Chicken casserole à la Hawaii
easy
75 mins
75 mins
Ingredients
- 1 kg waxy potatoes
- 6 Chicken fillets (approx. 125 g each)
- 1 TABLESPOON clarified butter
- 1 can(s) (850 ml) Pineapple in slices
- 30 g Butter or margarine
- 30 g Flour
- 200 ml Vegetable broth (instant)
- 200 ml Milk
- 200 g sliced boiled ham
- 200 g Scheibletten "Chester"
- 7-10 Tbsp Parsley and cocktail cherries
- 7-10 Tbsp Grease
Directions
- 1
Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime, wash the chicken fillets and pat them dry. Heat clarified butter in a pan. Fry the fillets for 3-4 minutes on each side. Drain the pineapple in a sieve, collecting the juice. Melt the fat in a pan, dust with flour.
- 2
Stir in 100 ml pineapple juice, stock and milk. Bring the béchamel to the boil. Drain the potatoes, quench, peel and slice. Grease an ovenproof dish. Line the bottom with potato slices. Place slices of ham on top. Cut pineapple rings in half. Pour half the béchamel sauce on the ham. Layer pineapple slices and chicken fillets alternately. Pour the rest of the sauce into the spaces between them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.
- 3
Place slices of ham on top. Cut pineapple rings in half. Pour half the béchamel sauce on the ham. Layer pineapple slices and chicken fillets alternately. Pour the rest of the sauce into the spaces between them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Cut cheese slices in half and spread them on the casserole about 5 minutes before the end of the baking time. Remove, garnish with parsley and cocktail cherries and eat immediately
Nutrition Facts
530 kcal
51 g
15 g
46 g
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