Chicken and Vegetable Casserole

Name: Chicken and Vegetable Casserole
Total time: 65 min
Ingredients: 1/2 unit zucchini; 2 unit carrot; 1 unit potato; 1 unit egg; 11 oz chicken; 6 slices sliced cheese; 2 oz grated cheese; 2 tsp oat flour; 1/2 tsp salt

Marisel

“Grab the vegetables you have in your fridge and turn them into a delicious casserole. It's ideal for a light, healthy, and uncomplicated meal.”

ingredients

Difficulty

Easy

Time

65'

Fresh ingredients

zucchini

1/2 unit

carrot

2 units

potato

1 unit

egg

1 unit

chicken

11 oz

sliced cheese

6 slices

grated cheese

2 oz

Pantry ingredients

oat flour

2 tsp

salt

1/2 tsp

Instructions

Start by boiling the chicken in water with salt for 18 minutes in an instant pot or pressure cooker. If you don't have one, boil it in a normal pot for approximately 30 minutes, until the meat is white all the way through. Let it cool.

While the chicken is cooking, grate the vegetables. Add the beaten egg, salt, flour, and mix well.

Shred the chicken.

Divide half of the vegetables into the bottom of a greased and lined mold. Fill with the shredded chicken, then sprinkle the cheese on top and cover with the rest of the veggies. Sprinkle more cheese on top.

Bake the casserole in the oven at 375°F and for approximately 40 minutes.

Tips & Tricks

In order to save time you can cook the chicken ahead of time.

Use whichever vegetables you have on hand and combine them whichever way so you can vary the options. You can use broccoli, pumpkin, and sweet potato.

You can use flour instead of oat flour.|Add the spices you love the most to the dish.