Chicken and onion casserole

1.

Wash the potatoes and cook in boiling water for about 20 minutes. Quench in cold water, peel and cut into slices. Drain the tomatoes on a sieve and cut into pieces. Wash the meat, pat dry and cut into cubes.

2.

Heat the oil in a pan and fry the meat vigorously on all sides. Season with salt and pepper. Deglaze with the chicken soup and cream. Scatter the contents of the bag while stirring and bring to the boil.

3.

Fold in tomatoes. Grease a baking dish (approx. 1.2 liters content) and layer the potato slices on the edge and season with salt and pepper. Put the onion, cream and chicken ragout in the middle.

4.

Cut the cheese into slices and spread on the casserole. In a preheatedBake the oven (electric stove: 200 ° C / gas: level 3) for about 20 minutes. Sprinkle with chopped parsley as desired and serve garnished with basil.