Broccoli and Chicken Fillet Casserole

Casseroles, or 'zapekanka' as they are lovingly called in many Eastern European homes, are the ultimate comfort food. This Broccoli and Chicken Fillet Casserole is a modern, healthy take on the classic. It brings together tender chicken, vibrant broccoli, and a light, savory egg custard, all baked to golden perfection. It's a simple, one-dish wonder that's both nutritious and incredibly satisfying. Perfect for a cozy family dinner, this recipe is sure to become a new favorite in your household.

Broccoli and Chicken Fillet Casserole

Cooking: 1 hour

Quantity: 2 Servings

Per serving

Calories: 275 kcal

Proteins: 27 g

Fats: 15 g

Carbohydrates: 8 g

Ingredients for Broccoli and Chicken Fillet Casserole

• 200 g chicken fillet
• 350 g broccoli
• 2 large eggs
• 20 g mannaya krupa (semolina)
• milk, onion, leek, chili pepper, butter, and oil for frying

How to Make Broccoli and Chicken Fillet Casserole

Slice the chicken fillet into thin strips. In a mixture of equal parts vegetable oil and butter, sauté finely chopped onion, then add the chicken strips. Fry for a few minutes, then remove from the heat and transfer the chicken fillet to a flat, ovenproof dish. Grease the dish beforehand with cold butter and sprinkle with mannaya krupa (semolina).

Place the pan-fried chicken fillet into a baking dish

Cut the broccoli into small florets. Steam or boil in simmering water for 3-4 minutes. You can use either fresh or frozen broccoli for this dish; there’s no significant difference. Moreover, studies show that frozen broccoli retains many of its beneficial nutrients.

Add the steamed broccoli to the chicken fillet.

Add broccoli to the chicken fillet

Season the dish with green chili pepper. This is optional, so if you don’t enjoy spicy food, you can skip this step.

Season the dish with green chili pepper

In a bowl, mix two large eggs with salt and two tablespoons of milk. Whisk lightly with a fork and pour the egg mixture over the chicken and broccoli. There’s no need to beat the eggs vigorously; a simple stir with a fork will do. You can also add a tablespoon of semolina to the egg and milk mixture to make the casserole denser and more filling.

Pour the egg mixture over the chicken and broccoli

Sprinkle the casserole with leeks sautéed in butter. Preheat the oven to 170°C (340°F).

Sprinkle the casserole with pan-fried leeks

This delicate casserole should be cooked gently to preserve the green color of the broccoli and prevent the egg mixture from burning. To do this, pour hot water into a larger roasting pan to create a water bath, and then place the casserole dish inside it. Bake in the oven for about 25-30 minutes, or until the eggs are set.

The finished casserole can be served with hollandaise or a cream sauce