Cauliflower broccoli casserole with chicken

Name: Cauliflower broccoli casserole with chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Broccoli; 1 (approx. 600 g) cauliflower; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Chicken filet; 1 Onion; 1/2 bunch/pot of chervil or parsley; 1-2 TABLESPOONS Oil; 100 g Whipped cream or milk; 1 Bag of cream of mushroom soup; 2 TABLESPOONS + some butter; 2 discs Toast

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Broccoli
1 (approx. 600 g) cauliflower
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Chicken filet
1 Onion
1/2 bunch/pot of chervil or parsley
1-2 TABLESPOONS Oil
100 g Whipped cream or milk
1 Bag of cream of mushroom soup
2 TABLESPOONS + some butter
2 discs Toast

Directions

1
Clean the cabbage, wash it and divide it into florets. Steam the cauliflower covered in about 1/2 l boiling salted water for 8-10 minutes. Cook broccoli for about 5 minutes. Drain, catch the vegetable water
2
Wash the meat, pat dry and cut into pieces. Peel and finely chop the onion. Wash the chervil and, except for something to garnish, pluck it
3
Fry the meat in hot oil until golden brown. Season and remove. Sauté onion in frying fat. Deglaze with approx. 3/8 l vegetable water and cream. Stir in soup powder, bring to the boil and simmer for about 5 minutes. Remove from heat, stir in chervil. Season to taste with pepper and salt if necessary
4
Pour the meat and cabbage into a greased flat casserole dish (approx. 30 cm long). Pour sauce over it. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 25 minutes
5
Debark the toast, grate roughly. Knead with 2 tablespoons of butter to form crumbs. After about 10 minutes spread over the casserole, bake until done. Garnish with the rest of the chervil. Served with: Boiled potatoes
6
Drink: cool rosé wine