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Chicken casserole with nachos

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Ingredients for 4 servings:

  • 400 g chicken breast fillet(s)
  • 2 bell peppers, red
  • 1 small can of corn kernels
  • 1 bottle of chili sauce, 250 ml
  • 1 cup of crème fraîche or crème légère
  • 100 g Gouda, grated
  • 100g nachos

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Chop the chicken breast fillets into small cubes and season with salt and pepper. Place in a baking dish. Dice the bell peppers and place them on top of the chicken breast fillets. Top with the drained corn, chili sauce, and crème fraîche. Spread with a tablespoon and top with the Gouda cheese. Finally, crumble the nachos and sprinkle them on top. Bake in the oven at 180°C with fan for about 45 minutes. Tip: If children are eating with you, replace half of the chili sauce with tomato ketchup for a less spicy finish. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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