Chicken breast curry casserole

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 1 m.-large zucchini
• 3 bell peppers, red, yellow, green
• 2 onions
• 1 large carrot(s)
• ½ head of broccoli
• 3 cauliflower florets
• 300 ml water, hot
• 1 cube of stock
• 1 pack of cream cheese
• 1 pineapple, fresh
• 1 tbsp curry
• Salt and pepper from the mill
• 1 tsp sweet paprika powder
• 150 g cheese, grated
• possibly cornstarch
• possibly water, cold to mix the starch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Wash the vegetables, remove the seeds, and cut into bite-sized pieces. Finely dice the onions. Peel the pineapple and also cut it into bite-sized pieces. Wash the chicken breast fillet and cut it into strips. Place everything in a baking dish and mix well. Preheat the oven to 200°C (top/bottom heat). Pour the hot water into a tall container and dissolve the stock cube. Add the cream cheese and all the spices, blend thoroughly with a hand blender, and pour over the meat and vegetable mixture. If you like, you can thicken the sauce, as it remains very runny; I didn’t. To do this, use 1-3 tablespoons of cornstarch and mix with water until smooth. Pour the sauce into a saucepan, bring to a boil, stir in the cornstarch, bring to a boil again briefly, and then pour everything into the dish. Sprinkle everything with cheese and bake in the oven for 40-50 minutes. Fresh bread or rice goes very well with it.