Chicken and vegetable casserole

Name: Chicken and vegetable casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 350 g Carrots; 500 g Kohlrabi; 1 bundle (150 g) Spring onions; 125 g cherry tomatoes; 750 ml Vegetable broth (instant); 4 Chicken fillets (approx. 130 g each); 2 TABLESPOONS Oil; 250 g Whipped cream; 1 pack of fix for onion-cream chicken (content 30 g); 7-10 Tbsp Chervil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

350 g Carrots
500 g Kohlrabi
1 bundle (150 g) Spring onions
125 g cherry tomatoes
750 ml Vegetable broth (instant)
4 Chicken fillets (approx. 130 g each)
2 TABLESPOONS Oil
250 g Whipped cream
1 pack of fix for onion-cream chicken (content 30 g)
7-10 Tbsp Chervil

Directions

1
Peel carrots and kohlrabi. Cut carrots into slices, kohlrabi into sticks. Clean and wash spring onions and cherry tomatoes. Cut spring onions into coarse rings. Halve the cherry tomatoes. Put kohlrabi in boiling broth and cook for about 10 minutes. After half the cooking time add the carrots.
2
Pour the vegetables onto a sieve and drain well. In the meantime, wash the meat thoroughly with cold water and pat dry with kitchen paper. Heat the oil in a pan and fry the meat on each side for about 5 minutes at medium heat. Mix the cream and contents of the package Onion-Cream-Fix. Put kohlrabi, carrots, spring onions and tomatoes in an ovenproof dish, place chicken fillets on top and pour onion-cream-fix over them. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Serve garnished with chervil as desired