It would seem that making a tasty dish of the most affordable ingredients in the shortest possible time is unrealistic. But it is not.
Casseroles are the simplest solution for interesting, always original and unrealistically delicious lunches and dinners.
Especially juicy and satisfying are the casseroles with chicken fillet, its main advantage is that chicken is a product that combines absolutely with any ingredient, be it vegetables, cereals, pasta, cheeses, seafood, spices, mushrooms, herbs and even other types of meat .
Chicken Fillet Casserole - General Cooking Principles
The beauty of chicken casseroles is that they can be both very nourishing and low-calorie. It all depends on what kind of food you stick to.
In any case, chicken meat is either pre-boiled or fried, only after that it is laid out in a baking dish and combined with other ingredients of the casserole.
For hearty meals, choose dense foods: pasta, potatoes, mushrooms. Use for pouring cream, mayonnaise, cheeses. Vegetables such as zucchini, carrots, and tomatoes are ideal for the lighter version; buckwheat can also be used. For filling take milk, broths.
Recipe 1: Casserole with Chicken Fillet, Potatoes and Cheese
Ingredients:
• kilogram of potatoes;
• 650 grams of chicken fillet;
• 220 ml of cream;
• 160 ml of milk;
• 100-120 grams of cheese;
• four eggs;
• two cloves of garlic;
• onion;
• Bulgarian pepper;
• salt;
• 30 ml of vegetable oil.
Cooking Method:
1. We clean all vegetables: onions, potatoes, sweet peppers and garlic.
2. Rinse the chicken fillet, dry it and cut into strips across the fibers, pepper, salt. Fry in warm oil to a light blush.
3. Onion cut into quarters into rings, put it to the meat, here we throw the chopped garlic. Fry, stirring, for 5 minutes until softened vegetables. 4. Cut the peppers into thin half-rings, spread them to the chicken, fry all together for another 3-4 minutes.
5. Cut potatoes into rather large slices, boil them until half cooked in lightly salted water.
6. We warm the oven to 180 degrees. Grease the form with high sides.
7. Put the boiled potatoes in neat layers, add some salt to taste, lay a mixture of chicken and vegetables on top of it.
8. Beat the eggs with a mixture of cream and milk, salt and spices, herbs if desired.
9. Fill the prepared ingredients with the egg-cream mixture.
10. Bake the dish for 30-35 minutes.
Recipe 2: Chicken Fillet Casserole and Bacon in Tomato Sauce
Ingredients:
• 500 grams of chicken fillet;
• 200 grams of mozzarella;
• 300 ml of cream;
• 250 grams of low-fat bacon;
• basil leaves;
• 10 dried tomatoes;
• salt, black pepper.
Cooking Method:
1. Wash and dry the fillets, make a longitudinal incision in each piece. Rub it with salt and pepper.
2. Rub cheese on a fine grater, chop basil. Stir.
3. Fill the chicken with grated cheese and herbs.
4. Cut the bacon into long, thinnest strips.
5. We lay out two strips so that each piece of prepared chicken fillet can be wrapped in them.
6. Put the rolls in a greased form.
7. Put the dried tomatoes in the bowl of the blender, grind. Fill with cream, pepper, salt, mix thoroughly.
8. Fill chicken fillet with creamy tomato sauce.
9. Cooking a casserole in an oven heated to 190 degrees for 40 minutes.
Recipe 3: Casserole with chicken fillet, mushrooms and shrimps
Ingredients:
• 400 grams of chicken;
• 300 grams of mushrooms;
• 250 grams of shrimp;
• onion;
• 150-200 grams of cheese;
• butter;
• mayonnaise, salt, spices.
Cooking Method:
1. Cut the onion into small-sized cubes, rinse the mushrooms and also grind into cubes. 2. Fry in hot butter first onion, then add mushrooms and a little salt. While stirring, we evaporate until all the liquid has gone.
3. Shrimps if they are not peeled - clean.
4. Wash the chicken, put it in a saucepan with water and boil until done. Cool and chop finely.
5. Cheese finely rubbed.
6. Mix the chicken with the fried mushrooms and half the cheese. Spread on a greased baking sheet.
7. Place the shrimp on top in a chaotic manner, sprinkle with the remaining cheese.
8. We 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;
• onion;
• 100 grams of sour cream;
• salt pepper;
• vegetable oil.
Cooking Method:
1. We go over the buckwheat, rinse it and boil it, as usual crumbly porridge, lightly salted, until ready.
2. Boil the breast, separate the fillet, cut it into small cubes.
3. Peel the onion and cut it into quarters into rings, squeeze lightly with your hands so that it softens.
4. Put the onion in the pan in the heated oil, fry for two minutes, add the chicken, stirring, and fry for another couple of minutes.
5. Pour in half sour cream, salt, sprinkle with spices. Keeping on low heat for about 5 minutes.
6. Rub the cheese on the smallest grater, beat it together with the egg and sour cream.
7. We spread all the prepared products in a greased form: half buckwheat porridge, a third of cheese, chicken fillet, a third of cheese, buckwheat, egg filling and the remaining cheese.
8. Bake 40 minutes, setting the temperature at 180 degrees.
Recipe 5: Casserole with chicken fillet, cottage cheese and zucchini
Ingredients:
• 300 grams of chicken;
• 200 grams of cottage cheese;
• one squash 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 into small pieces.
2. Peel the squash, rub on a coarse grater, gently squeeze.
3. Beat eggs with salt and spices, add cottage cheese, melted and cooled butter, soda and flour to the mass, mix well.
4. We put zucchini and chicken into curd dough, mix it again.
5. Put the curd-chicken mixture in the form, sprinkle with grated cheese and thyme.
6. Cooking a casserole with chicken fillet 30 minutes at 200 degrees.
Recipe 6: Pasta Casserole with Chicken Fillet
Ingredients:
• a pound of chicken fillet;
• 400 grams of pasta;
• five eggs;
• 30 grams of mayonnaise;
• onion;
• two carrots;
• salt, spices;
• vegetable oil;
• ketchup or sauce.
Cooking Method:
1. Put the washed chicken fillet in a saucepan, pour water, boil until done. Do not forget after boiling, lightly salt the broth.
2. Remove the finished meat and cut into small cubes.
3. We clean the carrots, rub them and fry them until soft in vegetable oil.
4. Boil pasta in slightly salted water until cooked, but do not digest them.
5. Spread half the pasta in a greased form, put the chopped onion on top, then the chicken, carrot and the remaining half of the pasta.
6. To fill, take two eggs, beat them together with mayonnaise and ketchup or sauce.
7. Fill the pasta with chicken fillet.
8. Cooking 10 minutes at 200 degrees, after pouring half a glass of broth remaining after cooking chicken, send another 10 minutes to the oven.
9. After the allotted time, pour the casserole with three eggs, whipped with salt and pepper.
10. Cooking a 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; • onion;
• three potatoes;
• two sweet peppers;
• 50 ml of milk;
• 125 grams of cheese;
• vegetable oil;
• spices, salt.
Cooking Method:
1. Boil peeled potatoes to readiness, cool, cut into large circles.
2. Rinse the eggplants, cut into circles, salt, set aside for 10 minutes. After rinsing again and dry.
3. Rub the carrot, chop the onion, 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 all together for about 5 minutes.
6. Separately, lightly fry the eggplants and pepper on both sides.
7. Put the chicken fillet in the form first, then the eggplant with pepper, the last layer of potatoes.
8. Mix milk with grated cheese, add spices to taste. Pour the sauce over the casserole with chicken fillet.
9. Cooking for 20 minutes at 180 degrees.
Recipe 8: Rice Casserole with Chicken Fillet
Ingredients:
• a glass of rice;
• 300 grams of fillet;
• two bulbs;
• two eggs;
• salt, oil, spices.
Cooking Method:
1. Wash the fillet thoroughly, dry it. Cut into large pieces and grind or in a meat grinder or blender. Stuffing should be homogeneous, tender.
2. We clean the onions, cut them into small cubes. Put it on hot vegetable oil, fry, stirring, until golden brown.
3. Add spices and salt, as well as minced chicken, kneading the mass with a fork so that it does not stand lumpy, fry the meat with onions until fully cooked.
4. Wash rice thoroughly, put it in a saucepan, pour with plenty of water, cook until ready. After that, recline on a sieve, rinsed. Give excess fluid to drain.
5. Mix the prepared rice with raw eggs.
6. Put half of the rice mass in a greased form, spread roasted minced meat with onions on top, close with rice. 7. Bake the dish for 30 minutes at 185 degrees.
8. If desired, the casserole can be sprinkled with grated cheese, about 10 minutes before being cooked.
Chicken Fillet Casserole - Tricks and Tips
• If you add pasta to the casserole, you pre-boil them. So that when baking, they do not stick together in one flour lump, they should be poured into a little vegetable oil after cooking and mix.
• Add mushrooms? Use any kind, but be sure to pre-fry them.
• If you add carrots in a casserole with chicken fillet, then you can pre-fry it until soft, so it turns juicier and softer.
• When adding potatoes, it is imperative to pre-heat it - this can be simple boiling, boiling in a uniform. Next, the potatoes are either cut or mashed into mashed potatoes.
• Do you use zucchini as an additional ingredient? Remember that young fruits simply rinse, but mature fruits require cutting a hard skin and removing seeds.
Do not be afraid to experiment, add any products in the fridge to the casserole, the universality of the main ingredient is that the chicken is combined with any products. Do not skimp on the spices, their various uses make the same dish every time an interesting and original in a new way.
