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)

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.