Chicken, Pumpkin and Tomato Casserole

by Editorial Staff

This bright, hearty dish will delight you with its pleasant taste. Vegetables and chicken compliment each other wonderfully. The chicken is baked between layers of pumpkin and tomatoes under egg and garlic sauce. Chicken meat and vegetables are soft, juicy, and flavorful. And a layer of cheese gives the dish a pleasant creamy flavor.

Cook: 1 hour 15 minutes


  • Chicken (breast and wings) – 500 g
  • Pumpkin – 300 g
  • Tomatoes – 300 g (3 pcs.)
  • Hard cheese – 70 g
  • Eggs – 2 pcs.
  • Garlic – 4 cloves
  • Salt – 1 teaspoon
  • Ground black pepper – 1 pinch (to taste)
  • Fresh parsley – 2 sprigs
  • Vegetable oil (for lubricating the mold) – 2 tbsp


  1. Prepare the food you need. I have chicken breast and wings, you can take breast, fillet, or wings separately. Peel and seed the pumpkin and rinse. Peel the garlic. Turn on the oven to heat up to 180 degrees. Cut the pumpkin into small cubes with a side of about 1 cm.
  2. A baking dish (I have a ceramic dish measuring 20×20 cm) grease with vegetable oil and put a little more than half of the chopped pumpkin on the bottom.
  3. Rinse the tomatoes and cut them into small cubes like the pumpkin. Place half the chopped tomatoes on top of the pumpkin. Rinse the parsley, shake and chop finely. Sprinkle vegetables with salt (0.25 teaspoon) and a quarter of chopped parsley (2-3 leaves).
  4. Rinse the chicken breast and wings. Cut the breast into small pieces (if desired, the meat can be removed from the bone), cut the wings along the phalanges.
  5. Place the chicken breast and wings on top of the vegetables. Salt the chicken evenly (0.5 teaspoon) and sprinkle with a quarter of chopped parsley (2-3 leaves). Top with the remaining pumpkin. Next are the remaining tomatoes. Season with salt (1 pinch).
  6. In a bowl, combine eggs, a pinch of salt, and ground pepper. Stir the eggs with a fork. Chop the garlic with a knife (or pass through a press). Add garlic to eggs and stir.
  7. Pour the garlic and egg mixture evenly over the ingredients in the dish, sprinkle with half of the remaining parsley, and place in an oven preheated to 180 degrees for 50-60 minutes. Bake the chicken until tender, based on your oven. If the vegetables start to burn, you can cover the mold with foil. Grate the cheese on a medium grater.
  8. Remove the dish from the oven 5-7 minutes before the end of cooking. Sprinkle the cheese over the casserole and return to the oven. When the cheese is melted, remove the mold from the oven. The casserole with chicken, pumpkin, and tomatoes is ready.
  9. Serve immediately, while hot, sprinkle with the remaining parsley.

Bon Appetit!

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