Asparagus and Chicken Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- g 1,500 asparaus, white
- g 1,000 chicken breast fillet (s)
- 330 ml sweet cream
- 300 ml Cremefine (7%)
- 400 g cheese (Gouda or Emmentaler or mixed), rated
- 300 g tomato (s)
- 2 bell peppers, red, yellow or to taste
- 400 g processed cheese
- 1 large can (s) mushrooms, sliced
- oil
- salt and pepper
- 1 medium onion (s)
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and cut into 4 cm pieces. Cut the chicken breast fillets into not too small pieces, season with salt and pepper and fry in a pan. Cut the peppers into small pieces and fry them lightly in the pan, then chop the onions and fry them until translucent.
- Distribute the seared meat evenly on the base in an ovenproof dish or roaster, pour the raw peeled asparagus over it and also add the peppers and onions and distribute evenly.
- Now drain the can of mushrooms and add them as well. Slice the tomatoes and spread on top. Salt and pepper the whole thing.
- Heat the cream and Cremefine in a saucepan and melt the processed cheese in it. Pour this over the remaining ingredients in the roaster.
- Bake the whole thing in a preheated oven at 180 ° C for 30 minutes. After 30 minutes pour the grated cheese over it and bake for another 30 minutes. Serve the whole thing with a baguette.
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