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Potato & Chicken Casserole with Béchamel
55 Min.Für 4Nutri-Score C€€
C
55 Min.
55 Min.Potato & Chicken Casserole with Béchamel
was Sie brauchen
Zutaten
potatoes (peeled)Obst & Gemüse4 Stücke
chicken fillet (cut into pieces)Fleisch2 Stücke
mushrooms (sliced)Obst & Gemüse300 g
onion (chopped)Obst & Gemüse0,5 Stücke
garlic (minced)Obst & Gemüse2 Stücke
mozzarella (grated)Milchprodukte200 g
butterMilchprodukte30 g
flourVorräte15 g
milkMilchprodukte300 ml
saltGewürze5 g
black pepper (ground)Gewürze2 g
nutmeg (grated)Gewürze1 g
thymeGewürze2 g
vegetable oil (for frying)Vorräte20 ml
pro Portion
Nährwerte
411kcal
- Kohlenhydrate
- 33 g
- Eiweiß
- 26 g
- Fett
- 20 g
was Sie verwenden
Utensilien
Auflaufform
Bratpfanne
Stielkasserolle
Kartoffelstampfer
Schneebesen- Kochfeld
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Boil and mash the potatoes
- Boil the potatoes in salted water until soft.
- Drain and mash them directly in the baking dish.
- Schritt 2
Fry the chicken and vegetables
- Heat the oil and fry the chicken fillet until golden.
- Add the mushrooms, onion and garlic and cook until softened.
- Schritt 3
Make the béchamel
- Melt the butter, stir in the flour and cook briefly.
- Pour in the milk while whisking until the sauce thickens.
- Season with salt, pepper, nutmeg and thyme.
- Schritt 4
Assemble the casserole
- Spread the chicken and mushroom filling over the mashed potatoes.
- Pour the béchamel over the top and cover with grated mozzarella.
- Schritt 5
Bake
- Bake on grill + convection at 180 °C until the cheese is melted and golden.
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