Chicken casserole is always a delicious second course. It can simply be baked in the oven with vegetables from our garden. Any housewife can use the oven to prepare a juicy dish with chicken meat.
The process of baking delicious food does not contain any special secrets. Just prepare the ingredients correctly in the baking dish. The oven will do the rest for you. At the same time, all useful substances are preserved in the baked components.
The finished dish from the oven always looks attractive. So feel free to include chicken casserole in your family menu.
Chicken casserole with Chinese cabbage
The cabbage dish turns out juicy because the chicken casserole is cooked correctly.
Ingredients:
- Chicken fillet – 500 g
- Chinese cabbage – 300 g
- Eggs - 3 pcs.
- Butter - 70 g
- Dill greens - 20 g
- Salt - to taste
Preparation
- Sprinkle the chicken fillet with a small amount of frozen and grated butter.
- Then beat the fillet.
- Wash the Chinese cabbage, chop and mix with beaten eggs. Add more salt and mix thoroughly.
- Place the prepared chicken fillet in a greased form.
- Place the egg-cabbage mixture on top of the beaten fillet.
- Place the baking dish with the formed contents in the oven.
- Bake for 30-40 minutes at a temperature of 1890-200 degrees C.
- Sprinkle the finished dish with chopped dill.
- Cut into portions and serve.
Bon appetit !
Chicken casserole with tomato sauce in the oven
Chicken casserole according to this recipe is easy and simple to prepare.
Required Products:
- Chicken fillet – 500 g
- Bacon - 300 g
- Tomatoes – 500 g
- Hard cheese - 200 g
- Low-fat cream - 200 g
- Butter - 30 g
- Basil leaves - 30 g
- Ground black pepper, salt - to taste
Preparation
- Wash the chicken fillet and pat dry lightly with a paper towel.
- Make small cuts in each piece.
- Spread the slits and insert finely chopped cheese and chopped basil leaves into them.
- Sprinkle the pieces of meat with a mixture of pepper and salt.
- Blanch the washed tomatoes in boiling water for 1-2 minutes to remove the skin.
- Mash the peeled tomatoes into a paste, add pepper and salt. Mix everything. Add cream and stir some more. Tomato sauce is ready.
- Wrap the prepared fillet pieces with bacon slices.
- Place the bacon-wrapped fillet pieces into a greased pan. Pour the prepared tomato sauce over them.
- Place the pan in the oven and bake for 20-30 minutes at 180-200 degrees C.
- Cut the finished casserole into portions.
- Garnish with basil leaves and serve hot.
Pleasant to eat!
Chicken and mushroom casserole recipe
Kitchen appliances and utensils: grater, baking dish, frying pan, parchment, oven.
Ingredients
| Chicken fillet | 500 g |
| Cheese | 120-150 g |
| Champignon | 350 g |
| Onion | 2 pcs. |
| Cream | 50-60 ml |
| Tomatoes | 3 pcs. |
| Flour | 30 g |
| Egg | 1 PC. |
| Sunflower oil | 30 g |
| Greenery | taste |
| Salt | taste |
| Pepper | taste |
Chicken fillet can be replaced with chicken breasts . Instead of tomatoes, you can use tomato sauce or ketchup. Cream can easily be replaced with sour cream.
Cooking chicken casserole with mushrooms
- Cut chicken meat weighing 500 g into small cubes.
- Season the meat with salt and pepper. Add an egg. Add 30 g of flour. Stir thoroughly.
- Place the meat in an even layer in a pan lined with parchment.
- Place the mold in the oven, heated to 180°C, for 20 minutes.
- At this time, cut 2 onions into half rings.
- Fry the onion in sunflower oil (30 g) until transparent.
- Make cross cuts on 3 tomatoes and place them in boiling water for 5 minutes. The skin can then be easily removed from them.
- Cut the tomatoes into half rings.
- Cut 350 g of champignons into small slices.
- Add the mushrooms to the frying pan with the onions and fry the mixture over low heat for 10-15 minutes.
- Pour 50-60 ml of cream into the onion-mushroom mixture.
- Add salt and pepper. Let the mixture cool slightly.
- Grate 120-150 g of cheese on a fine grater.
- After 20 minutes, remove the chicken fillet from the oven and place a layer of tomatoes on top.
- Place mushrooms and onions on top of the tomatoes.
- Sprinkle cheese on top.
- Place the pan in the oven for another 15 minutes.
- Finely chop the desired amount of greens. Sprinkle the casserole with herbs.
Using the same technology, you can prepare a casserole of minced chicken in the oven. You can do it differently by replacing the mushrooms, for example, with cauliflower (just boil them first), eggplants (fry them a little or bake them in the oven), bell peppers or canned pineapples. You can even break a couple of eggs into the tomatoes.
Chicken and mushroom casserole recipe video
The video demonstrates the process of preparing a casserole of chicken fillet or chicken breasts, with the addition of mushrooms, in the oven.
Casserole with chicken, rice, vegetables and apricots
With the presence of rice, the dish becomes more satisfying.
Ingredients:
- Chicken meat - 500 g
- Rice - 300 g
- Apricots – 400 g
- Water - 1 liter
- Onion - 50 g
- Sweet pepper - 100 g
- Wheat flour - 20 g
- Low-fat cream - 200 ml
- Butter - 50 g
- Ginger and curry - on the tip of a knife
- Ground white pepper, salt to taste
Preparing the recipe
- Sort through the rice. Pour it into boiling salted water and boil.
- Wash the chicken meat, chop and fry in a frying pan in butter. While frying, add ground pepper and salt.
- Place chicken pieces on a plate.
- Place finely chopped apricots, onions and bell peppers in a frying pan. Mix everything.
- Add flour, curry, ginger, ground pepper and salt, sifted through a sieve.
- Then warm everything up for 10-15 minutes.
- Then add cream and boil for 5-7 minutes.
- Grease a baking dish with oil and layer boiled rice, meat and vegetable mixture.
- Bake at 180-200 degrees C until done.
- Hot chicken casserole into portions and serve hot.
Eat for your health!
Casserole with chicken fillet and vegetables
Hello, dear readers! I would like to invite you to prepare a very tasty, downright airy, but at the same time satisfying dish, namely a casserole with chicken fillet and, of course, vegetables.
Boil the chicken breast in pre-salted water until tender (about 30 minutes). Please note that the recipe states the weight of already boiled breast; you will need to take more raw breast, about one medium breast. Let cool and separate the pulp from the bone.
While the breast is cooling, boil the beans and cabbage in hot chicken broth for about 7 minutes.
Next, the onion needs to be peeled and chopped. Peel and grate the carrots. Next, fry them a little in 1 teaspoon of vegetable oil.
We grind our chicken fillet in a blender with blades or run it through a regular or electric meat grinder.
Then chop the boiled vegetables too.
Now mix milk, grated cheese, eggs, salt to taste. Chop the dill. Mix vegetables, dressing, minced meat and chopped dill.
Grease the mold with 1 teaspoon of vegetable oil; you can sprinkle the mold with ground breadcrumbs. Place the prepared mixture in a mold and bake in the oven for 40 minutes until beautifully golden brown.
This is how we turned out to have a delicious and beautiful casserole with chicken fillet . The benefits of chicken meat are simply indisputable. But beans and cauliflower are no less valuable from a gastronomic point of view.
The history of the origin of cabbage is interesting. This culture is unknown in its wild form. It is believed that cauliflower was introduced into cultivation in the Mediterranean and possibly from kale by the Syrians. Therefore, for quite a long time it was called Syrian cabbage.
But at that time it had a peculiar bitter taste and had a small edible creamy-greenish head. But Avicenna also recommended that everyone use such cabbage for food in the cold winter. For many centuries, cauliflower was grown only in Arab countries, in particular in Syria.
From the 12th century, our cabbage began to travel further and reached all the way to Spain, where the Arabs brought it. And cauliflower was brought to Cyprus from Syria. But since the 14th century, some varieties of cauliflower began to be grown in Italy, England, France and Holland.
This “overseas” vegetable was brought to Russia under Catherine II and at that time it was grown in the gardens of wealthy nobles. And already in the 18th century, Russian landowners began to order its seeds from the island of Malta, and then at fabulous prices. For a long time, this variety of cabbage did not take root in Russian latitudes, but after the famous agronomist Bolotov developed the northern version, it began to be grown here too.
Now cauliflower is available to everyone, you can buy a bag of seeds at a very inexpensive price and grow it in your garden, or you can go to any vegetable store, easily buy it and prepare such a delicious casserole as we made today or many other tasty and healthy dishes.
In general, chicken casserole can be prepared just as tasty using another recipe. This is what you like best.
What will you have for tea today? Maybe manna, lemon bars or Viennese cookies?
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How to make chicken casserole with zucchini, mushrooms and cheese
Zucchini and mushrooms make the second dish more juicy.
Necessary:
- Chicken meat - 500 g
- Zucchini – 300 g
- Mushrooms – 200 g
- Chicken broth - 200 ml
- Wheat flour - 10 g
- Butter - 50 g
- Olive oil – 50 ml
- Hard cheese - 100 g
- Low-fat cream - 50 ml
- Dill greens - 20 g
- Ground black pepper, salt - to taste
Preparation
- Wash the chicken meat and chop finely.
- Wash the mushrooms, chop them, transfer them to a heated frying pan and fry them in olive oil.
- A few minutes before it's ready, add the zucchini, cut into small cubes.
- Simmer the mushrooms and zucchini for 10-15 minutes. Add a small amount of water.
- Sift the flour through a sieve, pour into a frying pan and sauté in a small amount of butter. Then pour in the broth, followed by the cream. Also add salt, ground pepper and finely chopped dill.
- Place prepared pieces of chicken meat on the bottom of a greased pan.
- Place the mushroom and zucchini mixture on top of the meat.
- Finally, pour the cream sauce over everything.
- Sprinkle the chicken casserole with finely grated cheese.
- Place the pan in the oven, preheated to 180-200 degrees C. Bake for 20-30 minutes.
- Serve the finished dish hot, cutting into portions.
Chicken breast casserole with rice and mushrooms
Everyone will love the enchanting taste of the casserole. Both adults and children love her.
Ingredients:
- 310 grams of rice;
- a couple of bell peppers;
- bulb;
- 2 large spoons of frozen peas;
- chicken bouillon;
- 2 large spoons of olive oil;
- 310 grams of chicken breast;
- 210 grams of champignons;
- 110 grams of cheese;
- 2-3 eggs;
- 155 grams of sour cream;
- salt;
- pepper;
- spices to taste.
Preparation:
- It is necessary to fry finely chopped mushrooms. Then chop the onion separately and also fry in a frying pan. Cut the bell pepper into small pieces or strips, as you like.
- Then rinse the rice and add cold water. Once it boils, add salt to the water. Cook the rice for about 10-15 minutes. Then drain the water and rinse the rice.
- Meanwhile, cut the chicken into small pieces. Fry in a frying pan. You can add your favorite spices.
- Combine all ingredients and add broth. Mix everything well again.
- Divide the cheese into two parts and take one. Grate it and combine with sour cream and eggs. Pour the prepared mixture over the meat mixture.
- Then grease the baking dish with olive oil. Place the prepared mixture there and sprinkle with grated cheese.
- Place the pan in the oven for half an hour.
Delicious oven-baked dish of chicken and quince
It turns out to be a beautiful dish with a secret taste.
Ingredients:
- Chicken meat - 500 g
- Quince – 200 g
- Onion - 100 g
- Dill and parsley - 20 g
- Mayonnaise -30 g
- Olive oil – 50 ml
- Breadcrumbs - 20 g
- Ground black pepper, salt - to taste
Cooking process:
- Wash the quince, peel, finely chop and place in a frying pan.
- Fry it in olive oil with the addition of chopped onions and a little water.
- Grind the chicken meat and combine with quince. Add ground pepper, salt and mayonnaise. Mix everything thoroughly.
- Transfer the prepared mass into a mold greased with oil and sprinkled with breadcrumbs.
- Place the pan in the oven and bake at 180-200 degrees C for 20-30 minutes.
A chicken casserole will look very beautiful if you garnish it with chopped parsley and dill.
Minced chicken casserole with potatoes in the oven
Ingredients:
- Potatoes - 700 g
- Carrots - 1 pc.
- Spinach – 150 g
- Chicken fillet – 300 g
- Eggs - 3 pcs.
- Butter - 50 g
- Cheese - 100 g
- Salt, pepper - to taste
Preparation
- Boil the potatoes and carrots until soft.
- Then mash everything into a puree and cool a little.
- Add 2 eggs, salt, pepper. Mix everything together.
- Pass the chicken fillet through a meat grinder. Add spinach chopped in a blender, egg, salt, pepper and mix.
- Grease the mold with vegetable oil and first add only half of the potato mixture.
- Place minced chicken and spinach on the potato layer.
- Place the second half of the potato mixture on top of the minced meat.
- Then top with pieces of butter and grated cheese.
- Bake in the oven at 180 degrees for 40 minutes.
Pleasant to eat!
