Mushroom Casserole in Pita Bread
by Editorial Staff
Champignon casserole with chicken and potatoes in pita baskets. I cooked the casserole for chicken broth, but this dish is tasty in itself, like a small open pie.
Ingredients
- Small round thin pita bread
- Champignons – 300 g
- Boiled chicken meat – 150 g
- Boiled potatoes – 150 g
- Onions – 120 g
- Eggs – 2 pcs.
- Sour cream – 4 tbsp
- Milk – 50 ml
- Vegetable oil – 2 tbsp
- Hard cheese – 50 g
- Salt
- Ground black pepper
- Parsley and dill – half a bunch
Directions
- Products for a mushroom casserole with potatoes and chicken.
- Finely chop the onion and chicken. Wipe the mushrooms with a damp cloth and cut into slices. Cut the potatoes into cubes.
- Heat vegetable oil in a frying pan and fry the onion until transparent. Add mushrooms and fry, stirring occasionally, for 7-10 minutes.
- Add chicken and potatoes. Season with salt and pepper. Fry over medium heat for 7-10 minutes. Add chopped herbs, stir and remove from heat.
- Beat eggs and sour cream. If the sour cream is thick, add milk. Season with salt and pepper.
- Grate the cheese. Line small baking dishes with pita bread. Fill the forms with filling, sprinkle with cheese.
- Drizzle with egg-sour cream sauce. Place the casserole dish in the oven, preheated to 200 degrees for 25-30 minutes.
- Sprinkle the prepared mushroom casserole with parsley. When it has cooled slightly, remove the casseroles from the mold and onto a plate.
- You can serve mushroom casserole with chicken broth.
Enjoy your meal!
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