Chicken Cheese Egg Casserole with double cheese
1 cup cottage cheese
2½ cups chicken (diced)
1½ cup cheddar cheese (grated)
½ orange/red pepper (diced)
4 green onions (chopped)
284ml tin sliced mushroom
200ml (½ tin) small peas
1 Tbsp crushed garlic
3 Tbsp fresh grated parmesan
Salt and freshly ground pepper to taste
Mix everything in a bowl.
Pour into a large flat and square baking pan (I will for sure do this next time, a better option).
Sprinkle the grated parmesan over the top.
Bake in a preheated 375°F oven until the eggs are firmly set and golden brown.
Serve with a fresh green salad.
Note: You will see the inside of this one not properly set, so we started with the outside as I did not want it to dry out and returned it to the oven and it was perfect, but as mentioned next time I will use a flat square baking pan to ensure that it’s thinner and easier to bake through. Despite this, it’s super yummy and hubby liked it very much, so this will be on the menu soon again.
Created and prepared by Esme Slabs