Asparagus and chicken casserole

Ingredients for 10 servings:

• 1,500 g asparagus, white
• 1,000 g chicken breast fillet(s)
• 330 ml sweet cream
• 300 ml Cremefine (7%)
• 400 g cheese (Gouda or Emmental or mixed), grated
• 300 g tomatoes
• 2 bell peppers, red, yellow or to taste
• 400 g processed cheese
• 1 large can of mushrooms, sliced
• n. B. Oil
• salt and pepper
• 1 m.-sized onion(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Asparagus with a twist

Peel the asparagus and cut into approximately 4 cm pieces. Cut the chicken breast fillets into fairly small pieces, season with salt and pepper, and fry in a pan. Cut the bell peppers into small pieces and fry lightly in the pan, then finely chop the onion and fry until translucent. Spread the seared meat evenly on the bottom of an ovenproof dish or roasting pan, add the raw peeled asparagus, add the bell peppers and onion, and spread them evenly. Drain the can of mushrooms and add them as well. Arrange the sliced ​​tomatoes on top. Season with salt and pepper. Heat the cream and Crème Fine in a saucepan and melt the processed cheese. Pour this mixture into the roasting pan over the remaining ingredients. Bake the dish for 30 minutes in a preheated oven at 180°C. After 30 minutes, sprinkle with the grated cheese and bake for another 30 minutes. Serve with baguette.