Vegetable Casserole with Chicken
Baking and Desserts | Russian cuisine
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
8
Description
This recipe uses thigh fillet, but you can use any pieces of chicken or other poultry or meat. To prevent burning, place onions at the bottom layer, but you can also use cabbage. If desired, you can replace cabbage with tomatoes or bell peppers; mayonnaise can also be substituted with sour cream, tomato paste with ketchup, and cream with milk or omitted altogether. The casserole turns out juicy and tasty; the key is not to oversalt and not to overdo the seasoning, it's better to add a little less than usual, as salt and seasoning are used twice.
Ingredients
- "Petelinka Thigh Fillet" - 8 pieces
- Salad Potatoes - 4 pieces
- White Cabbage - 14.1 oz
- Onion - 1 head
- Passata Tomato Sauce - 2 tablespoons
- Mayonnaise - 2 tablespoons
- Cream - 5 fl oz
- Salt - 1 tablespoon
- Chicken Seasoning - 1 tablespoon
Step by Step guide
Step 1
Prepare the ingredients.
Step 2
Peel and wash the potatoes and onion.
Step 3
Slice the onion into half-rings.
Step 4
Place at the bottom of the baking dish.
Step 5
Slice the potatoes into rounds no thicker than 5 mm.
Step 6
Layer the potatoes on top of the onions.
Step 7
Add salt.
Step 8
Season with seasoning.
Step 9
Slice the cabbage into strips.
Step 10
Layer on top of the onions and potatoes.
Step 11
Add salt.
Step 12
Cut the chicken into small pieces.
Step 13
Layer on top of the cabbage.
Step 14
Season.
Step 15
Mix mayonnaise, tomato paste, and cream in a bowl.
Step 16
Spread over the chicken.
Step 17
Distribute evenly across the surface.
Step 18
Place in the oven for 35–40 minutes at 356°F.
Step 19
Check for readiness with a fork or knife.
Step 20
Cut the finished casserole into portions and serve.
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