Potato chicken casserole with broccoli

Name: Potato chicken casserole with broccoli
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g medium firm boiling potatoes; 350 g Chicken filet; 1 (approx. 400 g) Head broccoli; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 1-2 Garlic cloves; 1/2 bunch Oregano; 5 Eggs (size M); 150 g Whipped cream; 7-10 Tbsp Pepper; 50 g Parmesan cheese

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g medium firm boiling potatoes
350 g Chicken filet
1 (approx. 400 g) Head broccoli
7-10 Tbsp Salt
2 TABLESPOONS Oil
1-2 Garlic cloves
1/2 bunch Oregano
5 Eggs (size M)
150 g Whipped cream
7-10 Tbsp Pepper
50 g Parmesan cheese

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime, wash the chicken filet, dab dry and cut into slices of about 3 cm thickness. Wash and clean the broccoli and cut the florets from the stems.
2
Cook the broccoli florets in boiling salted water for about 5 minutes. Drain and let it evaporate. Heat the oil in a pan and fry the fillet until golden brown. Remove and briefly sauté the garlic in it.
3
Take it out. Drain potatoes, rinse with cold water and peel. Cut potatoes into slices. Place a layer of potato slices in an ovenproof casserole dish. Layer the remaining potato slices, broccoli and chicken on top.
4
Wash oregano, except for a little to garnish, dab dry and chop finely. Whisk eggs and cream, season with salt and pepper. Stir in garlic and oregano. Pour egg cream over the casserole.
5
Grate the Parmesan finely and sprinkle over it. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Cover after 20 minutes if necessary. Remove and serve garnished with oregano.