Chicken chili casserole with parmesan crust

Name: Chicken chili casserole with parmesan crust
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Chicken filet; 2 large onions; 3 Garlic cloves; 0?$? red chillies; 3 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 1⁄2 Tsp ground cumin; 2 TEASPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 1 can(s) (425 ml) Corn grains; 1 can(s) (425 ml) Kidney beans; 2 large red peppers; 50 g Parmesan (piece); 120 g soft butter; 6 TABLESPOONS Breadcrumbs; 1 ripe avocado; 2 TABLESPOONS Lime juice; 200 g Schmand; 125 g Edible quark (20 %)

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Chicken filet
2 large onions
3 Garlic cloves
0?$? red chillies
3 TABLESPOONS Oil
7-10 Tbsp salt, pepper
1⁄2 Tsp ground cumin
2 TEASPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
1 can(s) (425 ml) Corn grains
1 can(s) (425 ml) Kidney beans
2 large red peppers
50 g Parmesan (piece)
120 g soft butter
6 TABLESPOONS Breadcrumbs
1 ripe avocado
2 TABLESPOONS Lime juice
200 g Schmand
125 g Edible quark (20 %)

Directions

1
Wash the meat, dab dry and cut into small cubes. Peel and chop onions and garlic. Wash the chillies, dab dry, cut lengthwise and remove the seeds. Chop the chillies very finely.
2
Heat 2 tablespoons of oil. Brown the meat in it for 2-3 minutes, season with a little salt and take it out. Sauté onions, chilli, cumin and 2⁄3 garlic in the frying fat. Stir in tomato paste and sweat briefly.
3
Add the canned tomatoes with the juice and chop. Bring everything to the boil and simmer open for about 15 minutes.
4
Rinse and drain the corn and beans. Clean, wash and cut the peppers into small cubes. Add everything with the meat to the sauce and simmer for 5 minutes. Season with salt and pepper.
5
Grate the cheese finely for the Parmesan sprinkles. Knead with butter and breadcrumbs to form crumbles. Put the chicken chili in a casserole dish. Spread the Parmesan crumbles on top. Bake in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: s.
6
manufacturer) bake for about 15 minutes
7
Halve the avocado, remove the stone and remove the flesh from the skin with a spoon. Puree the flesh with lime juice and the remaining garlic. Season with salt and pepper. Stir sour cream and quark until smooth.
8
Serve both with the chili casserole. Tortilla chips are delicious with it.