Crunchy Noodle – Chicken Casserole
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 point pasta (500 g)
- 1 cup sour cream
- 250 ml milk
- 2 tablespoon tomato paste
- 1 point vegetables, mixed (farmer vegetables, frozen)
- 1 bag cheese (casserole or gratin cheese your choice), grated
- 500 g chicken fillet (s)
Print Recipe
Pin Recipe Instructions
- Pre-cook the pasta in salted water for about 2-3 minutes, then pour it into a baking dish. Thaw the farmer`s vegetables and spread over them.
- Cut the meat into pieces of any size (I make them approx. 3 cm x 3 cm, so they are bite-sized) and fry them in a little hot oil (tip: if you like a spicy note, sauté them in chili oil!). Then place the meat on top of the vegetables in the tin and mix everything together.
- Mix the sour cream, milk and tomato paste together and pour over the pasta and vegetables. Finally, spread the cheese over it.
- Bake in the preheated oven at 180 ° C for about 30-45 minutes (depending on how the vegetables are thawed and the meat seared, etc.). Serve hot.
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