Chicken and Mushroom Casserole

Ingredients

• Chicken fillet 20 oz
• Chicken Egg 1 piece
• Potato 0 lbs
• Onion 1 head
• Carrot 1 piece
• Frozen green bean pods 5 oz
• Champignons 5 oz
• Parsley 0 oz
• Parmesan Cheese 0 oz
• Truffle Oil to taste
• Butter 5 oz
• Sugar 0 oz
• Salt to taste
• Ground Black Pepper to taste
• Bay leaf 1 piece
• Allspice berries 2 pieces
• Vegetable Oil 0 fl oz

Step-by-Step Guide

Step 1

Prepare all the ingredients. Take the peas out of the freezer.

Step 2

Place the chicken breast in cold water, add bay leaf and allspice, bring to a boil, and let it simmer covered for 20 minutes.

Step 3

Peel the potatoes, cut them into quarters, and boil until tender.

Step 4

Mash the cooked potatoes into a puree with truffle and cream butter.

Step 5

Season the puree with salt and pepper to taste, and stir in the egg.

Step 6

Finely chop the onion and coarsely chop the mushrooms.

Step 7

Dice the carrot into 5 mm cubes.

Step 8

In vegetable oil, sauté the onion until soft, then add the mushrooms and cook everything together over high heat until golden brown. Transfer to a large bowl.

Step 9

Sauté the carrots in the same skillet with some vegetable oil until they are tender, then add sugar and glaze over high heat.

Step 10

Dice the cooked chicken into small cubes, about 1 cm on each side.

Step 11

Add the carrot, chicken, peas, and finely chopped parsley to the bowl with the onions and mushrooms. Season with salt and pepper, and mix well.

Step 12

Spread this mixture into a baking dish, then top it with the puree.

Step 13

Sprinkle with Parmesan cheese and place in the oven preheated to 390°F for 15 minutes.

Step 14

Serve the chicken casserole hot or cold.