Mushroom – Zucchini – Casserole with Chicken Breast

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 400 g mushrooms
  • 400 g zucchini
  • 2 egg yolks
  • 100 ml milk
  • 200 g cream cheese
  • 400 g chicken breast
  • 1 tablespoon rapeseed oil
  • a bit salt
  • some pepper, freshly ground
  • some paprika powder
  • some nutmeg, grated
  • 250 g mozzarella
  • Herbs, chopped
Mushroom – Zucchini – Casserole with Chicken Breast
Mushroom – Zucchini – Casserole with Chicken Breast
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Instructions

  1. Clean the mushrooms and cut them in slices. Wash the zucchini and also cut into slices. Mix the egg yolk, milk and cream cheese together, season with salt, pepper, paprika powder and nutmeg. Pour some of the milk mixture into a baking dish so that the bottom is just covered. Layer the mushrooms and zucchini alternately in the baking dish, always pouring a little milk mixture over them. Finally pour the rest of the milk mixture over the vegetables.
  2. Wash the chicken breast, pat dry and cut into strips. Season with salt, pepper and paprika. Fry in hot rapeseed oil, then place on top of the vegetables in the baking dish. Cut the mozzarella into slices and cover the casserole with it.
  3. Bake in the preheated oven at 200 ° top and bottom heat for approx. 20 minutes. The cooking time is extended by approx. 10 minutes if the oven has not been preheated. Finally, sprinkle the chopped herbs on the casserole.

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