Chicken Breast Casserole with Spinach
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g chicken breast fillet (s) (thinly sliced)
- 600 g spinach leaves, frozen
- 1 ½ pack hollandaise sauce (finished product)
- 200 g cheese, rated e.. Gouda
- salt and pepper
- a lot paprika powder, noble sweet
- olive oil
- 4 cloves garlic
- 2 onions)
- nutmeg
Print Recipe
Pin Recipe Instructions
- Thaw the spinach. Grease a baking dish with olive oil. Cut the meat into 3 parts each, add the spices (a lot of sweet paprika !!!) and place in the mold. Squeeze out the thawed spinach and fry in olive oil with onions and garlic and season with nutmeg. Spread the spinach mixture over the meat.
- Heat the hollandaise sauce slightly in a separate saucepan (or briefly in the microwave) and pour over the spinach. On top then the rasped cheese (amount as desired - some like it very cheesy, others less.
- Then put in the oven for about 30 minutes at 175 degrees circulating air or 200 degrees top / bottom heat.
- Serve with rice.
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