Cheese and chicken casserole

Description

This dish is perfect for Breakfast or a light dinner. The dish turns out very tasty and satisfying. This pudding can be served with fresh or steamed vegetables. Casserole tasty and warm and cold.

Ingredients

Buckwheat

1 pack
Chicken egg

2 piece
Chicken breast

300 g
Cheese

250 g
Onion

1 piece
Vegetable oil

2 Tbsp
The mixture of peppers
Sour cream

100 g
Tomato

100 g
Seasoning
Salt

Cooking

Ingredients for casseroles.

Boil according to instructions 1 bag of buckwheat.

Peeled onions, cut into half rings and fry in heated oil until transparent.

Add to the onions cut small pieces of chicken

... and fry until white not forgetting to stir.

Put the chicken and onion in a bowl and grind in a blender.

Add to a bowl of boiled buckwheat, cheese, eggs, sour cream, seasoning for chicken, pepper mix and salt, grind in a blender until smooth.

Baking dish (I have silicone, size, shape 21х10 cm) grease with butter, sprinkle with breadcrumbs, and put a lot of chicken, level. Top weight, I put sun-dried tomatoes.

Close the tomatoes with a chicken weight. I did 2 rows of tomatoes and 3 layers of chicken mass.

Prepare the casserole in a preheated 180°C oven for about 45-60 minutes. Check on a dry stick.. If you want a drier pie, somewhere up to 60 minutes. Ready give the casserole time to cool and then removed from the mold and cut into pieces with a sharp knife. If you don't have silicone moulds, line the bottom with a sheet of edible paper, smear a little oil (a drop) and sprinkle with breadcrumbs (about 0.5-1 tsp)

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