Cheesy Chicken and Vegetable Bake

Ingredients

• 2 chicken breast (boiled and shredded)
• salt (to taste, for boiling chicken and for the batter)
• 1 bay leaf (for boiling chicken)
• 1 sprig rosemary (for boiling chicken)
• 4 eggs (large)
• 3 cup milk (referred to as glasses in source)
• 0.75 cup vegetable oil (can substitute with melted butter)
• 3 tbsp Greek yogurt (can substitute with sour cream)
• 1.5 tbsp baking powder
• 3 cup all-purpose flour (added gradually)
• 1 bell pepper (chopped)
• 0.5 cup olives (sliced)
• 1 can canned corn (drained)
• 2 handful mozzarella cheese (shredded)
• 0.5 onion (finely chopped)
• 0.5 cup cheddar cheese (shredded, for topping)
• 6 cherry tomatoes (halved, for topping)

Steps

1. 1

   Place the two chicken breasts in a large pot. Add enough water to cover, a pinch of salt, one bay leaf, and a sprig of rosemary. Bring to a boil and cook until the chicken is fully cooked through.

2. 2

   While the chicken cooks, crack four large eggs into a large mixing bowl. Add a pinch of salt and whisk together.

3. 3

   Pour in three glasses (cups) of milk, three-quarters of a glass of vegetable oil (or melted butter), and three tablespoons of Greek yogurt (or sour cream). Whisk until combined.

4. 4

   Add the flour gradually. Start by adding one glass of flour along with one and a half tablespoons of baking powder. Mix well.

5. 5

   Add the remaining two glasses of flour (for a total of three glasses) and whisk until the batter is smooth. Let the mixture rest for 10 minutes.

6. 6

   Prepare the vegetables: chop the bell pepper, slice the olives, and finely dice the half onion.

7. 7

   Add the chopped pepper, olives, drained corn, two handfuls of shredded mozzarella, and the diced onion into the batter. Stir to combine.

8. 8

   Once the chicken is cooked, remove it from the pot and let it cool. Shred the chicken into small pieces using a mixer or two forks.

9. 9

   Add the shredded chicken to the batter and vegetable mixture. Fold everything together until evenly distributed.

10. 10

    Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.

11. 11

    Pour the mixture into the prepared tray and spread it out evenly. Sprinkle shredded cheddar cheese over the top and arrange the halved tomatoes on the surface.

12. 12

    Bake in the preheated oven at 180°C until the top is beautifully browned and the center is set.

Notes

The author emphasizes using the same glass/cup for measuring all liquid and dry ingredients to maintain the correct ratios. You can substitute Greek yogurt with sour cream and vegetable oil with melted butter if preferred.

Nutrition per serving

• main
• chicken
• savory bake
• casserole
• family dinner
• baked