Potato, Chicken and Pepper Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 medium potato (s)
- salt and pepper
- Paprika powder, noble sweet
- 500 g chicken breast
- 1 medium onion (s)
- 1 large red pepper (s)
- 100 ml water
- 1 cup sour cream
- 200 g cheese (Emmentaler), rated
- 1 tablespoon chicken broth, grained
- 1 tablespoon breadcrumbs
- 200 g Emmentaler, rated
Print Recipe
Pin Recipe Instructions
- Peel, wash and slice the potatoes and cook in salted water for about 15 minutes. Cut the chicken breast into strips, fry lightly and season a little more generously with pepper, salt and paprika powder.
- Quarter the red pepper and cut into strips, cut the onion into rings and continue to fry both with the chicken strips until the meat and onions are lightly browned.
- Put the potatoes, fried chicken strips, peppers and onions in a baking dish. Scatter a lightly heaped tablespoon of granulated chicken stock over the top. Whisk 100 ml water with a beaker of sour cream and pour over the chicken, potato and bell pepper mixture.
- Scatter a heaping tablespoon of breadcrumbs on top and finally sprinkle with the grated Emmentaler. Bake in a preheated oven at 220 ° C until the cheese is golden brown.
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