Chicken casserole, vegetables and cheese fondue
Here's a comforting dish featuring Appenzeller® cheese fondue. After browning chicken with vegetables like broccoli, onion, garlic, bell peppers, potato, and cherry tomatoes, simply pour the fondue over everything and let it cook so the cheese coats each ingredient.
Ingredients
- 1 box of Appenzeller® cheese fondue (400g)
- 15 ml (1 tbsp) of olive oil
- 4 chicken breasts
- 1 large white onion, finely chopped
- 1 clove of chopped garlic
- 8 to 10 small potatoes, thinly sliced
- 2 bell pepper halves of various colors, cut into cubes
- 500 ml (2 cups) of broccoli cut into small florets
- 250 ml (1 cup) of cherry tomatoes
- 30 ml (2 tbsp) chopped fresh parsley
Steps
- Preheat the oven to 205 °C (400 °F).
- Prepare the cheese fondue according to the package instructions.
- Meanwhile, in an oven-safe skillet, heat the oil over medium-high heat. Brown the chicken breasts for 2 to 3 minutes per side. Transfer the chicken to a plate.
- In the same pan, cook the onion and garlic for 1 minute over medium heat.
- Add the potato slices and peppers, then continue cooking for 3 to 4 minutes. Add the broccoli and tomatoes. Stir.
- Place the chicken breasts on top of the vegetables. Pour the fondue over the mixture.
- Cover and bake for 20 to 25 minutes, until the potatoes are tender and the inside of the chicken has lost its pink color.
- Garnish with parsley when ready to serve.
