Baked Chicken and Vegetable Casserole with Creamy Egg-Yogurt Topping

When you’re craving a hearty, satisfying, and wholesome dinner that doesn’t require too much effort but delivers big on comfort and flavor, look no further than this Baked Chicken and Vegetable Casserole with Creamy Egg-Yogurt Topping. This dish is a one-pan wonder—juicy, seasoned chicken fillets nestled over a medley of tender potatoes, carrots, and onions, all roasted to perfection. It’s finished with a creamy topping made of eggs, yogurt, and melty mozzarella, adding a luscious, golden layer that brings everything together.

This recipe is perfect for family dinners, casual get-togethers, or meal prep for the week. It uses everyday ingredients, requires minimal prep, and offers a delicious balance of protein, vegetables, and dairy in every bite.

Cooking Time

• Preparation Time: 20 minutes

• First Baking Stage: 25–30 minutes

• Second Baking Stage: 20–25 minutes

• Total Time: Approximately 1 hour 15 minutes

Ingredients

• 2 tablespoons vegetable oil (for pan and sautéing)

• 1 tablespoon butter

• 2 chicken fillets (boneless, skinless)

• Salt, to taste

• Black pepper, to taste

• 1 teaspoon paprika

• 3–4 medium potatoes, peeled and sliced

• 1 large carrot, peeled and grated

• 1 teaspoon Italian herbs

• 1 tablespoon olive oil

• 1 medium onion, finely chopped

• 2 eggs

• 2 tablespoons plain yogurt

• 100 g mozzarella, grated

• 1–2 stalks green onions, chopped (for garnish)

Step-by-Step Cooking Directions

Step 1: Prepare the Chicken
Slice the chicken fillets into thin strips or bite-sized pieces. In a bowl, season them with salt, black pepper, and paprika. Heat a pan over medium heat, add vegetable oil and butter, and sauté the chicken pieces until lightly browned. Set aside.

Step 2: Prepare the Vegetables
Peel and slice the potatoes thinly so they cook evenly. Peel and grate the carrot. Finely chop the onion.

Step 3: Season the Vegetables
In a large bowl, toss the sliced potatoes and grated carrot with salt, black pepper, and Italian herbs. Drizzle with olive oil and mix to coat evenly.

Step 4: Assemble the First Layer
Preheat the oven to 180°C (360°F). In a greased baking dish, layer the seasoned potato and carrot mixture evenly. Scatter the chopped onion on top. Spread the sautéed chicken evenly over the vegetables.

Step 5: First Bake
Cover the dish with foil and bake in the preheated oven for 25–30 minutes until the vegetables begin to soften.

Step 6: Prepare the Creamy Topping
In a bowl, whisk together the eggs and yogurt until smooth. Add a pinch of salt and black pepper to taste. Stir in the grated mozzarella.

Step 7: Add the Topping and Bake Again
Remove the casserole from the oven. Pour the egg-yogurt mixture evenly over the chicken and vegetables. Return the dish to the oven and bake uncovered for an additional 20–25 minutes, or until the top is golden and set.

Step 8: Garnish and Serve
Sprinkle chopped green onions over the top for a fresh, bright finish. Serve warm.

Nutritional Information

(Per serving, based on 6 servings)

• Calories: 340 kcal

• Protein: 26 g

• Fat: 18 g

• Carbohydrates: 18 g

• Fiber: 3 g

• Sugar: 3 g

• Calcium: 150 mg

The Origins and Popularity of the Recipe

While this dish doesn’t belong to a specific traditional cuisine, it reflects the practical, cozy nature of many European and Mediterranean baked casseroles. It combines the simplicity of a home-cooked meal with the elegance of layered textures and flavors—vegetables, protein, dairy—all in one harmonious bake. Dishes like this are becoming more popular globally as people seek healthier, whole-food alternatives to takeout.

Reasons Why You’ll Love the Recipe

• One-pan simplicity: Less cleanup and more flavor.

• Balanced nutrition: Combines lean protein, vegetables, and dairy.

• Comforting and satisfying: Feels like a hug in a casserole dish.

• Kid- and family-friendly: Mild flavors and creamy topping appeal to all ages.

• Customizable: Use what you have in the fridge.

Health Benefits

• Lean protein from chicken helps build muscle and keeps you full.

• Potatoes and carrots are rich in vitamins, minerals, and fiber.

• Yogurt adds calcium and probiotics for gut health.

• Mozzarella provides calcium and protein with moderate fat.

• Onions and green onions offer antioxidants and a flavor boost without added calories.

Serving Suggestions

• Pair with a fresh salad such as cucumber, tomato, and dill with lemon vinaigrette.

• Serve with crusty whole grain bread or pita for a heartier meal.

• Add a dollop of sour cream or herbed yogurt on top.

• Great as leftovers—reheat in the oven or microwave.

Common Mistakes to Avoid

• Slicing potatoes too thick: They may remain undercooked. Aim for ¼-inch slices.

• Underseasoning: Don’t forget to season each component—chicken and vegetables both need flavor.

• Using cold yogurt: Bring it to room temperature to prevent curdling when baking.

• Adding topping too early: It may overcook and dry out. Bake in two stages for the best result.

• Overcooking chicken: Don’t brown it too long in the pan; it will continue to cook in the oven.

Pairing Recommendations

• Drinks:

  • White wine like Chardonnay or Sauvignon Blanc

  • Sparkling water with lemon

  • Light lager or wheat beer

• Side Dishes:

  • Arugula salad with balsamic glaze

  • Roasted asparagus or green beans

  • Garlic yogurt dip

Cooking Tips

• Parboil potatoes if you’re short on time—this reduces the first baking time.

• Swap mozzarella with cheddar or gouda for a stronger cheese flavor.

• Use Greek yogurt for a richer topping or sour cream for tang.

• Add spinach or chopped bell peppers to the veggie layer for more color and nutrients.

• Use chicken thighs for juicier, more flavorful meat if preferred.

Similar Recipes to Try

• Greek Moussaka with Yogurt Topping

• Baked Chicken and Zucchini Gratin

• Scalloped Potatoes with Chicken and Cheese

• Creamy Chicken and Rice Casserole

• Vegetable and Egg Bake (Frittata Style)

Variations to Try

• Vegetarian version: Omit chicken and add mushrooms, spinach, or lentils.

• Spicy version: Add chili flakes or cayenne to the chicken and topping.

• Low-carb version: Replace potatoes with cauliflower or turnips.

• Dairy-free version: Use coconut milk instead of yogurt and skip cheese or use vegan cheese.

• Add more herbs: Fresh dill, thyme, or basil can brighten the dish.

Ingredient Spotlight: Chicken Fillets

Chicken fillets are a staple in many kitchens for good reason. They’re lean, versatile, quick to cook, and take on the flavor of whatever seasoning you use. In this dish, they act as the protein-rich centerpiece, providing substance without overpowering the gentle flavors of the vegetables and topping.

Conclusion

This Baked Chicken and Vegetable Casserole with Creamy Egg-Yogurt Topping is a winning dinner solution—rich in flavor, balanced in nutrition, and stunningly simple to prepare. It’s the kind of meal you’ll find yourself making again and again, especially when you want something hearty but wholesome. Whether you’re feeding a family, entertaining friends, or preparing meals ahead of time, this recipe offers comfort, convenience, and delicious results every time.

Frequently Asked Questions (FAQ)

1. Can I use chicken thighs instead of fillets?
Yes, boneless chicken thighs work well and add more flavor due to their higher fat content.

2. Can I prepare this casserole ahead of time?
Yes. You can assemble the first layer ahead of time, refrigerate it, and then bake and add the topping just before serving.

3. What can I use instead of yogurt in the topping?
Sour cream or Greek yogurt are excellent substitutes. For a dairy-free version, try a plant-based yogurt.

4. Is this dish freezer-friendly?
It’s best enjoyed fresh, but you can freeze portions after baking. Reheat in the oven until warmed through.

5. Can I add other vegetables?
Absolutely. Zucchini, bell peppers, mushrooms, or spinach would be great additions.

6. How do I keep the chicken from drying out?
Don’t overcook it during the pan-searing step—it will finish cooking in the oven.

7. Can I make this dish gluten-free?
Yes. The recipe is naturally gluten-free, assuming your yogurt and cheese are certified gluten-free.

8. What type of mozzarella should I use?
Low-moisture shredded mozzarella works best for melting and browning.

9. Do I need to peel the potatoes?
Peeling is optional. If the skins are thin and clean, you can leave them on for extra fiber.

10. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.