Low-carb chicken casserole with mushrooms and broccoli

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 250 g mushrooms
• 350 g broccoli
• 1 onion(s)
• 1 clove(s) garlic
• 200 g crème fraîche
• salt and pepper
• 100 g Emmental cheese, grated
• olive oil
• 1 tomato(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the broccoli into small florets. Fry the broccoli in a pan and after a few minutes add a little water. Put the lid on and let it simmer until it’s not quite as hard. Season lightly with salt and pepper. Place the broccoli in a casserole dish. Finely chop the onion. Sauté the onion and crushed garlic in the same pan with a little olive oil. Finely chop the chicken breast fillet and add it to the pan with the onions. Fry for a few minutes. Slice the mushrooms and add them to the pan. Once the ingredients are nicely browned, season with salt and pepper. Stir in the crème fraîche and simmer briefly. Add everything to the casserole dish with the broccoli. Finely chop the tomato and add it. Sprinkle with the cheese and bake in the oven at 180°C in the upper third of the oven for about 10 minutes.