Baked Chicken Pasta Casserole with Fresh Salad

Zubereitung

1. 1

   Season and Sear Chicken

   Season the chicken breast fillet with salt, black pepper, and paprika. Heat vegetable oil in a skillet over medium-high heat and sear the chicken until golden brown on both sides. Remove and set aside, then slice or shred once cool enough to handle.

2. 2

   Sauté the Vegetables

   In the same skillet, add a little more vegetable oil if needed. Sauté the diced onion until translucent, then add the grated or diced carrot, minced garlic, chopped orange bell pepper, and diced tomato. Cook for 5–7 minutes until softened. Stir in the chopped parsley.

3. 3

   Boil the Pasta

   Bring a large pot of salted water to a boil with a splash of vegetable oil. Cook 250 grams of pasta until just al dente (slightly underdone), as it will continue cooking in the oven. Drain and set aside.

4. 4

   Mix the Cream Sauce

   In a bowl, whisk together 3 eggs, 200 ml of heavy cream, 3 tablespoons of wheat flour, salt, black pepper, and oregano until smooth. This will be the binding custard for the casserole.

5. 5

   Assemble the Casserole

   Preheat the oven to 180°C (355°F). In a baking dish, layer the cooked pasta, the sautéed vegetables, the seared chicken pieces, and sliced fresh tomato. Pour the cream and egg sauce evenly over the top. Sprinkle 60 grams of grated Parmesan and 200 grams of shredded melting cheese over everything.

6. 6

   Bake Until Golden

   Bake the assembled casserole in the preheated oven at 180°C (355°F) for 30 minutes, or until the top is deep golden brown and bubbling.

7. 7

   Prepare the Fresh Salad

   While the casserole bakes, combine sliced cucumbers, chopped celery, and chopped green onion stems in a bowl. Season with salt to taste and toss with 2–3 tablespoons of plain white yogurt as the dressing.

8. 8

   Serve and Enjoy

   Remove the casserole from the oven and let it rest for a few minutes. Serve hot portions alongside the fresh yogurt salad. Enjoy your meal!