Boil the carrots, drain, rinse, peel and slice. Peel the
onions and cut into strips. Heat 2 tbsp. oil and clarified butter in a
pan and fry the potatoes in batches for 5-7 minutes. Fry the onions and
ham 3 minutes before the end of the cooking time.
Rub the meat with paprika powder and pepper. Heat 2 tablespoons of oil
in a pan and fry the meat in it, then remove from the pan and fry the
cherry tomatoes, also removing them from the pan afterwards.
Mix the cream cheese, cream and soup and deglaze the pan with it. Reduce
briefly and season with 1 pinch of sugar, salt and pepper.
Place the roast potatoes, chicken fillets and cherry tomatoes in a
baking dish. Pour the sauce over the top.
Sprinkle the cheese over the casserole and bake in the oven at 200°C for
about 20-25 minutes.
Cut the spring onions into rings. Garnish the finished casserole with