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Potato casserole with chicken fillet

0
969
Kitchen Russian
Calorie content 144 kcal
Portions 6 port.
Cooking time 120 minutes
Proteins * 10.4 g
Fats * 9.7 g
Carbohydrates* 8 gr.
* per 100 gr. product
Potato casserole with chicken fillet
Content

This delicate potato casserole with chicken is perfect for a family lunch or dinner. This dish is prepared simply and effortlessly. Fragrant notes of saffron and a mixture of peppers in the composition, make themselves felt with a warm orange color and a delicate aroma.

Ingredients

Cooking process

step 1 out of 9
Dry the chicken fillet with a paper towel and beat it with a hammer through the cling film so that the fillet pieces do not fly in different directions. It is recommended to use thigh or drumstick fillets for casseroles, but not breast, so that the cooked casserole is more juicy.
step 2 out of 9
Place the broken pieces of chicken fillet in a heat-resistant baking dish greased with vegetable oil.
step 3 out of 9
Sprinkle the chicken on top to taste with salt, white pepper, black pepper and saffron.
step 4 out of 9
Peel the onions, rinse and cut into small cubes. Spread the chopped onion over the chicken fillet around the entire perimeter.
step 5 out of 9
Peel the potatoes, rinse and dry. We cut it into semicircles, no more than five millimeters thick.
step 6 out of 9
Place the potato slices tightly in one layer on top of the onion, trying to completely cover the surface of the chicken fillet with onions. Sprinkle the potatoes with salt to taste and squeeze the mayonnaise out of the bag with the cut-off corner in the form of a grid on top.
step 7 out of 9
We put the next layer of potatoes and squeeze mayonnaise onto it. So it is necessary to lay all the potatoes, you should get approximately three to four layers of potato slices. Do not forget to coat each layer with mayonnaise. Mix milk with water and pour the casserole with this mixture.
step 8 out of 9
Densely fill the casserole with grated, on a coarse grater, cheese.
step 9 out of 9
Preheat the oven to 180 degrees and put the casserole dish in it for an hour and a half. The criterion for complete readiness is completely soft potatoes. Also, the top should be well browned. To serve, divide the casserole directly in the shape with a spatula in portions and sprinkle with herbs, if desired.

Bon Appetit!

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