Chicken and turkey
Shredded leftover roast chicken from the previous day is baked again with potatoes, carrots, and zucchini in a large casserole dish to make a hearty meal. Prepared in a large batch for gatherings, this casserole is an elegant way to use up leftover meat.
Spread the potato, carrot, and zucchini slices in a large baking dish.
Scatter the shredded leftover chicken over the vegetables.
Mix the grated tomato with the olive oil, salt, black pepper, and thyme, then drizzle over the casserole.
Bake in an oven preheated to 200°C / 390°F for 40 minutes, until the vegetables are tender.
Slice the vegetables to an even thickness; otherwise, some may overcook while others remain raw. Check the casserole occasionally as it bakes and add a few spoonfuls of water if needed.
Artan tavuğu böyle değerlendirmek harika bir fikirdi, güveç 40 dakikada mis gibi koktu. Misafirlerim tarifi hemen istedi.
Fırınlama süresini 40 dakika yerine 50 dakikaya çıkardım, patatesler tam istediğim yumuşaklığa geldi. Domates sosunu biraz daha bol yaptım, güveç hiç kurumadı, herkes ikinci tabağı da istedi.
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