Chicken casserole with pumpkin and cheese

You’ll need
  • – 700-750g chicken fillet;
  • – 700g peeled pumpkin;
  • – 200g of any cheese hard varieties;
  • – 150g sour cream;
  • – 150 g mayonnaise;
  • – 30 g butter;
  • – 3-4 tablespoons breadcrumbs;
  • – salt, pepper, spices to your taste.

Chicken fillet cut into medium-sized pieces. They should not be very large and not very small. Solim, pepper and add spices to taste.


Peeled pumpkin, pre-cut into pieces for convenience, rub on a medium grater. You don’t need to rub it on the smallest grater, as it turns out just pumpkin porridge, which is completely unsuitable.


Cheese is also rubbed on the grater, you can both on the smallest, and on the medium (does not matter).


Grounded pumpkin and cheese put into one tank (preferably rather large), add mayonnaise and sour cream, then mix it all very carefully .


Bake shape prelubricated with butter, then sprinkle with breadcrumbs, spreading them evenly across the bottom forms.


From the mixture of cheese with pumpkin take half and spread evenly into the shape, while slightly primitive it.


On top, spread the sliced chicken fillet. You can also sprinkle with various spices. A mixture of dried herbs will also suit well.


Then lay out the remaining pumpkin with cheese. All this is sprinkled with leftover breadcrumbs.


Put in pre-heated to 200 degrees oven and bake for about an hour. Let the casserole cool a little, cut and enjoy the result!

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