A delicious way to make an aromatic casserole in a lighter version, because instead of fatty cream or heavy cream, you will just use a light yoghurt with egg and Parmesan cheese. Such a sauce will perfectly unite our casserole, which is extremely tasty and smells amazing. Instead of normal mushrooms, you can use forest mushrooms, then the casserole smells beautifully like the forest 🙂


2 pieces of chicken breasts (400-500g), cubed
300 g mushrooms, washed and cut into strips
300 g of natural yoghurt
2 eggs
40 g of grated Parmesan cheese
3 cloves of garlic squeezed through the press
1 medium onion, diced
half a teaspoon of thyme
half a teaspoon of rosemary
salt and pepper
spoon of olive oil for frying
spoon of frying oil


In one pan, heat the olive oil and saute the garlic and onion. After a minute, add the mushrooms and fry together for 10 minutes. During this time, heat the oil in the second pan. Apart from the chicken, salt and pepper and fry until golden brown. Add to the mushrooms and fry together until the water evaporates. Meanwhile, in a bowl, combine the yogurt, egg, grated Parmesan, thyme, rosemary, salt and pepper. Put the meat and mushrooms into the baking dish. Pour the whole mixture of yogurt, eggs and cheese over it and spread it evenly. Bake in an oven preheated to 180°C for 15-20 minutes. Serve with potatoes, pasta or rice 🙂


baking, casserole, cheese, chicken, easy recipes, egg, garlic, mushrooms, oil, olive oil, onion, oven, pepper, rosemary, salt, thyme, yoghurt

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