Chicken Casserole with Broccoli, Mushrooms and Feta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 heads broccoli
- 500 g mushrooms, fresh
- 500 g chicken breast fillet (s)
- 150 g feta cheese
- 1 can coconut milk
- 150 ml cooking cream, 7%
- salt and pepper
- Curry powder
- Paprika powder
- Café de Paris (spice)
- cheese, grated
Print Recipe
Pin Recipe Instructions
- Clean and quarter the mushrooms. Remove the stalk from the broccoli heads. Peel the stalk, cut off the dry end, cut into small pieces and cook in a little broth for about 5 minutes, depending on the desired consistency. Pour into a colander and set aside.
- Clean the meat and cut it into small pieces. Fry briefly in a pan, season with salt, pepper, paprika powder and curry powder and pour into a greased casserole dish. Top with the broccoli and the cooked pieces of stalk. If you prefer the broccoli soft, you can cook it briefly with the stalk pieces.
- Fry the mushrooms in the pan and season with salt and pepper. Add coconut milk and cream and stir. Add the diced feta to the sauce and season with salt, pepper, curry powder and Café de Paris. Pour the sauce over the broccoli and sprinkle with gratin cheese.
- Baked in a preheated oven for about 20 minutes at 180 degrees. The time can vary depending on the size of the meat and how much it was seared beforehand.
- We ate it with no side dish. You can also go with pasta or rice.
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