Potato – Asparagus – Chicken – Casserole

Ingredients for 3 servings:

• 500 g chicken breast
• 1 kg asparagus
• 10 potatoes
• 50 ml whipped cream
• oregano
• Thyme
• butter
• salt and pepper
• Paprika powder
• Soy sauce, Japanese (Teriyaki)
• 1 pack of cheese, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the meat into bite-sized pieces and marinate in teriyaki sauce for about 20 minutes (or longer). Peel the potatoes, cut them into thin slices, and boil them in salted water for 10 minutes. Peel the asparagus, cut them into pieces about 5 cm in size, and boil them in salted water for 10 minutes until al dente. Place the meat and marinade in a dry pan and cook over medium heat for about 5 minutes. Grease a baking dish with butter and place a layer of potatoes. Add a layer of asparagus and half of the chicken on top. Sprinkle half of the cheese over the potatoes and season with pepper and paprika. Layer again in the same way. Sprinkle more cheese on top, then season, pour the cream evenly over the cheese, and finally add knobs of butter to the casserole. Bake at 185°C (fan oven) for about 10 minutes, or until the cheese is nicely browned.