oil into a frying pan.
Add the diced potatoes and fry them until golden.
Tip: Fry potatoes until golden on the outside but still raw inside for the best texture.
Sprinkle with half a teaspoon of salt and black pepper.
Remove from heat and transfer the potatoes to a large bowl.
Finally chop one onion.
Drizzle a little olive oil into a frying pan.
Add the onion to the pan and sauté until softened.
Add one grated carrot to the onions and stir it up.
Grate two garlic cloves on a mini grater.
Add the grated garlic to the onions.
Take one large chicken fillet and dice it finely.
Add the chicken to the pan and fry the whole mixture for a couple of minutes.
Finally chop four to five mushrooms.
Add the mushrooms to the mixture and stir it.
Finally chop one red bell pepper.
Add the bell pepper to the chicken and vegetable mixture and mix it well.
Finally chop one tomato.
Add the tomato to the pan and stir it thoroughly.
Sprinkle with half a teaspoon of salt, black pepper, and oregano.
Tip: Stir and fry everything for 5 to 7 minutes to ensure even cooking.
Remove from heat and transfer the chicken and vegetables to the bowl with the potatoes.
Lightly oil three round molds with a brush.
Spoon the vegetable, chicken, and filling mixture into each mold evenly.
Pour the eggs, flour, and cream mixture over everything.
Sprinkle 5 oz or 150 g of cheddar cheese generously over the tops of the molds.
Tip: Sprinkle cheese generously over the tops of the molds for a rich flavor.
Bake in a preheated oven at 360° F or about 180° C for 30 minutes.
Take the casseroles out of the oven and serve.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using a mix of vegetables adds color and nutrition to the casserole.
- •Baking the casserole allows the flavors to meld together beautifully.
- •Cheddar cheese adds a rich, creamy texture and flavor to the dish.
- •Dicing the potatoes ensures they cook evenly and quickly.
