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OVENSCHOTEL KIP-MOZZORELLA

OVENSCHOTEL KIP-MOZZORELLA

  • 250 ml kookroom
  • 150 ml melk
  • 250 g geraspte kaas
  • 250 g mozzerella geraspte
  • 250 g fusilli
  • 450 g Kipfilet
  • 4 teentjes knoflook
  • 2 tl Basilicum
  • Cherry tomaten

Kook de fusilli voor 5 minuten.
Snij de knoflook klein.
Halveer de cherry tomaten.
Snij de kipfilet in stukjes.
Fruit de knoflook en kipfilet ongeveer 5 minuten die er zout en peper naar smaak op.
Haal het vlees uit de pan.
Doe de kookroom en de melk in de pan, laat even koken, doe de geraspte kaas er bij en meng dit en laat de kaas smelten.
Basilicum, Zout en peper naar smaak.
Vet ondertussen de ovenschaal in.
Doe de fusilli in de schaal doe hier de kookroom overheen tot de fusillie onderstaan.
Strooi de helft van de mozzerella hier over.
Verdeel de kip hier bovenop.
Strooi de mozzerella hierover, verdeel de kerstomaten over de schaal.
Over op 200 hetelucht, 220 boven, onderwarmten.
Zet de schaal hier 25 minuten in.

CHICKEN MOZZARELLA CASSEROLE

  • 250 ml cooking cream
  • 150 ml milk
  • 250 g grated cheese
  • 250 g mozzarella grated
  • 250 g fusilli
  • 450 g chicken fillet
  • 4 cloves of garlic
  • 2 teaspoons basil
  • cherry tomatoes

Cook the fusilli for 5 minutes.
Cut the garlic small.
Halve the cherry tomatoes.
Cut the chicken fillet into pieces.
Sauté the garlic and chicken breast for about 5 minutes, season with salt and pepper to taste.
Remove the meat from the pan.
Put the cooking cream and the milk in the pan. Let it boil for a while.
Add the grated cheese and mix and let the cheese melt.
Add basil, salt and pepper to taste.
Meanwhile, grease the baking dish.
Place the fusilli in the bowl and cover with the cream until the fusilli are covered.
Sprinkle half of the mozzarella on top.
Divide the chicken on top.
Sprinkle the rest of the mozzarella on top, divide the cherry tomatoes over the dish.
Switch to 200 hot air, 220 top, bottom heat.
Bake for 25 minutes.

Recipe and photo:  Annet Geelhoed

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