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.
Instruction
1

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

2

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.

3

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

4

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

5

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

6

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

7

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

8

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

9

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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