Chicken and onion casserole

Name: Chicken and onion casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Potatoes; 1 can(s) (425 ml; 250 g by weight) Tomatoes; 800 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/8 l clear chicken stock (instant); 250 g Whipped cream; 1 Bag "Fix for onion cream chicken"; 1 carton pack (195 g; weight loss 125 g) Mozzarella cheese; 7-10 Tbsp chopped parsley and basil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Potatoes
1 can(s) (425 ml; 250 g by weight) Tomatoes
800 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/8 l clear chicken stock (instant)
250 g Whipped cream
1 Bag "Fix for onion cream chicken"
1 carton pack (195 g; weight loss 125 g) Mozzarella cheese
7-10 Tbsp chopped parsley and basil

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Quench cold, peel and slice. Drain tomatoes on a sieve and cut into pieces. Wash the meat, dab dry and cut into cubes.
2
Heat the oil in a pan and fry the meat well all around. Season with salt and pepper. Deglaze with chicken soup and cream. Stir in the contents of the bag and bring to the boil.
3
Fold in the tomatoes. Grease a casserole dish (approx. 1.2 litres capacity) and layer the potato slices on the edge and season with salt and pepper. Fill the onion-cream-chicken ragout in the middle.
4
Cut the cheese into slices and spread on the casserole. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 20 minutes. Sprinkle with chopped parsley as desired and serve garnished with basil.