Buckwheat casserole with chicken

Method

1. 01

   Buckwheat boil until ready in accordance with the instructions on the pack, in slightly salted water.

2. 02

   Boil the chicken, separate from the bones and split with your hands into small pieces. The broth can be used to make soup or any other dish.

3. 03

   Cut the bow with thin quarter-rings.

4. 04

   In the pan, warm up vegetable oil and alternately with an interval of 5 minutes lay out first onions, and then chicken. In total, roast all this for about 7 minutes.

5. 05

   Add 2 tablespoons of sour cream to the pan, salt and pepper, stir and stew for 3 minutes.

6. 06

   Grate the cheese on a fine grater.

7. 07

   In the bowl shake chicken eggs with 3 spoons of sour cream.

8. 08

   The form for baking is lubricated with vegetable oil with a culinary brush. Put half the buckwheat in it and sprinkle a third of the cheese.

9. 09

   The next layer lay out chicken meat in the form and also sprinkle a third of cheese.

10. 10

    Then we fill the dish with the remaining buckwheat, evenly pour eggs whipped with sour cream and sprinkle the remaining cheese. Remove the form in the oven heated to 180 degrees for 40 minutes.

11. 11

    Our buckwheat casserole is ready, you can cut it in portion pieces and serve guests with salads from fresh vegetables.

12. 12

    It's really good!

13. 13

    The sectors are cut out perfectly, too.

14. 14

    Please note: be sure to try to make a potato casserole with chicken - also very tasty!