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Baked Chicken Pasta Casserole with Fresh Salad

Name: Baked Chicken Pasta Casserole with Fresh Salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Other
Ingredients: 1 piece chicken breast fillet sliced or cubed; salt to taste, used in multiple stages; black pepper to taste, used in multiple stages; 1 tsp paprika; vegetable oil for sautéing; 1 piece onion diced; 1 piece carrot peeled and diced or grated; 2 clove garlic minced; 1/2 piece orange bell pepper chopped; 2 piece tomato diced, used in two stages; 1 bunch fresh parsley chopped; 3 piece eggs; 1 tsp oregano; 3/4 cup heavy cream; 3 tbsp wheat flour; 8 oz pasta any short pasta shape; 2 oz Parmesan cheese grated; 7 oz melting cheese shredded, such as mozzarella or Gouda; celery for the salad, chopped; 2 piece small cucumbers for the salad, sliced; green onion stems for the salad, chopped; 3 tbsp plain white yogurt for the salad dressing

Golden-baked pasta layered with seasoned chicken, sautéed vegetables, and a rich egg-cream-cheese sauce with a bubbling, melty top.

55 min4 servings

Ingredients

1 piece chicken breast fillet · sliced or cubed
salt · to taste, used in multiple stages
black pepper · to taste, used in multiple stages
1 tsp paprika
vegetable oil · for sautéing
1 piece onion · diced
1 piece carrot · peeled and diced or grated
2 clove garlic · minced
1/2 piece orange bell pepper · chopped
2 piece tomato · diced, used in two stages
1 bunch fresh parsley · chopped
3 piece eggs
1 tsp oregano
3/4 cup heavy cream
3 tbsp wheat flour
8 oz pasta · any short pasta shape
2 oz Parmesan cheese · grated
7 oz melting cheese · shredded, such as mozzarella or Gouda
celery · for the salad, chopped
2 piece small cucumbers · for the salad, sliced
green onion stems · for the salad, chopped
3 tbsp plain white yogurt · for the salad dressing

Directions

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
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
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
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
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
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
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
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!