This comforting Baked Chicken and Potato Casserole is everything you want in a one-pan meal—flavor-packed, creamy, savory, and loaded with hearty ingredients. Marinated chicken breasts are baked over a bed of seasoned potatoes and smothered with a rich egg and sour cream mixture, topped with mozzarella and fresh tomatoes. With a sauce that includes soy sauce, ketchup, mustard, honey, oregano, and sesame seeds, this casserole bursts with a bold, slightly tangy, and sweet flavor profile reminiscent of fusion comfort food. Perfect for a weeknight family dinner or weekend treat, this baked dish is as easy to assemble as it is satisfying to eat.
Cooking Time
Preparation Time: 20 minutes
Marination Time: 30 minutes
Baking Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 4–6
Ingredients
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2 chicken breasts, boneless and skinless
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1 cup soy sauce
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2 tablespoons ketchup
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1 tablespoon mustard
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1 tablespoon honey
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1 tablespoon dried oregano
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1 tablespoon sesame seeds
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350 grams (about 2 medium) potatoes, chopped
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1–2 tablespoons vegetable oil
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3 eggs
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150 grams sour cream (about 2/3 cup)
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Salt and black pepper, to taste
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1 cup shredded mozzarella cheese (divided: some in filling, some for topping)
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2 medium tomatoes, chopped
Step-by-Step Cooking Directions
1. Prepare the Chicken Marinade
In a bowl, mix together 1 cup soy sauce, 2 tablespoons ketchup, 1 tablespoon mustard, 1 tablespoon honey, 1 tablespoon oregano, and 1 tablespoon sesame seeds. Whisk until the sauce is well combined.
2. Marinate the Chicken
Cut the 2 chicken breasts into bite-sized cubes or strips. Add them to the marinade and mix well to coat all the pieces evenly. Cover and let it rest for 30 minutes at room temperature or refrigerate it if marinating longer.
3. Prepare the Potatoes
While the chicken is marinating, chop 350 grams of potatoes into small, even cubes. Place them in a lightly oiled baking dish and drizzle with vegetable oil. Toss to coat and spread them into an even layer.
4. Add the Marinated Chicken
After 30 minutes, remove the chicken from the marinade and arrange it over the potatoes in the baking dish. Pour any remaining marinade evenly over the top.
5. Prepare the Creamy Egg Mixture
In a separate bowl, beat 3 eggs with 150 grams sour cream, a pinch of salt and black pepper, and half of the shredded mozzarella cheese. Mix well.
6. Assemble the Casserole
Pour the egg and cream mixture evenly over the chicken and potatoes. Top with chopped tomatoes and the remaining mozzarella cheese.
7. Bake
Bake in a preheated oven at 200°C (390°F) for 30 minutes, or until the top is golden, the chicken is cooked through, and the potatoes are fork-tender.
8. Serve
Let the casserole cool for 5–10 minutes before serving. Slice into generous portions and enjoy warm.
Nutritional Information (Per Serving, Approximate)
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Calories: 450 kcal
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Protein: 32 g
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Carbohydrates: 22 g
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Fat: 25 g
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Fiber: 2 g
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Sugar: 5 g
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Cholesterol: 170 mg
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Sodium: 1100 mg
The Origins and Popularity of the Recipe
This dish draws on multiple culinary influences—European baked casseroles, Asian soy-based marinades, and Mediterranean herb and tomato profiles. While it may not belong to a single traditional cuisine, its fusion of familiar pantry ingredients has made versions of this casserole increasingly popular in food blogs and home kitchens. It reflects a global approach to comfort food that values flavor, convenience, and wholesome ingredients.
Reasons Why You’ll Love the Recipe
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Easy one-dish meal: Less cleanup and perfect for batch cooking.
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High in protein and flavor: Chicken, eggs, and cheese make it hearty and satisfying.
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Customizable: Swap in vegetables, cheese, or herbs based on your preferences.
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Family-friendly: A hit with both adults and kids.
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Perfect for meal prep: Keeps well in the fridge and reheats beautifully.
Health Benefits
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Chicken breast is lean and rich in high-quality protein.
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Eggs offer essential vitamins like B12 and choline.
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Potatoes provide potassium, fiber, and vitamin C.
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Tomatoes contain lycopene, an antioxidant linked to heart health.
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Sour cream and mozzarella contribute calcium and probiotics (if using full-fat cultured types).
The recipe provides balanced nutrition and satiety with fewer processed elements than fast food alternatives.
Serving Suggestions
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Serve with a side salad of mixed greens with lemon vinaigrette.
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Pair with steamed broccoli or green beans for added fiber.
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Offer crusty bread on the side to scoop up the creamy filling.
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Enjoy with pickled vegetables or a tangy slaw to cut through the richness.
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For brunch, serve it alongside fresh fruit or citrus wedges.
Common Mistakes to Avoid
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Over-marinating the chicken: Soy sauce is salty and can toughen chicken if left too long.
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Chopping potatoes too large: Keep them small for even, faster baking.
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Not seasoning the egg mixture: Add enough salt and pepper to balance the creamy layer.
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Using cold ingredients: Bring sour cream and eggs to room temp for a smoother mix.
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Baking without preheating: Always preheat the oven to ensure proper cooking.
Pairing Recommendations
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Beverages: Try with a glass of white wine, iced herbal tea, or sparkling water with lemon.
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Starters: Light soups like a tomato basil or chicken broth.
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Dessert: A citrus sorbet or fruit compote pairs well after this rich dish.
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Condiments: A dash of hot sauce, garlic aioli, or yogurt dip complements the flavors.
Cooking Tips
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Use full-fat sour cream for the richest flavor.
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Grate cheese fresh for better melt and taste.
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Add a sprinkle of paprika or chili flakes before baking for heat.
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Use glass or ceramic bakeware to retain heat and avoid hot spots.
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Make it ahead: Assemble and refrigerate for up to 24 hours before baking.
Similar Recipes to Try
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Chicken and Broccoli Rice Bake
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Cheesy Potato and Ham Casserole
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Mediterranean Chicken with Tomatoes and Feta
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Egg and Cheese Breakfast Bake
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Sweet Potato and Ground Turkey Casserole
Variations to Try
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Add spinach or kale for extra greens.
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Use cheddar or feta instead of mozzarella for a different cheese profile.
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Swap potatoes for sweet potatoes for a richer, slightly sweet base.
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Add bell peppers or zucchini for more veggies.
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Make it spicy by mixing chili powder or harissa into the marinade.
Ingredient Spotlight: Soy Sauce
Soy sauce is the backbone of this marinade—salty, umami-rich, and deeply flavorful. It not only seasons the chicken but enhances browning during baking and adds depth to the entire dish. Choose naturally brewed soy sauce for the best flavor and minimal additives. Light soy is best here, but you can experiment with tamari or coconut aminos for gluten-free or lower-sodium alternatives.
Conclusion
This Baked Chicken and Potato Casserole with Creamy Cheese Topping is the ultimate fusion comfort dish. It blends savory, tangy, creamy, and crispy in a way that feels both indulgent and wholesome. With its easy steps, accessible ingredients, and customizable flavor, it’s sure to become a go-to recipe in your rotation. Whether you’re serving it for a casual family dinner, prepping meals for the week, or sharing with guests, this casserole will leave everyone asking for seconds.
Frequently Asked Questions
1. Can I use chicken thighs instead of chicken breast?
Yes, boneless, skinless thighs are juicier and add a bit more flavor. Just adjust baking time if they’re thicker.
2. Is this dish spicy?
No, it’s savory and slightly sweet. You can add chili flakes or hot sauce if you want heat.
3. Can I prepare this ahead of time?
Absolutely. Assemble the entire dish, cover, and refrigerate up to 24 hours in advance.
4. Can I freeze leftovers?
Yes. Store in airtight containers and freeze for up to 2 months. Thaw and reheat in the oven.
5. What can I use instead of sour cream?
Greek yogurt, crème fraîche, or a dairy-free alternative all work well.
6. Do I have to peel the potatoes?
Not necessarily. If using thin-skinned varieties like Yukon Gold, peeling is optional.
7. Can I use pre-shredded cheese?
Yes, though freshly grated cheese melts better and has fewer additives.
8. Is there a way to reduce the sodium?
Use low-sodium soy sauce and reduce added salt in the egg mixture.
9. What’s a good vegetarian version of this dish?
Use roasted vegetables like zucchini and mushrooms in place of the chicken.
10. Can I add rice or grains to the base?
Yes, cooked quinoa, rice, or bulgur can be layered under the potatoes for extra bulk. Adjust baking time accordingly.