Potato pancake casserole

Ingredients for 4 servings:

• 500 g chicken breast fillet(s) or turkey breast meat
• 3 tbsp vegetable fat, liquid
• 1 pinch(s) seasoning mix (roast chicken seasoning salt)
• 200 ml cream
• possibly milk
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 2 cups sour cream
• much Fondor
• 1 egg(s)
• 1 pack of dough (rösti or potato pancake dough)
• 1 bag of cheese (gratin cheese)
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

Hearty, but unfortunately not low-calorie, delicious casserole

Brown the meat with the roast chicken seasoning salt in the vegetable fat and place in a casserole dish. Season the cream with Fondor and pour over the meat (top up with a little milk if necessary). Let it sit until the next day. Finely slice the bell peppers and place them in the dish over the meat. Place the rösti or potato pancake batter in a bowl and mix thoroughly with the sour cream and egg, then season with salt, pepper, and Fondor. Transfer the batter to the dish and bake in the oven at 200°C for 30 minutes (convection oven, preheated). Sprinkle with cheese and bake for another 30 minutes at 150°C. Tastes best reheated the next day, so feel free to make a larger portion.