Hearty Potato-Chicken Casserole

Hearty Potato-Chicken Casserole

Casserole

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Cook Time

1 h

Servings

4

Difficulty

Medium

Prep Time

30 min

This Thermomix® recipe for Hearty Potato-Chicken Casserole is ready in 1 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This hearty potato-chicken casserole from the Thermomix® is a hearty main course with potatoes, peppers and chicken breast fillet. Preparation with the Thermomix® takes about 60 minutes and yields 4 servings. The gluten-free casserole is ideal for a family meal or as a satisfying meal. With just a few ingredients, it is easy to prepare and perfect for lovers of light cuisine.

Ingredients (10 ingredients)

  • 600 g waxy potatoes
  • 2 piece Bell peppers
  • 500 g Chicken breast fillet
  • 2 tbsp Olive oil
  • 200 g Cream
  • 100 g Cream cheese with pepper
  • 100 g Grated cheese
  • 1 tsp Sweet paprika powder
  • Salt
  • Pepper

Preparation (6 steps)

1

Prepare potatoes

Peel 600 g of waxy potatoes and cut into approx. 2 cm cubes. Place the potato cubes in a saucepan, cover with cold, salted water and bring to a boil. After boiling, simmer for 10 minutes. Then drain and set aside.

2

Prepare peppers

Wash, core and dice 2 bell peppers.

3

Fry chicken

Cut 500 g of chicken breast fillet into bite-sized pieces. Heat 2 tbsp of olive oil in a pan and fry the chicken in it for approx. 5 minutes until lightly browned. Add the diced peppers and fry for another 2 minutes. Season with 1 tsp sweet paprika powder, salt and pepper.

4

Prepare sauce

Thermomix® Setting
10 sec/Speed 3

Put 200 g cream and 100 g cream cheese with pepper into the mixing bowl. Season with salt and pepper and mix for 10 sec/speed 3.

10
5

Mix casserole

Mix the cooked potato cubes, the fried chicken with peppers and the sauce from the mixing bowl in a casserole dish.

6

Add cheese and bake

Sprinkle 100 g of grated cheese (e.g. Emmentaler) over the casserole. Preheat the oven to 200 degrees top and bottom heat. Bake the casserole in the preheated oven for approx. 30 minutes until the cheese is golden brown.

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About this recipe

This potato-chicken casserole is a dish that is always well received by our family. I still remember my grandma well, who always prepared a similar version in a cast-iron pot on the stove. Of course, without a Thermomix®, but the taste was unmistakable. The modern version with the Thermomix® makes preparation much easier and faster, without losing the hearty character. The basis of the casserole is the waxy potatoes. They provide a pleasant texture and give the dish substance. It is important that they are not cooked too soft, as they will continue to cook in the oven. The pepper brings a light sweetness and freshness to the casserole, which harmonizes perfectly with the hearty chicken. I like to use a mixture of red and yellow peppers to give the dish a little more visual appeal. The chicken breast fillet is the protein component and should not be too dry. The brief searing in the pan provides roasted aromas and keeps it juicy. The Thermomix® is mainly used to prepare the sauce. Cream and cream cheese with pepper form the creamy base that holds everything together. The cream cheese with pepper already gives the sauce a nice seasoning, which is further enhanced by sweet paprika powder. Be careful not to stir the sauce in the Thermomix® for too long, as it may become too thick. The short time on speed 3 is perfectly sufficient. When mixing the casserole in the casserole dish, it is important that all the ingredients are well distributed so that every bite tastes the same. The grated cheese provides a golden brown crust and an extra flavor kick. If you like it vegetarian, you can simply replace the chicken breast fillet with smoked tofu or Halloumi. Other vegetables such as zucchini, eggplant or mushrooms also go perfectly in the casserole. There are no limits to the imagination when it comes to spices. Garlic, rosemary, thyme or curry powder give the casserole its own unique flavor. A fresh salad with a light vinegar-oil dressing goes well as a side dish to this hearty casserole. A piece of baguette or ciabatta also tastes good to soak up the delicious sauce. The potato-chicken casserole can be prepared well in advance. You can prepare it the day before and keep it in the refrigerator. Before baking, you should let it stand at room temperature for about 30 minutes. Leftovers of the casserole can be stored in the refrigerator and reheated the next day. It also tastes very good cold.

Tags

#Chicken #Potato #Hearty #Gluten free #Oven #Few ingredients

Allergens

  • Milk

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