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.

Summary

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

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Instructions

1. Products for a mushroom casserole with potatoes and chicken.

   

2. Finely chop the onion and chicken. Wipe the mushrooms with a damp cloth and cut into slices. Cut the potatoes into cubes.
3. Heat vegetable oil in a frying pan and fry the onion until transparent. Add mushrooms and fry, stirring occasionally, for 7-10 minutes.
4. 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.
5. Beat eggs and sour cream. If the sour cream is thick, add milk. Season with salt and pepper.
6. Grate the cheese. Line small baking dishes with pita bread. Fill the forms with filling, sprinkle with cheese.
7. Drizzle with egg-sour cream sauce. Place the casserole dish in the oven, preheated to 200 degrees for 25-30 minutes.

   

8. Sprinkle the prepared mushroom casserole with parsley. When it has cooled slightly, remove the casseroles from the mold and onto a plate.
9. You can serve mushroom casserole with chicken broth.

   Enjoy your meal!