Rumfort casserole with chicory, chicken breast and mushrooms

Ingredients for 3 servings:

• 6 m.-large chicory
• tbsp butter
• 16 slice(s) chicken breast – sliced ​​(1 pack)
• 400 g mushrooms
• 1 tbsp mixed Italian herbs
• 1 pack of spread (Yella)
• 1 pack of spread (brunch with yogurt)
• some milk, low-fat
• some sauce thickener
• 3 tbsp Parmesan, grated
• 1 tbsp vegetable broth, instant

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

The listed ingredients were lying around in the fridge and needed to be used up……. Clean the chicory, halve it, and remove the bitter parts, then braise it in a pan with about 2 tablespoons of butter until soft. Spread it on the bottom of a lightly greased casserole dish. Place the chicken fillet slices on top. Clean the mushrooms, chop them slightly, and also braise them in butter with the herbs, then add them to the dish. Bring both spreads to a boil with a good splash of milk and the vegetable stock powder (my homemade one doesn’t contain salt, so I had to add more) and thicken it a little to taste. Pour this sauce over the mushrooms and sprinkle with Parmesan cheese. My casserole was baked in the oven at 200°C (400°F) for 25 minutes.