John Myers
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Chicken and Vegetable Casserole
The perfect chicken and vegetable casserole recipe with a picture and simple step-by-step instructions.
chicken breast
- 3 Chicken breasts
- 1 tablespoon Chili sauce
- 1 tablespoon Tomato ketchup
- Salt
- Pepper
vegetables
- 14 small Potatoes
- 14 small Eggplant fresh
- 14 small Zucchini
- 3 Tomatoes
- Salt
- Pepper
molding
- 200 ml Sour cream
- 2 Eggs
- 2 Grated cheese
- Salt
- Pepper
- Curry
chicken
- Wash the chicken breasts, pat dry and cut them horizontally into thin slices.
- Mix the chili sauce, tomato ketchup, salt and pepper on a plate and turn the chicken breasts in it.
- Heat some oil in a pan and fry the chicken pieces in it – remove and set aside.
vegetables
- Peel the potatoes, wash the aubergine, zucchini and tomatoes, cut in half and cut everything into thin slices.
- Now grease a baking dish and add the vegetables and meat alternately across … see photo.
molding
- Mix the eggs with the sour cream, the cheese and the spices.
- Pour the glaze over the casserole and put it in the 200c. Oven for about 30 minutes.
- I then tried first whether the potatoes are soft – wish you bon appetit; 🙂
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