Potato, chicken and vegetable casserole

Ingredients for 3 servings:

• 400 g chicken fillet(s)
• 750 g mixed vegetables (broccoli, carrots, cauliflower), frozen
• 1 onion(s), finely chopped
• ¾ package of herbal cream cheese (spicy herbal balance)
• 1 tbsp, heaped tomato paste
• 200 ml vegetable stock
• 6 potatoes
• 200 g feta cheese, low-fat
• e.g. salt and pepper
• e.g. paprika paste
• e.g. chili flakes
• e.g. Spicy Chicken Seasoning

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

very healthy

Preheat oven to 180 degrees Celsius. Wash the potatoes with their skins on, slice them, and cook in a microwave-safe container (approx. 10 minutes at 600 W). Alternatively, boil the potatoes normally and slice them. Wash the chicken, cut them into small pieces, and fry them in oil until crispy. Season with salt, pepper, and paprika. Add the finely chopped onion. Deglaze everything with vegetable stock. Now add the frozen vegetables and cook for approx. 10-15 minutes. Add the cream cheese and tomato paste, and then season to taste with all the spices. Place the potato slices in a baking dish, top with the chicken and vegetable mixture, and then scatter the previously crumbled feta cheese over the top. Bake in the hot oven for 20 minutes, until the feta cheese has melted.