Potato Casserole with Chicken and Sorrel
by Editorial Staff
A regular casserole of potatoes, chicken fillets, carrots, and onions can be made more original by adding sorrel. It will add a pleasant sourness to the dish. I love this delicate and aromatic casserole for its easy preparation and great taste.
Cook: 1 hour 25 minutes
Servings: 6
Ingredients
- Potatoes – 230 g (4 pcs.)
- Chicken fillet – 300 g
- Fresh sorrel – 150 g
- Hard cheese – 100 g
- Carrots – 140 g (2 pcs.)
- Onions – 130 g (1 pcs.)
- Garlic – 3 cloves
- Eggs – 2 pcs.
- Sour cream – 3 tbsp
- Fresh parsley – 5-6 branches
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for lubricating the mold) – 1-2 tbsp
Directions
- We prepare all the necessary ingredients. Cut the chicken fillet into small pieces. Peel the carrots, rinse and rub on a coarse grater. Peel the onions, rinse and cut into small cubes. Peel the garlic cloves and chop finely with a knife. Peel the potatoes, wash and rub on a coarse grater.
- Combine all prepared ingredients in a deep bowl. We drive in eggs. Add salt and ground black pepper. Add sour cream. We mix all the ingredients. We turn on the oven to heat up to 180 degrees.
- Grease the baking dish with vegetable oil. We spread the prepared foods and level the surface. Wash sorrel and parsley well, dry, and finely chop with a knife. Put the chopped greens on top of the chicken and vegetables in a not too thick layer and press lightly.
- Rub the hard cheese on a fine grater. After 20 minutes, remove the casserole from the oven, sprinkle it with grated cheese on top, and return to the oven for 25-30 minutes. We make sure that the cheese does not burn (it is possible that at the end of cooking the casserole will need to be covered with foil).
- We take out the rosy casserole from the oven. The chicken sorrel potato casserole is ready. Serve the casserole hot, if desired, garnish with herbs.
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