Potato, chicken and pepper casserole

Ingredients for 4 servings:

• 6 m.-sized potatoes
• salt and pepper
• Paprika powder, sweet
• 500 g chicken breast
• 1 m.-sized onion(s)
• 1 large red bell pepper(s)
• 100 ml water
• 1 cup sour cream
• 1 tbsp chicken broth, granulated
• 1 tbsp breadcrumbs
• 200 g Emmental cheese, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

quick and tasty

Peel and wash the potatoes, slice them, and boil them in salted water for about 15 minutes. Cut the chicken breast into strips, fry them lightly, and season generously with pepper, salt, and paprika. Quarter the red bell pepper and slice them into strips, slice the onion into rings, and continue to fry both together with the chicken strips until the meat and onions are lightly browned. Place the potatoes, fried chicken strips, bell peppers, and onions in a baking dish. Sprinkle a slightly heaped tablespoon of granulated chicken stock over them. Whisk 100 ml of water with a cup of sour cream and pour over the chicken, potato, and bell pepper mixture. Sprinkle with a heaped tablespoon of breadcrumbs and finally sprinkle with the grated Emmental cheese. Bake in a preheated oven at 220 °C until the cheese is golden brown.