Casserole with chicken

Any housewife is always concerned with the question of what to prepare a delicious and fresh for lunch or dinner from ordinary products, such a versatile dish can perfectly be a casserole with chicken. Rice , vegetable or potato casserole with chicken forcemeat, or slices of fillet will serve as a nutritious dish for both everyday and festive table.

Casserole with chicken and vegetables

Ingredients:

• chicken fillet - 400 g;
• flour - 2 tbsp. spoons;
• zucchini - 1 piece;
• cottage cheese - 200 g;
• garlic - 2 cloves;
• egg - 2 pieces;
• cream - 100 ml;
• cheese - 200 g;
• onion - 1 pc .;
• salt, pepper, oregano - to taste.

Preparation

So, before cooking the casserole with chicken, turn on the oven and warm it up to 180 degrees. Chicken fillet boil in slightly salted water, then cut into small pieces and leave to cool. In the meantime, we clean the onion, shred it with half rings and pass it on vegetable oil to a light golden color.

Next, we cut the vegetable marrow cleaned from the seeds, squeeze out the garlic and add everything to the onion, stew until soft. Eggs beat well with a pinch of salt to a lush foam, add to the resulting mixture of grated cheese on a large grater, flour, cottage cheese, cream and then spread the chicken fillet and vegetable roast. All the salt, pepper to taste and carefully mix the mass.

We spread the future casserole in a greased form, sprinkle oregano and the remains of grated cheese.

We put the casserole with the chicken fillet in a preheated oven and bake for 40 minutes until the cheese is melted on top and blanched.

Casserole with rice and chicken

Ingredients:

• rice - 0,5 items;
• chicken fillet - 500 g;
• vegetable oil - for frying;
• freshly frozen vegetables - 300 g;
• egg - 1 piece;
• salt, pepper - to taste.

Preparation

Freshly frozen vegetables lightly fry in vegetable oil for about 5 minutes. Rice boil in salted water, until half cooked, then drain the water and cool it.

Chicken fillet is scrolled through a meat grinder and mixed with the cooled rice. All the salt, pepper to taste, add the egg and mix well.

The form for baking is covered with paper and we begin to lay layers of our casserole: first minced with rice, then vegetables, again stuffing. All a little hand is taken, so that the layers are denser laid to each other, and put the form in a preheated to 150 degrees oven, about 30 to 40 minutes. After the time has elapsed, carefully take the rice casserole with chicken, transfer it to a plate, cut it into small pieces and serve it to the table.

Casserole with chicken and mushrooms

Ingredients:

• champignons - 300 g;
• potatoes - 300 g;
• chicken fillet - 500 g;
• olive oil - 3 tbsp. spoons;
• salt, pepper - to taste;
• broth - 0,5 items;
• cheese - 300 g;
• egg - 3 pieces;
• greens of dill - if desired.

Preparation

First of all, separately boiled potatoes and chicken fillets in salted water separately. The meat is cooled, cut into small strips, and then fried in a pan in vegetable oil. We wash under the running water greens and finely chop it. Mix together potatoes, chicken fillet and greens. Mushrooms cut into plates, fry in vegetable oil, and then pour a little broth, cream, salt and pepper to taste. The form for baking is lubricated with oil, we spread on it half of the potato with chicken, from above we lay a layer of mushrooms together with the sauce. We beat eggs with the remaining cream, salt, pepper, add seasoning and 200 grams of grated cheese on a large grater of hard varieties. In the baking dish, put the second half of the potatoes and fill them with the egg-cheese mixture. Sprinkle the casserole with the remaining cheese and send the dish in a preheated oven to 200 degrees for about 20 minutes. Casserole with chicken and potatoes is better to eat warm.

Enjoy your meal!