Cut broccoli into roses, cook in boiling salted water for about 5 minutes and drain. Rinse chicken fillets. Cut mushrooms in half. Drain tomatoes, reserving the juice. Cut onions into cubes. Heat oil in a frying pan and fry chicken fillets for about 4 minutes on each side until golden brown. Season with salt and pepper and remove. Fry the mushrooms in the frying fat and remove them as well. Fry the onion cubes in the frying fat and extinguish with the tomatoes and 1/2 l tomato juice. Chop the tomatoes a little bit in the frying pan and cook everything together at low temperature for about 5 minutes. Season with salt and pepper. Cut the chicken fillets into slices. Put the slices of meat, mushrooms, broccoli and the tomato mixture in a gratin dish (about 26 cm Â).
Stir through Gorgonzola and whipped cream and spread evenly over the casserole. Bake the vegetable casserole in the heated oven (electric stove: 200 C, gas stove: level 3) for about 15 minutes.
Serve with warm kitchen herb baguette.
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