Pasta Casserole with Chicken, Vegetables and Oyster Mushrooms

For the pasta casserole, cut the free-range chicken breast into strips. Divide the broccoli into florets, slice the carrots and cut a shallot into rings.

Cut the oyster mushrooms into pieces and halve or quarter them if necessary. Fry everything in the wok in a little oil one after the other. Deglaze with verjus. Add a little water and 1 tablespoon of homemade soup seasoning.

Stir in 1 cup each of whipped cream and sour cream and season. Put 150g of raw pasta in a baking dish. Spread everything on top and sprinkle with mozzarella. Bake in the preheated oven for about 50 minutes.

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