It would seem that to prepare a delicious dish of the most affordable ingredients in the shortest possible time is unrealistic. But this is not so.
Casseroles - this is the simplest solution to interesting, always original and unrealistically delicious lunches and dinners.
Especially juicy and satisfying are 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 principles of preparation
The beauty of chicken casseroles is that they can be both very satisfying and low-calorie. It all depends on what kind of food you eat.
In any case, the chicken meat is either pre-boiled or fried, only after that it is laid out in a baking dish and combined with other casseroles ingredients.
For hearty dishes, choose dense foods: pasta, potatoes, mushrooms. Use cream, mayonnaise, cheese for pouring. Vegetables such as zucchini, carrots, tomatoes are ideally suited for the lightweight option; buckwheat can also be used. For pouring take milk, broths.
Recipe 1: Casserole with Chicken, Potatoes and Cheese
Ingredients:
• kilogram of potatoes;
• 650 grams of chicken fillet;
• 220 ml cream;
• 160 ml of milk;
• 100-120 grams of cheese;
• four eggs;
• two cloves of garlic;
• onion;
• bell pepper;
• salt;
• 30 ml of vegetable oil.
Cooking method:
1. Peel all vegetables: onions, potatoes, bell peppers and garlic.
2. Rinse the chicken fillet, dry and cut into strips across the fibers, pepper, salt. Fry in warmed oil until a slight blush.
3. Onion cut into a quarter of the rings, put it on the meat, here we throw chopped garlic. Stir fry for 5 minutes until vegetables are tender.
4. Cut sweet pepper into thin half rings, spread it to the chicken, fry everything together for another 3-4 minutes.
5. Cut the potatoes into fairly large circles, boil it until half cooked in slightly salted water.
6. Preheat the oven to 180 degrees. Form with high sides lubricated with oil.
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 eggs with a mixture of cream and milk, salt and spices, herbs, if desired.
9. Pour the prepared ingredients with an egg-cream mixture.
10. Bake the dish for 30-35 minutes.
Recipe 2: Casserole with Chicken Fillet and Bacon in Tomato Sauce
Ingredients:
• 500 grams of chicken;
• 200 grams of 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 incision in each piece. Rub with salt and pepper.
2. Rub the cheese on a fine grater, chop the basil. Mix.
3. Fill the chicken with grated cheese and herbs.
4. Bacon cut into thin longitudinal strips.
5. We line 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 a blender bowl, chop. Fill with cream, pepper, salt, mix thoroughly.
8. Pour chicken fillet with 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;
• onion;
• 150-200 grams of cheese;
• butter;
• mayonnaise, salt, spices.
Cooking method:
1. Cut the onions into small cubes, rinse the mushrooms and chop them into cubes.
2. Fry onion in preheated butter first, then add the mushrooms and a little salt. Stirring, evaporate until all the liquid has gone.
3. Shrimp if they are not peeled - clean.
4. We wash the chicken, put it in a pan with water and boil until cooked. Cool and chop finely.
5. Cheese finely rub.
6. Stir the chicken with the fried mushrooms and half the cheese. Spread on greased baking sheet.
7. We lay the shrimps in a chaotic order on top, sprinkle with the 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;
• onion;
• 100 grams of sour cream;
• salt pepper;
• vegetable oil.
Cooking method:
1. We sort the buckwheat, rinse and boil, like ordinary friable porridge, slightly salted, until tender.
2. Boil the breast, separate the fillet, cut it into small cubes.
3. Peel the onion and cut into a quarter rings, slightly wring out with your hands so that it softens.
4. Put the onions in a frying pan in the heated oil, fry for two minutes, add the chicken, stirring, fry for a couple of minutes.
5. Pour in half the sour cream, salt, sprinkle with spices. Stand on low heat for about 5 minutes.
6. Grate the cheese on the smallest grater, beat it together with the egg and the remnants of sour cream.
7. Put in a greased form in layers all prepared products: half buckwheat porridge, a third of cheese, chicken, a third of cheese, buckwheat, egg filling and the remaining cheese.
8. Bake for 40 minutes, setting the temperature to 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 into small pieces.
2. Zucchini peeled, rubbed on a coarse grater, slightly wring out.
3. Beat eggs with salt and spices, add cottage cheese, melted and cooled butter, soda and flour to the mass, mix well.
4. Put the squash and chicken in the curd dough, mix again.
5. Spread the curd-chicken mixture in the form, sprinkle with grated cheese and thyme.
6. Cook the chicken casserole for 30 minutes at 200 degrees.
Recipe 6: Chicken Fillet Pasta Casserole
Ingredients:
• a pound of chicken;
• 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 pan, fill it with water, boil until tender. After boiling, do not forget to slightly salt the broth.
2. We take out the finished meat and cut into small cubes.
3. Peel the carrots, rub and fry until soft in vegetable oil.
4. Boil pasta in slightly salted water until tender, but do not digest them.
5. Spread half the pasta in a greased form, put onion chopped on top, then chicken, carrots and the remaining half of the pasta.
6. For pouring, take two eggs, beat them together with mayonnaise and ketchup or sauce.
7. Pour pasta with chicken.
8. Cook for 10 minutes at 200 degrees, then pour half a glass of broth left after cooking the chicken, send for another 10 minutes in the oven.
9. After the allotted time, fill the casserole with three eggs, beaten with salt and pepper.
10. Cook the casserole with chicken until golden brown for another 15 minutes.
Recipe 7: Vegetable Chicken Fillet Casserole
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 until cooked, cool, cut into large circles.
2. Rinse the eggplant, cut into circles, salt, set aside for 10 minutes. Then rinse and dry again.
3. We rub the carrots, chop the onion, cut the pepper into strips.
4. Cut the meat into small cubes and fry in vegetable oil until tender.
5. Add onions and carrots to the meat, salt, pepper, fry all together for about 5 minutes.
6. Separately lightly fry eggplant and pepper on both sides.
7. Spread the chicken fillet first, then the eggplant with pepper, the last layer of potatoes.
8. We mix milk with grated cheese, add spices to taste. Pour the chicken casserole over the sauce.
9. Cook for 20 minutes at 180 degrees.
Recipe 8: Rice Casserole with Chicken Fillet
Ingredients:
• a glass of rice;
• 300 grams of fillet;
• two onions;
• two eggs;
• salt, oil, spices.
Cooking method:
1. Thoroughly wash the fillet, dry it. Cut into large pieces and grind either in a meat grinder or in a blender. Stuffing should turn out homogeneous, tender.
2. Peel the onion, cut into small cubes. We spread 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 cooked.
4. Rinse thoroughly, put in a pan, fill with large amounts of water, cook until tender. Then we recline on a sieve, rinse. Allow excess fluid to drain.
5. Stir the prepared rice with raw eggs.
6. Put half the rice mass in a greased form, spread the fried minced meat with onion on top, cover with rice.
7. Bake the dish for 30 minutes at 185 degrees.
8. If desired, casserole can be sprinkled with grated cheese, about 10 minutes before cooking.
Chicken fillet casserole - tricks and tips
• If you add pasta to a casserole, you must first boil them. So that when baking they do not stick together in one flour lump, a little vegetable oil should be poured into them after cooking and mixed.
• Add mushrooms? Use any kind, but be sure to pre-fry them.
• If you add carrots to a casserole with chicken, then you can pre-fry it until soft, so it turns juicier and softer.
• When adding potatoes, it must be preliminarily subjected to heat treatment - this can be a simple cooking, cooking in a jacket. Next, the potatoes are either chopped or mashed in mashed potatoes.
• Are you using zucchini as an additional ingredient? Remember that it is enough to rinse young fruits, but mature fruits require cutting of already hard peel and removal of seeds.
Do not be afraid to experiment, add any products in the refrigerator to the casserole, the versatility of the main ingredient is that chicken is combined with any products. Do not skimp on spices, their diverse use makes the same dish every time in a new way interesting and original.
