Chicken casserole. Chicken fillet casserole - general cooking principles. photo recipe for chicken casserole in the oven

It would seem that preparing a delicious dish from the most available ingredients in the shortest possible time is unrealistic. But that's not true.

Casseroles - this is the simplest solution to interesting, always original and unrealistic delicious lunches and dinners.

Casseroles with chicken fillet, its main advantage is that chicken is a product that can be combined with absolutely any ingredient, be it vegetables, cereals, pasta, cheeses, seafood, spices, mushrooms, herbs and even other types of meat.

Chicken casserole - general cooking principles

The beauty of chicken casseroles is that they can be both very filling and low in calories. It all depends on what kind of diet you follow.

In any case, the chicken meat is first either boiled or fried, only then placed in a baking dish and combined with other casserole ingredients.

For hearty dishes, choose dense foods: pasta, potatoes, mushrooms. Use cream, mayonnaise, and cheeses for filling. For a lighter version, vegetables such as zucchini, carrots, and tomatoes are ideal; you can also use buckwheat. For filling, take milk and broths.

Recipe 1: Casserole with chicken, potatoes and cheese

Ingredients:

A kilogram of potatoes;

650 grams of chicken fillet;

220 ml cream;

160 ml milk;

100-120 grams of cheese;

Four eggs;

Two cloves of garlic;

Bulb;

bell pepper;

30 ml vegetable oil.

Cooking method:

1. Peel all vegetables: onions, potatoes, Bell pepper and garlic.

2. Rinse the chicken fillet, dry it and cut it into strips across the grain, pepper and salt. Fry in heated oil until lightly browned.

3. Cut the onion into quarter rings, place it with the meat, and add chopped garlic here. Fry, stirring, for 5 minutes until the vegetables soften.

4. Cut the sweet pepper into thin half rings, place it with the chicken, and fry everything together for another 3-4 minutes.

5. Cut the potatoes into fairly large slices and boil them until half cooked in lightly salted water.

6. Preheat the oven to 180 degrees. Grease a mold with high sides with oil.

7. Lay out the boiled potatoes in neat layers, add a little salt to taste, and place a mixture of chicken and vegetables on top of them.

8. Beat eggs with a mixture of cream and milk, salt and spices, herbs as desired.

9. Fill egg-cream mixture prepared ingredients.

10. Bake the dish for 30-35 minutes.

Recipe 2: Casserole with chicken fillet and bacon in tomato sauce

Ingredients:

500 grams of chicken fillet;

200 grams Mozzarella;

300 ml cream;

250 grams of low-fat bacon;

Basil leaves;

10 dried tomatoes;

Salt, black pepper.

Cooking method:

1. Wash and dry the fillet, make a longitudinal cut in each piece. Rub with salt and pepper.

2. Grate the cheese on a fine grater and chop the basil. Mix.

3. Fill the chicken with grated cheese and herbs.

4. Cut the bacon into thin longitudinal strips.

5. Line two strips so that each piece of prepared chicken fillet can be wrapped in them.

6. Place the rolls in a greased pan.

7. Place dried tomatoes in a blender bowl and chop. Pour in cream, pepper, salt, mix thoroughly.

8. Pour in the chicken fillet creamy tomato sauce.

9. Cook the casserole in an oven preheated to 190 degrees for 40 minutes.

Recipe 3: Casserole with chicken, mushrooms and shrimp

Ingredients:

400 grams of chicken;

300 grams of mushrooms;

250 grams of shrimp;

Bulb;

150-200 grams of cheese;

Butter;

Mayonnaise, salt, spices.

Cooking method:

1. Cut the onion into small cubes, rinse the mushrooms and chop them into cubes.

2. First fry the onion in hot butter, then add the mushrooms and a little salt. Stirring, evaporate until all the liquid is gone.

3. If the shrimp are not peeled, peel them.

4. Wash the chicken, place it in a pan with water and boil until cooked. Cool and chop finely.

5. Finely grate the cheese.

6. Mix the chicken with fried mushrooms and half the cheese. Place on a greased baking sheet.

7. Place shrimp on top in a chaotic manner and sprinkle with remaining cheese.

8. Bake at 180 degrees for 15 minutes.

Recipe 4: Casserole with chicken fillet and buckwheat

Ingredients:

400 grams of chicken breast;

250 grams of buckwheat;

100 grams of parmesan;

Two eggs;

Bulb;

100 grams of sour cream;

Salt pepper;

Vegetable oil.

Cooking method:

1. We sort out the buckwheat, rinse it and boil it like regular crumbly porridge, adding a little salt, until tender.

2. Boil the breast, separate the fillet, cut it into small cubes.

3. Peel the onion and cut into quarter rings, squeeze lightly with your hands to soften it.

4. Place the onion in a frying pan in heated oil, fry for two minutes, add the chicken, stirring, fry for another couple of minutes.

5. Pour in half the sour cream, salt, sprinkle with spices. Cook on low heat for about 5 minutes.

6. Grate the cheese on the finest grater, beat it together with the egg and the rest of the sour cream.

7. Place all the prepared products in a greased pan in layers: half of the buckwheat porridge, a third of the cheese, chicken fillet, a third of the cheese, buckwheat, egg filling and the remaining cheese.

8. Bake for 40 minutes, setting temperature regime 180 degrees.

Recipe 5: Casserole with chicken fillet, cottage cheese and zucchini

Ingredients:

300 grams of chicken;

200 grams of cottage cheese;

One zucchini per 250 grams;

Two eggs;

50 grams of butter;

30 grams of flour;

1/2 tsp. soda;

Salt, thyme.

Cooking method:

1. Boil the chicken, cut it small pieces.

2. Peel the zucchini, grate it on a coarse grater, and squeeze it lightly.

3. Beat eggs with salt and spices, add cottage cheese, melted and cooled butter, soda and flour to the mixture, mix well.

4. Post it in curd dough zucchini and chicken, mix again.

5. Place the curd-chicken mixture in the mold, sprinkle with grated cheese and thyme.

6. Cook the casserole with chicken fillet for 30 minutes at 200 degrees.

Recipe 6: Pasta casserole with chicken

Ingredients:

Half a kilo of chicken fillet;

400 grams pasta;

Five eggs;

30 grams of mayonnaise;

Bulb;

Two carrots;

Salt, spices;

Vegetable oil;

Ketchup or sauce.

Cooking method:

1. Place the washed chicken fillet in a saucepan, add water, and boil until tender. Don’t forget to lightly salt the broth after boiling.

2. Remove the finished meat and cut into small cubes.

3. Peel the carrots, grate and fry until soft. vegetable oil.

4. Boil the pasta in slightly salted water until tender, but do not overcook it.

5. Place half of the pasta in a greased form, put chopped onion on top, then chicken, carrots and the remaining half of the pasta.

6. To fill, take two eggs, beat them together with mayonnaise and ketchup or sauce.

7. Pour pasta with chicken fillet.

8. Cook for 10 minutes at 200 degrees, then pour in half a glass of the broth left after cooking the chicken, put it in the oven for another 10 minutes.

9. After the allotted time, fill the casserole with three eggs, beaten with salt and pepper.

10. Cook the casserole with chicken fillet until golden brown for another 15 minutes.

Recipe 7: Vegetable casserole with chicken fillet

Ingredients:

400 grams of fillet;

Carrot;

Large eggplant;

Bulb;

Three potatoes;

Two sweet peppers;

50 ml milk;

125 grams of cheese;

Vegetable oil;

Spices, salt.

Cooking method:

1. Boil the peeled potatoes until tender, cool, and cut into large slices.

2. Rinse the eggplants, cut into slices, add salt, and set aside for 10 minutes. Then rinse and dry again.

3. Grate the carrots, chop the onion, and cut the pepper into strips.

4. Cut the meat into small cubes and fry in vegetable oil until cooked.

5. Add onions and carrots to the meat, salt and pepper, fry everything together for about 5 minutes.

6. Separately, lightly fry the eggplants and peppers on both sides.

7. First put chicken fillet in the mold, then eggplant and pepper, and the last layer is potatoes.

8. Mix milk with grated cheese, add spices to taste. Pour sauce over chicken casserole.

9. Cook for 20 minutes at 180 degrees.

Recipe 8: Chicken Rice Casserole

Ingredients:

A glass of rice;

300 grams of fillet;

Two onions;

Two eggs;

Salt, oil, spices.

Cooking method:

1. Wash the fillet thoroughly and dry it. Cut into large pieces and grind either in a meat grinder or in a blender. The minced meat should be homogeneous and tender.

2. Peel the onion and cut into small cubes. Place it in hot vegetable oil and fry, stirring, until golden brown.

3. Add spices and salt, as well minced chicken, kneading the mass with a fork so that it does not remain lumpy, fry the meat along with the onion until fully cooked.

4. Wash the rice thoroughly, put it in a saucepan, add plenty of water, and cook until tender. Then we put it on a sieve and rinse. Let the excess liquid drain.

5. Mix the prepared rice with raw eggs.

6. Place half of the rice mixture in a greased form, place the fried minced meat and onions on top, and cover with rice.

7. Bake the dish for 30 minutes at 185 degrees.

8. If desired, you can sprinkle the casserole with grated cheese, about 10 minutes before it’s ready.

If you add pasta to a casserole, you cook it first. To prevent them from sticking together into one lump of flour when baking, after cooking you should pour a little vegetable oil into them and stir.

Are you adding mushrooms? Use any type, but be sure to fry them first.

If you add carrots to a casserole with chicken fillet, you can pre-fry them until soft, so it turns out juicier and softer.

When adding potatoes, they must first be subjected to heat treatment - this can be simple boiling, boiling in their jackets. Next, the potatoes are either chopped or mashed into mashed potatoes.

Use as additional ingredient zucchini? Remember that it is enough to simply rinse young fruits, but mature fruits require cutting off the already hard peel and removing the seeds.

Don’t be afraid to experiment; add any food you have in the refrigerator to the casserole; the versatility of the main ingredient is that chicken can be combined with any food. Don’t skimp on spices; their varied use makes the same dish new interesting and original every time.

Chicken casserole is a tasty, quick, healthy, convenient and satisfying dish in all its forms. Tender chicken in airy milk-egg filling with cheese crust and notes of dill - a great start to the day! The consistency of the casserole is very tender and airy. Easy to prepare, practically dietary chicken casserole Perfect for children and those watching their figure.

photo recipe for chicken casserole in the oven

The composition of the products is very simple, but the result will surprise you. For those who want a more satisfying dish, instead of chicken breasts, you should use meat from the thighs. You can experiment with the taste of the casserole using a variety of herbs and spices.

Prepare chicken casserole in the oven or slow cooker, served with salad fresh vegetables. A spoonful of fresh sour cream will give the dish a special charm.

Ingredients:

• chicken fillet – 300 g;
• wheat flour – 2 tbsp;
• chicken eggs – 2 pcs.;
• milk – 150 ml;
• hard cheese – 50 g;
• a bunch of dill;
• coriander – 0.5 tsp;
• curry – 1 pinch;
• soda – 0.5 tsp;
• salt - to taste;
• pepper – 1 pinch.

Cooking process:

We pass the chicken through the large holes of a meat grinder or cut it very finely with a knife.

We send the chopped meat to a heated frying pan, splashing a little vegetable oil there.

Stir until all the meat is “set” and cover with a lid. It should bask in its own juice.

When all chicken juice When it evaporates, add coriander and curry, salt and pepper the meat.

Stir and turn off immediately. We don't want the chicken to start frying. The breast meat is very soft and juicy.

While the minced chicken is cooling slightly, grate the cheese using a coarse grater.

Chop fresh dill very finely.

Break the eggs into milk and add salt.

Beat well using a whisk or mixer. Sift the flour into the resulting egg-milk mixture.

And beat again until the mixture becomes homogeneous, without any flour lumps.

Stir the mash with a spoon. Place chicken and grated cheese into the liquid mixture.

Mix all ingredients thoroughly. Pour the resulting base into a well-greased mold and place in a preheated oven.

Chicken casserole in the oven is cooked at 200 degrees for approximately 30-35 minutes until browned.

Chicken breast casserole is ready! A great option for breakfast or a light snack.

How to cook delicious casserole told by Sofia Berezina, recipe and photo by the author.

Chicken fillet casserole is a great every day dish. It is suitable for baby food, as well as nutrition for athletes and those who want to lose excess weight. After reading our article, you will learn the secrets of its preparation, as well as easy-to-follow recipes.

Chicken casserole

This light dish can be prepared in literally half an hour. If you serve it with a salad of fresh vegetables for dinner, then you will be guaranteed a beautiful figure and no extra pounds. Chicken fillet casserole is prepared as follows:

• Chicken breast(400 grams) cut into cubes and place in a fireproof baking dish. Season the meat with salt and pepper to taste, and then stir.
• Two chicken eggs beat with a spoonful of sour cream, add salt to it and pour the mixture into the chicken breast.
• Cut the fresh tomato into thin slices and decorate the surface of the future casserole with the resulting slices.
• Place the pan in a preheated oven for 40 minutes.

Cool the finished dish a little, cut into portions, arrange on plates and serve with fresh or baked vegetables.

Chicken and potato casserole

This dish is prepared very simply, and we will use the most simple products. Chicken fillet casserole is very filling and juicy, has an attractive appearance and is eaten instantly. To prepare it you will need:

• Thinly slice 500 grams of chicken breast.
• Peel four cloves of garlic and cut them into thin slices.
• Mix the prepared ingredients with mayonnaise, salt, pepper and any other spices to taste. Leave the fillets to marinate in the refrigerator for 20 minutes.
• Peel one onion and cut it into thin rings.
• 300 grams hard cheese grate on a fine grater.
• Mix 300 grams of sour cream (you can use cream instead) with spices, ground pepper and salt.
• Wash, peel and cut 600 grams of potatoes into thin slices.
• Grease a baking dish with oil, place onion rings on the bottom, then a layer of potatoes, greased sour cream sauce, and place chicken fillet on top. Sprinkle the resulting structure with grated cheese. Next, stack the layers in the same order until you run out of food. The top should be sprinkled with cheese.
• Preheat the oven, place the pan in it and bake the casserole for 40-60 minutes.

Check the readiness of the dish with a toothpick or knife, then let it cool slightly and serve.

Bacon casserole

Surprise your loved ones by treating them delicious dish, which will be based on bacon and chicken fillet. You can see a photo of the casserole on our page, and read the recipe below:

• Separate the chicken breast from the bones and remove the skin. In total we will need six pieces, in each of which we should make a “pocket” and fill it with grated cheese mixed with basil.
• Season the fillets with salt and ground pepper and wrap each piece with two strips of bacon.
• Grease a baking dish with oil and place the prepared chicken in it.
• Mix 300 ml of cream with salt and spices. Pour the resulting sauce over the chicken and place the pan in the oven to bake for 40 minutes.

Serve the finished dish with boiled potatoes and a salad of fresh vegetables.

Chicken Casserole with Cheese

The next dish will surprise you with its spicy taste and aroma. It consists only of healthy vegetables, cream, spices and chicken fillet. The cheese casserole is prepared like this:

• Peel and randomly chop one kilogram of potatoes. Then put it in a saucepan and boil until half cooked.
• Marinate 600 grams in your favorite spices, then cut into thin strips and fry in vegetable oil. At the very end, add chopped garlic, paprika, salt, chopped onion and sweet pepper to the meat. Fry the ingredients together for another five minutes.
• Preheat the oven and grease a baking dish with oil. Place a layer of potatoes on the bottom, salt and pepper, and place chicken and vegetables on top.
• Beat four eggs, 200 ml cream, 150 ml milk, salt and spices. Pour the resulting sauce over the prepared foods.
• Grate 150 grams of hard cheese on a fine grater and then sprinkle the casserole with it.

Bake the dish in the oven for about 40 minutes.

Chicken casserole with mushrooms

Thanks to the combination of products, this dish Your family will definitely like it. To prepare it, you can use both aromatic Forest mushrooms, and champignons. In winter, you can use dried or canned mushrooms. How to make chicken casserole:

• Cut it into small pieces and fry it in vegetable oil along with chopped mushrooms (200 grams).
• Wash and peel five potato tubers, and then cut them into thin slices.
• Peel the onion and cut it into thin rings.
• Grease a refractory dish with butter, place half of the prepared potatoes on the bottom, sprinkle with salt and pepper. Next, place a layer of onions and a layer of chicken mixed with mushrooms. Cover the filling with the other half of the potatoes and then also season them with salt and pepper.
• Pour half a glass of cream over the casserole and place the pan in a preheated oven for 40 minutes. Ten minutes before the end of cooking, sprinkle the dish with grated cheese.

Conclusion

Chicken meat goes well with many foods. Therefore, you can endlessly experiment with recipes, getting new tastes every time.

Dishes like chicken casserole are easy to prepare, while leaving plenty of room for imagination and culinary experimentation. It is quite simple to bring it to life, and it will be equally appropriate on festive table, for a regular family dinner, it is convenient to take it to work for a snack at lunchtime.

There are a great many different options on the theme of chicken casserole, we want to introduce you to the most interesting of them.

Chicken casserole - step by step photo recipe

Tasty and tender, satisfying and aromatic casserole made from chicken fillet - this is a real protein bomb! Great recipe for those who adhere to a special diet and count calories.

It uses boiled chicken breast, which must first be thoroughly chopped, then combined with flour steamed in milk (bechamel sauce), add yolks and separately beaten whites.

The result is a very fluffy mass, which, when baked, will acquire a beautiful golden crust. The dietary meat will be tender and slightly sweet in taste. butter Very little is used, but it is necessary to add it, as it will make the dry breast more juicy and add a pleasant creamy taste to it.

Cooking time: 1 hour 20 minutes

Quantity: 6 servings

Ingredients

• Boiled chicken fillet: 500 g
• Yolks: 2 pcs.
• Chilled egg whites: 2 pcs.
• Milk: 200 ml
• Butter: 40 g
• Flour: 1 tbsp. l. with a slide
• Salt, pepper and nutmeg: taste
• Vegetable oil:for lubricating the mold

Cooking instructions

Potato casserole with chicken

To prepare 8 servings of this delicious and hearty dish prepare:

• 2 chicken fillet halves;
• 1 kg of potatoes;
• 0.2 kg cheese;
• 2 onions;
• 2 tbsp. mayonnaise;
• 300 g fresh sour cream;
• salt, spices;

Preparation procedure:

1. Turn on the oven in advance.
2. We cut the washed fillet into small arbitrary pieces, which we transfer to a bowl, season with salt, add spices of our choice and mayonnaise, mix and marinate in the refrigerator for 15-20 minutes.
3. Cut the peeled onion into half rings.
4. Peel the potatoes and cut into thin slices.
5. Three cheese on a grater.
6. We are preparing the dressing. To do this, mix sour cream with spices and salt.
7. Place the onion in a greased pan, add half the potatoes, and pour in half the sauce. Now we put half the chicken, and half the cheese on it, and then the remaining potatoes, sauce, fillet and cheese on it.
8. Place the pan in the middle of the preheated oven and bake for about an hour until done.

Chicken and mushroom casserole recipe

Required ingredients:

• 1 half chicken fillet;
• 0.2 kg champignons;
• 1 egg;
• 2 squirrels;
• 50 g cheese;
• 100 g natural yogurt;
• salt, spices to taste.

Preparation procedure:

1. Boil and chop the chicken and mushrooms.
2. Beat the whites with salt.
3. Add spices to yogurt.
4. Mix all the ingredients and pour them into a mold, which is then sent to a preheated oven.
5. And after half an hour, sprinkle the casserole with cheese and send it to cook for another couple of minutes.

How to make chicken pasta casserole?

This dish is undoubtedly familiar to you since kindergarten, only in the homemade version it turns out even tastier.

Required ingredients:

• 0.4 kg raw pasta;
• 2 chicken fillet halves;
• 1 onion;
• 1 tbsp. cream;
• 4 eggs;
• 0.2 kg cheese;
• salt, spices;

Preparation procedure:

1. Boil the vermicelli and place it in a colander.
2. Fry the chopped chicken meat in a frying pan.
3. Chop the peeled onion, add it to the chicken, fry until golden brown, season with spices and add some salt.
4. In a separate container, beat the egg, cream, half the grated cheese and spices.
5. Grease a deep dish with oil, put half of the pasta, meat and onions on it, pour half of the dressing, put the second part of the noodles and fill with the remaining dressing.
6. Sprinkle the future casserole with grated cheese on top.
7. Place in the oven, in about half an hour the casserole will be ready.

Casserole with chicken and cabbage

To prepare this juicy, tasty and low-fat casserole, you will need the following set of ingredients:

• 0.5 kg of any cabbage: Brussels sprouts, cauliflower, white cabbage;
• half a chicken fillet;
• 1 onion;
• 2 eggs;
• 1 garlic clove;
• 1 tsp wheat flour;
• 1 tbsp. mayonnaise;
• 50-100 g hard cheese;
• Herbs, salt and spices.

Preparation procedure:

1. Cut the meat into pieces of any size, add mayonnaise, chopped garlic, selected spices and salt, mix and put in the refrigerator for 20 minutes.
2. Finely chop the white cabbage; if you have cauliflower, then separate it into inflorescences, place in boiling, slightly salted water, when it boils again, boil for 5 minutes. Place the cabbage in a colander.
3. Fry the diced onion in vegetable oil until golden brown.
4. At this time, prepare the dressing. Beat the eggs with a pinch of salt, add sour cream and any spices as desired, mix, add a spoonful of flour, mix again until all the lumps disappear.
5. Pour the cabbage and onions into a greased deep dish, level it, evenly place the chicken on top, pour in the dressing and put in the oven for an hour.
6. Shortly before final cooking, sprinkle the casserole with grated cheese.

Chicken and Rice Casserole Recipe

If you add champignons to the rice and chicken, the casserole will turn out simply delicious. The dressing can be taken from any of the above recipes from cream, sour cream or mayonnaise mixed with four eggs and spices. In addition to these, you will need:

• a can of green peas;
• ½ onion;
• 0.15 kg of hard cheese;
• half a fillet;
• 1 small carrot;
• 1 tbsp. rice

Preparation procedure:

1. Cook rice in salted water.
2. While the rice is cooking, cut the champignons, chicken and onions, grate the carrots.
3. Then fry the chopped meat, when it is almost ready, add salt and spices.
4. Now fry the mushrooms until they are ready; spices and salt are also added to them at the end.
5. Sauté the onions and carrots, then add them to the mushrooms and mix thoroughly.
6. Combine chicken with mushroom mixture, rice and peas. Then put them in a greased form, fill with a mixture of three eggs and sour cream
7. The remaining egg must be combined with grated cheese and poured over our casserole.
8. The dish is prepared for about 40 minutes in a preheated oven.

Chicken casserole recipe in a slow cooker

Any of the above casseroles are suitable for cooking in a slow cooker.

1. Grease the kitchen helper bowl generously with oil;
2. At the bottom we add onions, chopped chicken fillet and, for example, grated potatoes.
3. The products are leveled and poured with an egg-sour cream mixture, on top of which the future casserole is sprinkled with grated cheese.
4. The casserole is baked for about 40 minutes on the “Baking” mode.

1. The casserole itself is very delicious dish, but if it is served in a beautiful, glassware, then it will become a real decoration of your table.
2. Adding greens to a dish will not only make it more beautiful in appearance, but also enrich the taste. Usually dill, green onions and parsley are added. Traditionally used spices italian herbs and pepper.
3. Cooked chicken fillet will be much more tender than any other meat. During cooking, it will be thoroughly saturated with the juices of the remaining ingredients and will lose its natural dryness.

Today, after lunch, I started thinking about what to cook for dinner. Summer is in full swing, and you don’t want to eat heavy food. I looked in the refrigerator and it was full. different vegetables. Some have already grown in their own beds, some were bought at the market. In general, there is a lot of everything, in a word - summer is just around the corner.

There’s nothing to think about here, you need to cook something out of them. At first I thought that I could cook them on the grill, but the weather was not conducive to this, it was drizzling and it was quite cool outside.

In addition, a week ago they fried and baked vegetables on the grill at the same time. We need to cook something else.

I decided to come up with a dish on the go, as they say, from what I had. And there were, as I already said, vegetables different forms, colors and varieties; collected the first one in the garden green beans; There was also chicken breast. That is, there is more than enough of everything. And I decided to bake the whole thing in the oven, that is, to prepare a vegetable casserole with chicken breast.

Moreover, I just recently acquired two beautiful ceramic portion forms. I've already tried them. That day, I must say, the dish turned out to be of restaurant quality. And we ate it with great pleasure. I wanted to cook something similar. But I didn’t want to go online for a recipe; I thought it was better to be creative and come up with the dish myself.

Moreover, according to today’s recipe, you can prepare the casserole without any changes, or you can make your own adjustments. I will tell you exactly which ones during the preparation process. And if you like the dish, then based on it you can prepare other options and variations.

And here is the recipe.

Vegetable casserole with zucchini, vegetables and chicken

In the recipe I will describe everything as I cooked it today. And I will tell you how you can do it differently. The same applies to the composition of the ingredients; it will record those products that were used in today's dish. But keep in mind that vegetables can be absolutely anything.

If you don't like one vegetable, replace it with another. There is no ingredient in stock, feel free to replace it too. Love tomatoes, add more tomatoes, prefer zucchini, take a double portion of them, and give up something else. Or don't give up anything at all.

You can also add eggplants to the recipe. cauliflower, pumpkin.

I would compare today's dish to an Asian dish. The only difference is that damlama is cooked in a cauldron, while this one is cooked in the oven.

We will need (for 2 - 3 servings):

• chicken breast - 1 piece
• hard cheese - 100 - 150 gr
• onion - 1 pc.
• zucchini - 1 piece
• green beans – 300 gr
• carrots - 1 pc.
• bell pepper - 2 pcs
• hot capsicum - 0.5 - 1 piece (optional)
• tomatoes - 3 pcs
• garlic - 1 - 2 cloves
• spices - to taste
• salt, ground black pepper - to taste
• chicken broth or water - 200 ml (or vegetable broth)

I use two portioned ceramic molds. “Portioned” is, of course, a relative concept. For my husband, this is a serving, but for me, this is two whole servings.

You can use any baking dish. If it also comes with a lid, it will be even better. If there is no lid, then we will still need foil. We will also cook in it so that our vegetables do not dry out from exposure to high temperatures.

Preparation:

For cooking, I use chicken breast, it is more dietary than other parts of chicken, and not at all fatty. I plan to cook the dish without a drop of oil. Not only that, I also remove the skin from the chicken breast.

My husband and I decided to eat only tasty and healthy food, without excessive fat content, and today’s dish will be one of those. Therefore, I want to warn you right away that the dish will not have any fat at all, or there will be only a little bit. Therefore, if this does not suit you, then firstly, leave the skin on the breast, and secondly, during the cooking process, add a little oil, either vegetable or butter, to each form.

In addition to chicken breast, you can also use any parts chicken meat, or minced meat. Here is the minced meat, you can just fry it with onions in a frying pan in oil.

And I begin the description of our today's recipe.

1. First of all, you will need to put a small saucepan of water on the fire and boil the green beans. Or rather, not even boil it, but blanch it. If you don’t do this, it can take quite a long time to bake. And we need all the ingredients to reach a state of readiness at the same time.

Wait until the water boils, salt it to taste and put all the beans into it at once. Let it boil, and only after that, note the time and cook for 3 - 5 minutes. It depends on how young the pods you are using.

2. After the time has passed, place the beans in a colander and let the water drain.

If you want, you can omit the beans from the recipe altogether and replace them with, say, potatoes. But today I cook with beans - that is, a light dish, and I deliberately refuse potatoes, as they are very high in calories.

3. Wash the chicken breast and let the water drain, remove the skin from it and cut into pieces in the form of plates, no more than 1.5 cm thick. I first cut the breast into two halves, that is, we will have one half per serving.

4. Arrange the pieces in the molds in a loose order. Salt and pepper them, and sprinkle with spices. I use a spice blend consisting of various herbs and spices. I prepare it myself, and it contains about 15 different ingredients, maybe more. To be honest, I never even thought about counting.

You can add your favorite spices, or not add them at all.

I like to use spices, especially with meat products. They reveal the taste better and give any dish an incredible aroma.

5. Cut the onion into very thin half rings. Place it on top of the chicken, spreading it evenly. There is no need to press down, let him lie down as he wants.

Try to cut the onion as thin as possible. The thinner you cut it, the more juice it will release, which means it will become transparent and will not dominate with its taste. And also it will not crunch on your teeth. I know how many people don't like it. And children generally cannot stand onions.

6. Our beans have already cooled slightly, and they can be laid out in the next layer. There is no need to press it. The way it falls, that means it’s good.

7. Now carrots. It needs to be cut thinner. It is tough and will take the longest to cook. You can cut it into thin small plates 0.2 cm thick, or into very thin, short strips, as I do. I want the vegetables in the dish to be cut the same way.

I will cut some of them into circles, and some into strips, because our beans are in the form of strips.

8. Place carrots on top of onions. Also, without particularly trying, that is, as it falls. However, distribute it evenly over the entire surface.

9. Peel the bell pepper from the stalk and seeds and cut into slices. I took dark green pepper (this is also my own) to play with contrast. So that there are different colors in the dish. It will not only be delicious, but also very beautiful.

Place the sliced ​​pepper rings on top of the carrots.

10. If you like spicier dishes, you can add red capsicum. I try to use it almost always.

Today I also have pepper from the garden, but I still don’t know how hot it has grown this year. We haven't had a chance to try it yet. Therefore, I only cut three or four thin circles. I think this will be enough. How it turns out, we’ll try it during the tasting.

I lay out the pepper in random order.

11. We have already filled out more than half of the form. Add a clove of chopped garlic to each of them for flavor. The garlic is also fresh and its smell is simply incredible.

This is what he will give to our dish.

12. All that’s left is nothing. Peel the skin of the zucchini and cut it into thin slices, no more than 0.5 cm thick. I use a young vegetable, with milky seeds, not large in size. It is juicy, tasty and will add just the right amount of juice to the entire dish.

Lay out the zucchini layer. Our dish becomes more and more beautiful with each new layer. And I want to taste such beauty as soon as possible. I can already feel how delicious this is going to be!

Again, if you don't want the zucchini, you can add potatoes. But the only thing is that it must first be boiled until half cooked. Otherwise, it will take a long time to cook, and may not keep up with other vegetables.

13. We also cut the tomatoes into slices and place them on top of all other vegetables. This is the last layer for now.

Lightly salt each layer so that the dish does not turn out bland.

All layers are arranged in such a sequence that more juicy vegetables were located on top. When heated, they will release juice and saturate the lower layers, which contain less juice. And thus the whole dish will not be dry, but, on the contrary, saturated with the juices of all vegetables.

14. Pour 100 ml of broth or water into each mold. The liquid will help to quickly start the process of starting baking in the oven. And also thanks to it, the juice from the vegetables themselves will begin to be released faster.

And if there is a lot of juice, then the dish as a whole will not turn out dry. And all the ingredients will cook much faster.

15. Close the pan tightly with a lid or foil. If you use foil, try to cover the contents so that there is an air space between the last layer of tomatoes and it.

This will prevent the tomatoes from sticking to the foil while cooking.

16. By this time the oven should be ready and preheated. We will need a temperature of 200 - 220 degrees. My oven takes 15 minutes to heat up to this temperature. Knowing this, I already turned it on in advance. And by the time the molds were already covered with foil, the oven was ready to receive them.

17. We will prepare our dish for 1 hour. Let everything languish and prepare there. During this time, we do not take out or mix anything, we do not open the foil.

18. When the time is up, grate the cheese on a medium grater. Regular Russian cheese, or some other cheese. But don’t buy cheap varieties for casseroles, it’s of no use. All we need is 100 - 150 grams. And cheap cheese can very easily spoil the taste and sensations of a dish.

I use Tilsiter. I like that it doesn't spread much and stays on the surface. Looks beautiful and tastes great.

19. Remove the pans from the oven, remove the foil and sprinkle with cheese.

20. Place in the oven again and let the cheese bake. Before doing this, reduce the oven temperature to 180 degrees. Otherwise the cheese will start to burn quickly.

It may take 10 - 15 minutes for the cheese to become covered with a beautiful golden brown crust. Here it is better to monitor the process not by time, but by appearance. This is especially convenient if the oven has a glass door.

21. Well, we have a delicious one golden brown crust, it's time to take the dish out of the oven.

Leave it to cool for 10 - 15 minutes, then serve. And you won’t be able to eat it before, the dish is very hot.

22. Serve directly in the molds, if they are portioned. To avoid damaging the table, use a large flat plate as a stand.

If there is only one form, then put the contents on everyone’s plates, laying out the casserole in layers.

Eat for your health.

• I'll tell you how it all turned out. Well, first of all, the smell. He is simply incredible! Each vegetable has its own unique aroma, and here they made a wonderful ensemble, where nothing dominates, everything unites into one melody.
• And therefore it spreads even beyond the kitchen and can be heard even on the street.
• Light garlic and spice aromas can also be detected.
• Secondly, taste. Each vegetable has its own unique taste, but at the same time it is enhanced and enriched by all the other aromas and tastes. And that’s why everyone is interesting and good.
• It happens that first you choose all the most delicious things in a dish, and you eat this first, and then you finish the rest. So everything here is delicious. Therefore, you eat everything the same way you laid it out - in layers.
• But personally, I liked the tomatoes with cheese better.
• There is also enough liquid in the dish. Vegetables don’t float in it, but you can’t call them dry either. The broth is very tasty and great to eat with bread or pita bread.
• All vegetables are baked evenly. None of them turned out soggy, and not a single one fell apart. Everything is intact and pleasing to the eye.
• The only thing was that there was too much pepper for me. I don't eat very spicy foods, so I should have added less hot red pepper. But it turned out to be just right for my husband. And he didn’t even really feel it.
• But next time I will reduce the portion of pepper for myself by half.
• The casserole turned out, one might say, without any fat, but this did not affect its taste in any way. taste qualities. The flavor of the chicken and vegetables is just enough.

And one more bonus that I would like to highlight separately. The presentation was simply incredible. When I invited my husband to the table, he gasped with surprise and delight. And after trying it, he said that he had never seen such a dish even in a restaurant.

Be that as it may, the vegetable casserole with chicken was a great success. Nowadays there is not even a trace left of her. But thanks to this article, you will be able to save the recipe. And it will be possible to somehow cook using it again, maybe only slightly changing the composition of the ingredients.

Vegetable casserole with zucchini in the oven from YouTube

I can’t resist bringing to your attention one more delicious recipe. The casserole here is already prepared without any meat or chicken, just with vegetables. And it is filled with a special sour cream and egg sauce.

And also sprinkled with cheese. Yummy! Just lick your fingers!

The only thing I would like to warn you against is that grating vegetables this way is very dangerous. For such a grater there must be special holders so as not to injure your hand.

Therefore, you should also follow safety precautions when using this type of kitchen utensil.

And in conclusion I would like to say that vegetable casseroles- This is a wonderful summer dish. At this very time, all the vegetables are simply saturated with the sun to the very brim. And they need to be eaten as often as possible, and in any form - be it fresh, boiled, or baked.

During this period of time, vegetables are full of vitamins and other useful substances. And they are also the most delicious, the ripest, and the most juicy. Therefore, you need to have time to fill yourself up with them so that there is enough supply for the whole long time, when the long winter follows the fall, and it is replaced by the not at all close spring.

I hope you liked the recipe and will want to cook it. Then you yourself will understand where so many enthusiastic words about an ordinary vegetable dish came from.

Bon appetit!