Walnut Chicken Casserole
1 cup of tomato puree
Salt
3-4 tablespoons of butter
Salt
grated nutmeg
Place your pan on the stove and heat it. Add the diced chicken to the heated pan. Add salt and pepper and sauté. Remove the sautéed chicken to a plate. Add butter and olive oil to the same pan and sauté the coarsely chopped onions until softened. Add the sliced garlic and coarsely chopped peppers to the softened onions and continue sautéing. When the peppers have softened slightly, add the button mushrooms and cook. After the mushrooms release and absorb their water, add the coarsely chopped walnuts and mix. Finally, add the tomato puree and mix. Add salt and pepper. When everything is cooked, remove from the heat.
Place the potatoes in a pot and boil them. Peel the boiled potatoes and transfer them to a mixing bowl. Mash the potatoes using a potato masher. Add the cream, butter, salt, white pepper, and grated nutmeg and mix well.
Transfer the prepared chicken mixture to a baking dish and spread it evenly. Place the mashed potatoes on top and spread them evenly. Bake in a preheated oven at 180 degrees Celsius for 20-25 minutes.
