High-Protein Chicken And Vegetable Bake Recipe

About this recipe

This hearty and protein-packed chicken and vegetable bake is perfect for dinner. Loaded with tender chicken, fresh vegetables, and a creamy sauce, it's a satisfying meal for solution seekers.

Ingredients

• 454G Thin Shrimp Egg Noodles, 454G
• 1 stick Organic Celery Stick
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• - Longley Farm Cottage Cheese
• - Sussex Wholefoods Organic Dried Basil
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 125G Daylesford Organic Brandy Butter
• 200 Ml Isigny Sainte Mere Aop Creme Fraiche

Instructions

1. 1. Preheat your oven to 350°F (175°C) and grease a casserole dish.
2. 2. Cook 2 cups of egg noodles in boiling water until al dente, then drain and set aside.
3. 3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1/2 cup of diced celery, 1/2 cup of diced onion, and 1/2 cup of diced green pepper. Sauté until the vegetables are tender, about 5 minutes.
4. 4. In a large mixing bowl, combine 3 cups of cooked, shredded chicken, the cooked noodles, sautéed vegetables, 1 cup of creme fraiche, 1 cup of chicken broth, 1 1/2 cups of cottage cheese, 1/2 teaspoon of dried basil, and 1/2 cup of grated Parmesan cheese. Mix well.
5. 5. Transfer the mixture into the greased casserole dish and spread it evenly. Bake in the preheated oven for 30 to 40 minutes, or until the top is golden and bubbling.
6. 6. Remove from the oven and let it rest for 5 minutes before serving. Enjoy your high-protein chicken and vegetable bake!