Chicken Fillet Casserole with Young Potatoes, Tomatoes and Mushrooms

by Editorial Staff

Chicken fillet casserole with young potatoes, tomatoes and mushrooms is an incredibly appetizing and tasty dish that is very easy to prepare. Delicate chicken fillet, juicy vegetables, fragrant mushrooms under a brown cheese crust – everything in this dish is in its place.

Cook: 1 hour 15 mins

Servings: 4

Ingredients

  • Chicken fillet – 500 g
  • Potatoes – 1 pc.
  • Tomatoes – 2 pcs.
  • Bulb onions – 1 pc.
  • Champignons – 250 g
  • Hard cheese – 120 g
  • Sour cream (20% fat) – 150 g
  • Eggs – 2 pcs.
  • Soy sauce – 2 tbsp
  • Vegetable oil – 1 tbsp
  • Salt to taste
  • Ground black pepper – to taste

Directions

  1. We prepare products.
  2. Wash the chicken fillet and cut into small cubes.
  3. Put the fillet in a bowl, pour in the soy sauce. Salt and pepper. Stir, leave for 10-15 minutes.
  4. At this time, we prepare the rest of the ingredients. Peel the onion and cut into rings.
  5. Cut the tomatoes into circles.
  6. We wash the mushrooms and cut into circles only “caps”.
  7. Peel the potatoes and cut them into thin slices.
  8. We turn on the oven to heat up to 180 degrees. Grease a baking dish (18×27 cm) with vegetable oil. We spread the onion into the shape.
  9. Then lay out a layer of chicken fillet, lightly crush.
  10. We spread the tomato circles.
  11. Put potatoes on top of the tomatoes.
  12. We spread a layer of mushrooms.
  13. Rub the cheese on a coarse grater.
  14. We combine sour cream, cheese and eggs. Salt and pepper.
  15. Whisk lightly.
  16. Pour all the ingredients into a baking dish with the resulting mass. We send the form to the oven for 45 minutes at 180 degrees.
  17. Let the finished casserole cool slightly.
  18. Chicken fillet casserole with young potatoes, tomatoes and mushrooms is ready.

    Enjoy your meal

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