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🍽️ Creamy Chicken Casserole with Two Flavors

1028 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets
• 500 ml whipping cream
• 12 dried tomatoes in oil
• 100 g Parmesan
• 1 jar pesto
• 4 egg whites
• 4 slices toast bread
• salt
• pepper

Instructions

1. 1. Preheat the oven to 200 degrees.
2. 2. Cut the chicken breast fillets into small pieces.
3. 3. Take half of the meat pieces and puree them together with the dried tomatoes and two slices of toast bread until smooth.
4. 4. Take the other half of the meat pieces and puree them together with the pesto and the remaining toast slices until smooth.
5. 5. Whip the cream until stiff.
6. 6. Stir the parmesan into the whipped cream.
7. 7. Whip the egg whites until stiff.
8. 8. Fold in two tablespoons of the whipped egg whites into the first chicken mixture (with tomatoes).
9. 9. Fold in two tablespoons of the whipped egg whites into the second chicken mixture (with pesto).
10. 10. Stir the remaining whipped egg whites into the cream-parmesan mixture.
11. 11. Season both chicken mixtures with salt and pepper.
12. 12. Line a casserole dish with cling film.
13. 13. Layer the two chicken mixtures alternately into the dish.
14. 14. Pour the cream-egg white mixture over the layers.
15. 15. Bake the casserole in the preheated oven until golden brown.
16. 16. Let the casserole rest briefly before removing it from the dish.
17. 17. Serve the casserole with vegetable noodles.

Nutrition per serving

• kcal: 1028
• Protein: 69 g · Fett/Fat: 76 g · Carbs: 18 g