Créé avec l’IA
Baked Chicken and Potato Casserole
60 min 259 kcal par portion Moyen
Ingrédients
4 Portions
- chicken breast400 g
- potato300 g
- carrot100 g
- cabbage100 g
- tomato100 g
- cornflower2 tablespoons
- olive oil2 tablespoons
- salt1 teaspoon
- black pepper1 teaspoon
- paprika1 teaspoon
Instructions
- 1
Preheat your oven to 200°C (390°F).
- 2
Wash, peel, and cut the potatoes and carrots into thin slices. Shred the cabbage and dice the tomato.
- 3
Cut the chicken breast into bite-sized cubes.
- 4
In a large bowl, combine the chicken, potatoes, carrots, cabbage, and tomato.
- 5
In a small bowl, mix the cornflower, olive oil, salt, black pepper, and paprika to form a smooth paste.
- 6
Pour the cornflower mixture over the chicken and vegetables. Toss everything together until well coated.
- 7
Transfer the mixture into a lightly greased baking dish and spread it out evenly.
- 8
Cover the dish with aluminum foil and bake for 30 minutes.
- 9
Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the vegetables are tender and golden.
