John Myers
Casserole: with Tender Meat, Potatoes and Vegetables …
The perfect casserole: with tender meat, potatoes and vegetables … recipe with a picture and simple step-by-step instructions.
- 4 size Potatoes with peel
- 450 g Frozen butter vegetables
- 3 piece Chicken breast fillets
- 500 ml Milk
- 2 packet Gratin for vegetables
- 1 tsp Herb butter
- 3 Discs Cooked Schiken
- 2 tbsp Cooking oil
- 150 g Grated cheese reduced fat
- Salt and pepper
- Some spice
- Boil the potatoes in their skins in plenty of salted water for about 20 minutes. Then drain, quench and let cool. Then cut into small cubes and set aside.
- Cut the chicken breast fillets into small pieces and fry them in a pan in the heated oil until crispy. Take out of the pan and set aside as well.
- Grease a Roman pot with butter and line the bottom with the cooked ham.
- Spread a layer of frozen vegetables on the cooked ham and a layer of diced potatoes on top of the vegetables. Put a layer of meat cubes on top and then start over. Frozen vegetables ….. potato cubes ….. meat cubes …..
- Finish the casserole with potato cubes.
For the casserole sauce …
- 6 …. mix the two packets of gratin casserole with the milk, stir well. Pour the sauce over the casserole and then sprinkle the grated cheese on top.
- Now put the well watered Roman pot WITH LID in the “cold” oven and cook at 200 degrees for about 60 minutes. Then carefully remove the lid so that the cheese turns nice and brown on top.
- A really delicious casserole that even my two grandsons love. And the two of them are very picky, believe me!
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