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🍽️ Creamy Chicken and Pepper Casserole

279 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 1 shallot
• 500 g chicken breast fillet
• 3 tbsp lemon juice
• 2 tbsp olive oil
• salt
• pepper
• 2 small green chili peppers
• butter (for the dish)
• 1 tbsp butter
• 1 tsp flour
• 100 ml milk
• 100 ml vegetable broth
• white pepper
• nutmeg
• 2 tbsp finely grated parmesan
• 1 tbsp cress or sprouts (or herbs for garnish)

Instructions

1. 1. Peel the garlic clove and the shallot.
2. 2. Finely chop the garlic and the shallot.
3. 3. Cut the chicken meat into small, bite-sized pieces.
4. 4. Place the chicken pieces in a bowl.
5. 5. Add two tablespoons of lemon juice, oil, salt, and pepper to the chicken pieces.
6. 6. Add the finely chopped garlic and shallot.
7. 7. Mix everything well together.
8. 8. Wash the peppers and cut them into pieces or leave them whole, as you prefer.
9. 9. Set aside the peppers.
10. 10. Take a baking dish and grease it with butter.
11. 11. Place the chicken mixture into the prepared dish.
12. 12. Distribute the peppers evenly over the meat.
13. 13. Preheat the oven to 200 degrees Celsius (top and bottom heat).
14. 14. Melt the butter in a saucepan.
15. 15. Add the flour to the melted butter.
16. 16. Stir the flour briefly until it is fragrant.
17. 17. Pour the milk into the saucepan.
18. 18. Pour the broth into the saucepan.
19. 19. Bring the mixture to a boil.
20. 20. Season the sauce with salt, white pepper, and nutmeg.
21. 21. Add lemon juice and adjust the taste.
22. 22. Stir the Parmesan into the sauce.
23. 23. Pour the sauce evenly over the meat in the baking dish.
24. 24. Place the baking dish in the preheated oven.
25. 25. Place the dish on the middle rack.
26. 26. Bake the casserole for about 30 minutes.
27. 27. Remove the casserole from the oven.
28. 28. Grind fresh pepper over the casserole.
29. 29. Sprinkle the casserole with sprouts, cress, or herbs as you like.

Nutrition per serving

• kcal: 279
• Protein: 32 g · Fett/Fat: 15 g · Carbs: 4 g