Noodles and Chicken Casserole
by Editorial Staff
Since childhood, I love noodles casserole. I remember that in kindergarten they often cooked it for us and it was a favorite dish. Now I cook noodles casserole for my children for joy but in my own way.
Ingredients
- Vermicelli (raw) – 400 g
- Chicken meat – 400 g
- Bulb onions – 1 pc.
- Fat cream – 150 ml
- Chicken eggs – 4 pcs.
- Cheese – 200 g
- Salt to taste
- Ground pepper – to taste
- Spices for chicken – 0.5 teaspoon
- Vegetable oil – 30 ml
Directions
- Boil water, salt, add vermicelli, and cook for 5 minutes over medium heat.
- Throw the vermicelli in a colander and let the water drain.
- Finely chop the chicken meat, lightly fry in a frying pan preheated with vegetable oil.
- Peel the onion, cut into small cubes, add to the chicken and fry together until golden brown. Season with salt, pepper, spices to taste.
- Put the eggs into a bowl and beat with a whisk or fork, add salt, cream, 100 g of cheese grated on a coarse grater, and spices to taste.
- Grease a form with high sides with vegetable oil.
- Put half of the vermicelli in a mold, put the whole chicken and onions on it, pour half of the egg mixture, put the second part of the vermicelli, pour over the rest of the eggs and cream.
- Grate the remaining cheese on a coarse grater, pour it generously into the future casserole.
- Send the form into an oven preheated to 180 degrees and bake for 20-30 minutes.
- Cool the finished noodle casserole with chicken and put on a dish, turning the dish upside down
Enjoy your meal!
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