Ingredients:

For the Baked Chicken Casserole:

• 700 g (25 oz) chicken breast, cubed
• 10 g (0.4 oz) salt
• 5 g (0.2 oz) black pepper
• 4 eggs
• 200 g (7.1 oz) sour cream
• 5 g (0.2 oz) black pepper
• 10 g (0.4 oz) salt
• 200 g (7.1 oz) mozzarella cheese, grated
• 2 onions, finely chopped
• 2 tomatoes, sliced
• 200 g (7.1 oz) butter, melted
• 20 g (0.7 oz) parsley, chopped
• 40 g (1.4 oz) garlic, minced
• 200 g (7.1 oz) cheese (cheddar or gouda, grated)

For the Avocado Salad:

• 2 cucumbers, diced
• 200 g (7.1 oz) cherry tomatoes, halved
• 1 avocado, diced
• 10 ml (0.3 fl oz) lemon juice
• 5 g (0.2 oz) oregano
• 10 g (0.4 oz) salt
• 5 g (0.2 oz) black pepper
• 30 ml (1 fl oz) vegetable oil (olive oil preferred)
• 15 g (0.5 oz) parsley, chopped

Steps to Make Baked Chicken Casserole with Mozzarella and Avocado Salad:

1. Prepare the Chicken Casserole:

• Preheat the Oven: Preheat your oven to 180°C (350°F).
• Season the Chicken: In a large bowl, add the cubed chicken breast. Season with 10 g of salt and 5 g of black pepper, mixing well to coat the chicken evenly.
• Prepare the Creamy Mixture: In a separate bowl, whisk together the eggs, sour cream, 5 g of black pepper, and 10 g of salt. This creamy mixture will add richness to the casserole.
• Prepare the Cheese and Vegetables: Grate the mozzarella cheese and set it aside. In a large skillet, melt the butter over medium heat and sauté the finely chopped onions until they become soft and translucent. This should take about 5 minutes. Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
• Layer the Casserole: Grease a 9×13 inch (19 cm by 29 cm) baking dish with butter or oil. Spread the sautéed onions and garlic evenly at the bottom. Add the seasoned chicken pieces in a single layer. Pour the egg and sour cream mixture over the chicken, ensuring that it covers the chicken evenly.
• Add the Toppings: Layer the sliced tomatoes on top of the chicken mixture. Sprinkle the grated mozzarella cheese evenly over the tomatoes, followed by the additional cheese (cheddar or gouda).
• Bake the Casserole: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the cheese is melted, golden, and bubbly. The internal temperature of the chicken should reach 75°C (165°F).
• Garnish with Parsley: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.

2. Prepare the Avocado Cucumber Salad:

• Chop the Vegetables: Dice the cucumbers and avocado into bite-sized pieces. Halve the cherry tomatoes and add them to a large salad bowl along with the cucumbers and avocado.
• Make the Dressing: In a small bowl, whisk together the lemon juice, vegetable oil, oregano, salt, and black pepper.
• Assemble the Salad: Pour the dressing over the vegetables and gently toss everything together until evenly coated. Garnish with freshly chopped parsley for a burst of color and flavor.

3. Serve the Casserole and Salad:

• Slice and Plate: Cut the baked chicken casserole into portions and serve on plates alongside a generous helping of the fresh avocado salad. The creamy and cheesy chicken pairs wonderfully with the crisp, refreshing salad, creating a balanced meal that’s both satisfying and healthy.

Nutrition Facts (Approximate per serving, based on 6 servings):

For the Chicken Casserole:

• Calories: 450 kcal
• Fat: 30 g
• Carbohydrates: 6 g
• Protein: 36 g
• Fiber: 1 g
• Cholesterol: 200 mg
• Sodium: 800 mg

For the Avocado Salad:

• Calories: 120 kcal
• Fat: 10 g
• Carbohydrates: 8 g
• Protein: 2 g
• Fiber: 4 g
• Sodium: 300 mg

Note: Nutritional values are estimates and may vary based on portion size and specific ingredients used.

FAQs:

1. Can I use a different type of cheese for the casserole?
Yes! You can swap mozzarella for other cheeses like cheddar, gouda, or even parmesan. Using a mix of cheeses can also enhance the flavor.

2. Can I prepare the casserole in advance?
Absolutely! You can assemble the casserole a day ahead and refrigerate it until you’re ready to bake. Just remember to let it sit at room temperature for 15-20 minutes before baking to ensure even cooking.

3. How can I make this dish healthier?
To reduce the fat content, you can use low-fat sour cream and reduce the amount of cheese. You can also substitute some of the butter with olive oil for a healthier fat alternative.

4. Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs will work just as well and can add a richer flavor to the dish. Just adjust the cooking time accordingly, as thighs may take a bit longer to cook through.

Tips for Making the Perfect Chicken Casserole:

1. Season Generously: The key to a flavorful casserole is seasoning each layer properly. Don’t be afraid to season the chicken, eggs, and vegetables separately to ensure every bite is full of flavor.
2. Ensure Even Baking: When layering the ingredients, try to keep the chicken pieces evenly spaced and in a single layer. This ensures they cook evenly and don’t overlap.
3. Add More Veggies: Feel free to add other vegetables like bell peppers, spinach, or zucchini to the casserole for added nutrition and color.
4. Customize the Salad: While cucumbers and cherry tomatoes make a fresh base, you can add other ingredients like red onions, bell peppers, or even radishes for more crunch and flavor.

Storage Tips:

Refrigerating:
Leftover chicken casserole can be stored in an airtight container in the fridge for up to 3 days. To reheat, place it in a preheated oven at 180°C (350°F) for about 10-15 minutes, or until warmed through.

Freezing:
You can freeze the chicken casserole for up to 2 months. Let it cool completely before transferring it to a freezer-safe container. To reheat, thaw in the fridge overnight and bake at 180°C (350°F) until fully warmed.

Storing the Salad:
The avocado salad is best served fresh, but you can store it in the refrigerator for up to 24 hours. To prevent the avocado from browning, toss it with a little extra lemon juice before storing.

Conclusion:

This Baked Chicken Casserole with Mozzarella, paired with a refreshing Avocado Cucumber Salad, is a fantastic meal that combines comfort and freshness. The rich, cheesy casserole is perfect for a satisfying main course, while the light salad offers a refreshing balance. Whether you’re making it for a family meal or a dinner party, this recipe is sure to impress with its layers of flavor and ease of preparation. Give it a try, and enjoy a hearty yet healthy meal that will leave everyone asking for seconds!