Chicken soufflé casserole
Cooking time:
55 minutes
Active time:
20 minutes
Complexity:
Average
The delicate taste, airy texture and striking portion of protein are all about our chicken casserole. It is most convenient to cook it immediately in portion forms, such as silicone or foil, and just get it before serving, heat it up and enjoy it .
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Recipe for Chicken Casserole Soufflé
Ingredients for 8-10 servings
chicken fillet
750g
Greek yogurt
240g
eggs
2 pcs.
green peas
150 g
parsley
a few twigs
garlic
1 clove
dried basil
2 g
salt
to taste
ground black pepper
to taste
Step 1/6
Defrost the peas and blanch them in boiling salted water for 2 minutes. Then fold into a colander to make the glass liquid, and rinse with cold water to maintain color.
Step 2/6
Finely chop the parsley.
Step 3/6
Chop the chicken fillet in a blender. Add the eggs, yoghurt, garlic, salt, pepper and dried basil. Whisk until smooth and smooth.
Step 4/6
Add peas and parsley to the chicken mass, mix.
Step 5/6
Spoon the mixture into the roasting tins, cover with foil and cook in the oven preheated to 180C for 35 minutes.
Step 6/6
Store the finished casserole in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Ingredients for 8-10 servings
chicken fillet
750g
Greek yogurt
240g
eggs
2 pcs.
green peas
150 g
parsley
a few twigs
garlic
1 clove
dried basil
2 g
salt
to taste
ground black pepper
to taste
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