Casserole with chicken and broccoli, potatoes and bacon

Ingredients for 2 servings:

• 300 g chicken
• 150 g streaky bacon (thick slices or diced)
• 2 handfuls of broccoli, fresh
• salt water
• 6 m.-sized potatoes, waxy
• 300 ml cream
• 200 g processed cheese
• 50 g almonds, chopped
• 1 garlic clove(s)
• Pepper from the mill
• vegetable broth
• some cornstarch or sauce thickener
• n. B. cheese (e.g. Gouda)

Instructions

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

Preheat the oven to 210°C (fan oven). Wash and cut the broccoli into small florets. Cook in a pot of salted water until al dente (not soft). Peel the potatoes and cut them into small cubes. Cook in a pot of salted water. Dice the bacon if desired and cut the chicken into bite-sized pieces. Peel the garlic and lightly brown the almonds in a dry pan. Set these aside. Fry the bacon in a dry pan. After about 5 minutes, add the chicken. Continue frying for about 10 minutes. Press the garlic into the pan and sauté briefly. Season with pepper and remove the pan from the heat. Bring the cream to a boil in a saucepan and add the processed cheese. Bring to a boil while stirring. Season with vegetable stock and pepper. The sauce can be seasoned a little more. If the consistency is too runny, thicken with cornstarch or a sauce thickener. Place the broccoli, potatoes, meat, and bacon in a casserole dish. Pour the sauce over the top. Grate the cheese first, then scatter the almonds on top. Bake in the oven for about 5-10 minutes.