John Myers
Ingredients for 8 servings:
- 500 g pasta
- 2 ½ kg potatoes
- 500 g chicken breast fillet(s)
- e.g. butter or herb butter
- n. B. Clarified butter for frying
- 1 kg broccoli, frozen
- 300 g bacon cubes, lean
- 200 ml cream
- 400 g cheese, grated or alternatively 3 packages of sliced cheese
- 6 cubes of gravy or cream sauce
- some butter for the mold
- some salt and pepper
- some paprika powder, hot
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes
with chicken breast fillet
The day before, cook the pasta in salted water according to the package instructions. Peel and dice the potatoes, and cook them in salted water. Blanch the broccoli in salted water, let it cool, and cut into small florets. Dice the chicken breast. Fry it in a pan in hot butter or herb butter and season with salt, pepper, and a little hot paprika. On the day of preparation, toss the broccoli florets in a pan with butter, salt, and pepper. Fry the bacon in clarified butter or herb butter, if using. Make a sauce from the gravy cubes or cream sauce with the cream according to the package instructions and season with salt and pepper. Add the bacon and chicken breast pieces to the sauce. Toss the potato pieces in the bacon pan. Grease a baking dish and mix all the ingredients together in a large bowl. Season with salt, pepper, and a little hot paprika. Transfer everything to the baking dish and sprinkle/top with grated cheese or sliced cheese. Bake in a preheated oven at 160°C for about 20 minutes on the middle rack.
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