Chicken casserole type “Sun” with potatoes, zucchini and eggplant

Arrange all the ingredients, starting with peeling the potatoes, eggplants and zucchini. We have pre-selected products of the same size.

Slice the vegetables into rounds about half an inch thick and prepare a tall baking dish by lightly greasing the bottom with oil.

Arrange the rounds of vegetables in a circle, salt and drizzle a little oil on top.

Then cover with aluminum foil and put in the oven for 30 minutes at 180 degrees.

While the vegetables are stewing, start preparing the chicken with the cream and the processed cheese. We add oil and put the chicken to fry on high heat.

Once it catches a light tan, lower the heat and add the cream and processed cheese, cooking until thickened.

Check that the vegetables have softened and add the chicken with the cream in the middle, without stopping the oven.

Return to the oven for another 20 minutes.

When the cream is lightly browned, remove and you can bake the baguettes in the already hot oven. Serve the vegetables and chicken on the side and enjoy our happy guests! Bon appetit!