Baked casserole with pasta and chicken in the oven
Description
When there was only a little bit left at home, it was the perfect time to make a casserole. For the pasta and chicken casserole, I used boiled chicken leftover from soup, a small amount of pasta, and whatever vegetables I had in the fridge. By the way, you can optionally replace the eggs and milk with sour cream or kefir if you'd like.
Instructions
- 1
Step 1
First, cook the pasta, but don't overcook it—actually, you can undercook it slightly, as it will finish cooking in the oven. Drain the water.
- 2
Step 2
Boil the chicken as well and cut it into small pieces.
- 3
Step 3
In a separate pan, sauté diced onion, grated carrot, and bell pepper until softened. Season the vegetables with salt and pepper. Then, in a baking dish, layer all the ingredients: first the pasta, then the sautéed vegetables, and finally the chicken. Beat the eggs with milk, add spices to taste, and grated cheese if desired. Pour this mixture over the casserole.
- 4
Step 4
Place in a preheated oven at 180°C and bake for half an hour, or 40 minutes.
- 5
Step 5
You can sprinkle the ready chicken and pasta casserole with additional grated cheese or herbs before serving.