Potato Casserole with Vegetables and Chicken Fillet
The combination of tender puree and juicy vegetables creates a wonderful taste. You can choose any vegetables according to your preference. This recipe is designed for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- chicken fillet 300 g
- eggplants 300 g
- bell pepper 300 g
- onion 150 g
- carrot 100 g
- potato 500 g
- butter 2 tbsp
- milk 50 ml
- cheese 100 g
- salt
- pepper
- vegetable oil
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Add all ingredients for the selected number of servings.
Instructions
Step 1 of 16
Peel the potatoes and boil them until done.
Step 2 of 16
Mix the potatoes with milk and butter. Add salt and mash into a puree.
Step 3 of 16
Finely chop the onion.
Step 4 of 16
Cut the eggplants into cubes. If bitter, sprinkle them with salt for 30 minutes, then rinse under cold water.
Step 5 of 16
Remove seeds from the pepper and cut it into strips.
Step 6 of 16
Cut the chicken fillet into small pieces.
Step 7 of 16
Grate the carrot using a medium grater.
Step 8 of 16
Sauté the onion in vegetable oil.
Step 9 of 16
Add the carrot to the onion and sauté slightly.
Step 10 of 16
Place the fillet into the pan. Fry for 5 minutes.
Step 11 of 16
Add the sliced pepper to the mixture.
Step 12 of 16
Add the eggplants. Season with salt and pepper to taste. Fry for 10 minutes.
Step 13 of 16
Grate the cheese using a medium grater.
Step 14 of 16
Transfer the meat and vegetables to a baking pan (size 15×20 cm) and level the layer.
Step 15 of 16
Spread the potato puree over the meat base, smoothing the surface.
Step 16 of 16
Sprinkle the dish with cheese. Place in the oven to bake at 180 degrees for 20–25 minutes.
