Chicken-Zucchini Casserole

Name: Chicken-Zucchini Casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Courgette; 1 Stalk leek (leek); 1 small onion; 3 TABLESPOONS Oil; 4 (240 g each) Chicken filets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Lemon juice; 50 g Gouda cheese; 200 g Whipped cream; 2 TABLESPOONS Ketchup; 7-10 Tbsp Sweet peppers

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Courgette
1 Stalk leek (leek)
1 small onion
3 TABLESPOONS Oil
4 (240 g each) Chicken filets
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Lemon juice
50 g Gouda cheese
200 g Whipped cream
2 TABLESPOONS Ketchup
7-10 Tbsp Sweet peppers

Directions

1
Wash, clean and slice the zucchini and leek. Peel onion and cut into fine cubes. Heat 2 tablespoons of oil in a large pan. Season chicken fillets with salt, pepper and a little lemon juice.
2
Fry in hot fat on both sides until golden brown. Place the chicken fillets in an ovenproof dish. Heat 1 tablespoon of oil in a frying pan and sauté the onion cubes. Add the rest of the vegetables and fry briefly.
3
Spread the vegetables in the casserole dish. Grate cheese. Mix cream and ketchup and season with salt, pepper and paprika. Pour sauce over meat and vegetables and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.
4
Baguette tastes good with it.