Vegetable Chicken Casserole

Summary

Prep Time	30 mins
Cook Time	40 mins
Total Time	1 hr 10 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

300 g chicken breast fillet (s), possibly more or less
some oil for frying

For the vegetables:

2 large potatoes, peeled and thinly sliced
300 g carrot (s), cleaned, sliced
2 small kohlrabi, young, cut into sticks
100 g peas, fresh or frozen
Salt water

For the sauce:

1 medium onion (s), finely diced
20 g butter
30 grams flour
300 ml liquid (vegetable boiling water or vegetable stock)
N / A parsley, chopped
50 g cream cheese can also be omitted
Fat for the shape
Parmesan or other cheese, grated for sprinkling
salt and pepper

Instructions

Fry the prepared chicken fillets in a little oil for about 5 minutes on each side. Take out of the pan and let rest.
Simmer potatoes, carrots and kohlrabi in lightly salted water for about 5 minutes, lift out and pour into a greased baking dish, spread the peas on top. Save the cooking water for the sauce. Cut the chicken fillet into slices and spread over the vegetables.
For the sauce, sweat the onion cubes in the butter, do not brown. Dust with the flour, sweat briefly and pour 300 ml of cooking liquid (add water or milk to the required amount if necessary), season well with salt and pepper and add chopped parsley if desired. If you like, you can stir in some cream cheese.
Pour the sauce over the casserole, sprinkle with grated cheese or some Parmesan if you like and place in the oven at 180 ° C (top / bottom heat 200 ° C) for approx. 30 - 40 minutes until the vegetables are cooked.
The cooking time depends somewhat on the size of the vegetable pieces and on whether you are using very young vegetables.

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