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Winter chicken and vegetable casserole

Warming chicken casserole with tender vegetables and a golden cheese crust - pure comfort!

Ingredients

  • 500 g free-range chicken breast fillets from Nature & Respect
  • 300 g potatoes, peeled & sliced
  • 100 g zucchini, peeled & diced
  • 150 g broccoli, in florets
  • 200 ml cream
  • 100 ml chicken stock
  • 100 g grated cheese (e.g. Gouda or Emmental)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tsp paprika powder (sweet)
  • ½ tsp garlic powder
  • Salt, pepper, nutmeg to taste
Print recipe

Preparation

  1. Cut the free-range chicken breast fillets into bite-sized pieces. 
  2. Marinate in a bowl with olive oil, paprika powder, garlic powder, salt and pepper. Leave to stand briefly while you prepare the vegetables.

  3. Pre-cook the potatoes and carrots in boiling water for about 10 minutes. 
  4. Blanch the broccoli in boiling water for 2 minutes.

  5. Grease a casserole dish with butter. Spread the vegetables and marinated chicken pieces in the dish.

  6. Mix the cream and chicken stock in a bowl. Season with salt, pepper and a pinch of nutmeg. Pour the mixture over the chicken and vegetables.

  7. Sprinkle with grated cheese and place the dish in the preheated oven. Bake at 180 °C (fan oven) for approx. 25 minutes until the cheese is golden brown.

  8. Enjoy hot and enjoy the warmth of the winter casserole to the full!

Bon Appétit!

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