Chicken and potato casserole

Ingredients for 2 servings:

• 1 cup of cream
• 1 cup sour cream
• 100 ml broth, instant
• 3 pinch(s) broth, instant
• 200 g potatoes
• 100 g chicken meat (e.g. chicken schnitzel)
• curry powder
• Paprika powder
• salt and pepper
• Herbs (8-herb blend, frozen)
• 50 g cheese (e.g. Emmental), grated
• 1 clove(s) garlic, finely chopped
• ½ onion(s), diced, more or less if desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

creamy casserole for non-calorie counters

Peel the potatoes, slice them (approx. 5 mm), place them in a baking dish, and sprinkle with a little stock powder. Heat a little oil in a pan and sauté the onions and garlic. When they’re nicely browned, deglaze with the stock and bring to a boil briefly. Stir in the cream and 1/2 cup of sour cream, simmer briefly, and add the curry and herbs (or other spices to taste). Then pour the sauce over the potatoes. Spread the other half of the sour cream in dollops over the potatoes. Wash the chicken, cut into strips, season with salt and pepper, and place on top of the potato mixture. Place the baking dish in the oven at 200°C (fan oven) for about 30 minutes. Top/bottom heat is also possible, but adjust the cooking time accordingly. When the meat looks brown or cooked through, remove the dish from the oven, sprinkle with cheese, and return it to the oven for another 20 minutes. Tip: To season the potatoes and the sauce, I like to use “Fried Potato Spice”, which already combines several spices (e.g. paprika powder, nutmeg).