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🍝 Chicken Noodle Casserole

753 kcal · 30 min · 4 servings

Ingredients

• Vegetable oil (for the ramekins)
• 350 g pasta (e.g. macaroni)
• salt
• 250 g chicken breast fillet
• 1 sprig Thai basil
• 2 eggs
• 250 ml whipping cream
• pepper (from the mill)
• 80 g grated cheese (e.g. Emmentaler)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius using the top and bottom heat setting.
2. 2. Take four small oven-safe ramekins. Brush the insides with a little oil to prevent sticking.
3. 3. Cook the pasta in salted water. Cook them only very briefly so they remain al dente.
4. 4. Immediately rinse the pasta with cold water. Then let them drain well.
5. 5. Rinse the chicken meat briefly. Pat it dry with a kitchen towel.
6. 6. Cut the chicken meat into thin strips.
7. 7. Rinse the basil briefly. Shake it dry.
8. 8. Pluck the basil leaves from the stems. Cut the leaves into fine strips as well.
9. 9. Mix the chicken strips, the pasta, and the basil in a bowl.
10. 10. Fill the mixture evenly into the prepared ramekins.
11. 11. Whisk the eggs in a separate bowl with the cream.
12. 12. Season the egg-cream mixture with salt and pepper.
13. 13. Pour the liquid evenly over the pasta in the ramekins.
14. 14. Spread the cheese evenly over the surface.
15. 15. Place the ramekins in the oven. Bake the casserole for about 30 minutes.
16. 16. Remove the casserole when the surface is baked golden brown.

Nutrition per serving

• kcal: 753
• Protein: 35 g · Fett/Fat: 39 g · Carbs: 64 g