If you have small amounts of vegetables in your fridge and you don't know where to apply them, make a chicken casserole. It does not require a lot of time and effort, but it turns out to be very tasty and satisfying.
It is necessary
-
- 300 g chicken fillet;
- 300 g eggplant;
- 300 g bell pepper;
- 150 g onions;
- 100 g carrots;
- 500 g potatoes;
- 2 tbsp. l. butter;
- 50 ml of milk;
- 100 g of cheese;
- pepper;
- salt.
Instructions
Step 1
Wash and peel the potatoes thoroughly. Without chopping, put in a saucepan, cover with cold water and boil until tender over medium heat. Do not add salt to the water.
Step 2
Prepare the eggplant. After washing and carefully cutting off the skin from them, cut into small cubes. To remove the bitterness, sprinkle them with salt and let sit for 30-40 minutes. A dark, bitter juice will come out of the eggplant. After that, discard them in a colander and rinse with cold running water.
Step 3
Peel the onions and chop finely. Grate the carrots on a medium grater. Remove the bell peppers from the seeds and cut into thin strips.
Step 4
Wash the chicken fillet, blot with a clean paper towel and cut into small cubes. Pour a small amount of vegetable oil into a frying pan and fry the onion until golden brown. Pour carrots into the onion and fry a little more.
Step 5
Next, add the chicken fillet to the pan, salt and pepper, stir and keep on fire for 5-7 minutes.
Step 6
As soon as the potatoes are cooked, drain the water from them, heat them, add butter and a little warmed milk. Season with salt and stir.
Step 7
In a baking dish about 15 by 20 centimeters in size, evenly place the meat and vegetables, spread the potatoes on top in an even layer, which are sprinkled with finely grated cheese.
Step 8
Place the dish in an oven preheated to 180-200 degrees and bake for 20-30 minutes.
Step 9
Sprinkle the finished dish with fresh herbs and serve hot with garlic sauce, mayonnaise or sour cream.
