Ingredients

For the Baked Chicken and Potato Casserole:

• 2-3 chicken breasts
• Salt, to taste
• 200 ml milk (for marinating)
• 1 red onion, sliced
• Boiling water (for soaking onion)
• 3 potatoes, sliced
• Salt and pepper, to taste
• Olive oil, for seasoning
• 3 eggs
• 2-3 tomatoes, sliced
• ~150 g cheese, grated

For the Fresh Cabbage Salad:

• 300 g cabbage, finely chopped
• 1 bunch fresh dill, chopped
• 1 bunch spring onions, chopped
• 1/2 bell pepper, finely chopped
• ~150 g canned green peas
• 3 tablespoons sour cream
• 1 teaspoon mustard
• Salt and pepper, to taste

Steps to Make Baked Chicken and Potato Casserole with Fresh Cabbage Salad

1. Marinate the Chicken:
   • In a bowl, place the chicken breasts and sprinkle with salt.
   • Pour 200 ml of milk over the chicken and let it marinate for 30 minutes.
2. Prepare the Foil Molds:
   • Fold foil to create individual molds as shown, large enough to hold layers of potatoes, onions, and chicken. Place them directly on a baking sheet for easy handling.
3. Prepare the Onion:
   • Thinly slice the red onion and place in a bowl. Pour boiling water over the onions and let them soak for 10 minutes. Drain and set aside.
4. Assemble the Casserole Layers:
   • Preheat the oven to 200°C (392°F).
   • In a separate bowl, season the sliced potatoes with salt, pepper, and a drizzle of olive oil. Place a layer of potatoes at the bottom of each foil mold.
   • Add a layer of the soaked onions on top of the potatoes and season with a little salt.
   • Place the marinated chicken fillet on top of the onion layer, and season with salt and pepper.
5. Prepare the Egg Mixture:
   • In a bowl, whisk the 3 eggs until well combined. Pour the egg mixture over each piece of chicken fillet in the foil molds.
6. Add Tomatoes and Cheese:
   • Place sliced tomatoes on top of the chicken and sprinkle with grated cheese.
7. Bake:
   • Bake in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the cheese is melted and golden.
8. Prepare the Fresh Cabbage Salad:
   • In a large bowl, combine the chopped cabbage, dill, spring onions, bell pepper, and green peas.
   • In a small bowl, mix the sour cream, mustard, salt, and pepper, then pour this dressing over the salad ingredients. Mix everything well until evenly coated.
9. Serve:
   • Serve the baked chicken and potato casserole hot, along with a side of fresh cabbage salad. Enjoy a hearty meal with a combination of warm and fresh flavors!

Nutrition Facts (Per Serving, Approximate)

• Calories: 520 kcal
• Carbohydrates: 30 g
• Protein: 40 g
• Fat: 26 g
• Saturated Fat: 10 g
• Fiber: 6 g
• Sodium: 700 mg
• Sugar: 8 g

Frequently Asked Questions (FAQs)

1. Can I use chicken thighs instead of breasts? Yes, chicken thighs will add a richer flavor. Adjust the cooking time as they may cook faster than breasts.
2. How do I keep the chicken juicy? Marinating the chicken in milk helps tenderize it and keeps it moist during baking.
3. What other vegetables can I add to the casserole? Try adding sliced bell peppers, zucchini, or mushrooms for added flavor and texture.
4. Can I make the salad ahead of time? Yes, prepare the salad ingredients ahead and add the dressing just before serving to keep it fresh.
5. How can I make this dish healthier? Use low-fat cheese and swap sour cream with Greek yogurt in the salad.

Tips for Making the Best Chicken and Potato Casserole

1. Use Fresh Ingredients: Fresh vegetables and herbs bring out the best flavors in both the casserole and salad.
2. Season Each Layer: Lightly seasoning each layer enhances the overall taste and brings balance to the dish.
3. Don’t Overcook the Chicken: Check the chicken’s doneness by cutting into the thickest part. It should be juicy and white, with clear juices.
4. Make Croutons for Extra Crunch: For a twist, add homemade croutons to the salad for additional texture.
5. Serve Immediately: This casserole is best enjoyed hot, as the cheese stays melty and the chicken remains juicy.

Storage Tips

• In the Refrigerator: Store leftover casserole in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.
• In the Freezer: This casserole can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven until heated through.

Conclusion

Baked Chicken and Potato Casserole with Fresh Cabbage Salad is a delicious, satisfying meal that combines rich, baked flavors with a light, crisp salad. The creamy cheese, tender chicken, and flavorful potatoes make for a hearty casserole, while the fresh cabbage salad provides a refreshing balance. Perfect for weeknight dinners or family gatherings, this recipe offers a comforting yet wholesome meal that’s sure to be a crowd-pleaser. Enjoy each bite of this delightful dish with the ones you love!