Chicken 250 g
Fresh champignons 250 g
Hard cheese 150 g
Sour cream 100 – 130 ml
Wheat flour 1-2 tbsp
Salt to taste
Pepper mix to taste
Vegetable oil 2 tbsp
I usually start by frying champignons with onions in vegetable oil. It would be good to preserve the traditional slicing of the ingredients. But this time I got small cubes)
Mushrooms and onions will be fried until they become transparent. Do not overcook onions! He can give a little bitterness to a gentle dish. Do not forget to slightly salt the mushrooms with onions.
Now it’s time to add the chopped boiled chicken to the pan. I used chicken fillet, but any other chicken meat will do. I cooked the fillet the day before, after about 5 minutes, before finishing the cooking (again, do not digest it – the filet is completely ready after 20 minutes of cooking).
It’s time to cook the sour cream dressing. To do this, let us dry the flour in a dry bowl, add sour cream or cream to the flour. If desired, you can dilute the sour cream sauce with broth, milk or water. I did without this procedure.
Add the prepared sauce to the fried mushrooms and chicken, pepper to taste and mix thoroughly.
We put the finished mixture on plates, sprinkle with grated cheese on top. My family loves a cheese crust, but not dry. Therefore, I usually just a little try to cover the cheese layer with sour cream. Then the crust will be both beautiful and tasty – slightly moist, viscous, amber.
You can send the baking dishes to the oven – in the oven, aero grill, microwaves. I baked for about 15 minutes in an air grill, heated to 180 degrees. As soon as the cheese is browned, the dish can be served at the table.