Potato casserole with chicken

Potato casserole with chicken


Potatoes — 8-10 pcs. medium size
Chicken fillet — 0,5 kg
Eggs of chicken — 3 pcs.
Sour cream home — 4-5 tbsp. L.
Vegetable oil
Green onions
Salt, «Italian herbs»


1. Chicken fillet wash, cut into large enough pieces. You can observe the shape of cubes with a side of 2-3 cm, or you can not worry much about it and just cut it under creative inspiration, as I actually did.
2. Sprinkle with salt, seasoning, stir and leave for 10-15 minutes.
3. Fry the fillet in vegetable oil until the appetizing crust appears.
4. If you are not sure that the appearance of such a crust will not prompt you to deprive the casserole of chicken fillet, then it is better to limit your stew. I tried to hold myself back.
5. Wash potatoes, pour water and cook. After 10 minutes after boiling, turn off the fire, drain the water, and cool the potatoes. Then clean and cut into slices.
6. Take the silicone form and pour out the potatoes and fillets, mix.
7. Eggs beat together with sour cream, salt and washed with green onions. Pour this mixture of chicken and potatoes.
8. Put in a preheated oven. Bake until there are signs of the preparedness of the dish, i.e. stunning aroma and brownish crust. Then get the casserole.
9. After a short pause, you can cut and serve to the table.

Bon Appetit !

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