Chicken baked with potatoes and carrots is a popular combination. Add pumpkin and the familiar casserole will sparkle with new flavors. The vegetables are juicy, the chicken fillet is soft and tender. And everything is saturated with slightly sweet pumpkin notes. This hearty and incredibly tasty dish will perfectly diversify a family lunch or dinner.
We prepare the necessary products. We turn on the oven, let it heat up to 200 degrees. We wash the chicken fillet, dry it, and cut it into small pieces.
Place the chicken in a baking dish. I have a form made of fireproof glass (bottom with a diameter of 18 cm, height 8 cm). Add 1 tablespoon. a spoonful of vegetable oil, ground pepper, salt to taste and mix.
Peel the onion, rinse and cut into thin half-rings. We spread the onion on the chicken fillet. Peel the carrots, rinse and cut into thin strips. Place the carrots on top of the onions. Peel the potatoes, rinse and cut into short strips. Spread the potatoes evenly on a layer of carrots, salt to taste. Peel the pumpkin and the loose part with seeds (if necessary), rinse and cut into short strips. We spread the pumpkin with the top layer in the form.
Preparing the fill. To do this, combine the sour cream with the remaining vegetable oil. Fill the chicken fillet with vegetables in the form of sour cream filling.
Cover the mold tightly with foil and send it to an oven preheated to 200 degrees for 40-50 minutes. Grate the cheese on a medium grater. After the time has elapsed, check the readiness of the potatoes with a wooden skewer or knife. If the potatoes are ready, remove the foil. Sprinkle cheese on the casserole and return the mold without foil to the oven for 10 minutes, until the cheese melts.
The casserole with chicken, potatoes, pumpkin, and carrots is ready. Let the dish cool slightly and sprinkle with chopped herbs. We layout the casserole on the plates and serve.
Ingredients
Print Recipe
Pin Recipe