This baked chicken, potato, and vegetable casserole is the definition of a hearty, family-style comfort dish. With tender chunks of chicken, creamy diced potatoes, sweet sautéed onions, and a mix of colorful bell peppers and tomatoes, it’s a delicious, protein-packed meal that’s baked to golden perfection under a generous layer of melty mozzarella. What makes this casserole truly stand out is its clever use of eggs, milk, and baking powder in the batter—creating a fluffy, slightly puffed base that holds everything together beautifully. The addition of feta adds creaminess and tang, while parsley brings a fresh herbal finish. Whether you’re looking for a cozy weeknight meal or a dish to impress guests at brunch, this savory bake delivers flavor, texture, and satisfaction in every bite.
Cooking Time
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Prep Time: 30 minutes
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Cook Time: 50 minutes
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Total Time: 1 hour 20 minutes
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Servings: 6–8 generous portions
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Cuisine: European comfort food, family-style
Ingredients
Base & Batter:
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500 g (1 lb) potatoes, peeled and diced
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2 onions, finely chopped
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4 chicken legs (or other bone-in pieces), about 800 g
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4 eggs
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150 ml milk
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2 tbsp neutral oil, plus extra for greasing and searing
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250 g (2 cups) all-purpose flour
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1 tbsp baking powder
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Salt and freshly ground black pepper, to taste
Vegetable & Cheese Layer:
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100 g feta cheese, cut into small cubes
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1 red bell pepper, finely chopped
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2 tomatoes, seeded and diced
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1 to 1½ cups cooked chicken meat, shredded (from the cooked legs)
Topping:
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150 g mozzarella, grated
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Chopped fresh parsley, for garnish
Step-by-Step Cooking Directions
Prep the Potatoes and Chicken
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Bring a large pot of salted water to a boil. Add diced potatoes and cook for 8–10 minutes, or until just fork-tender. Drain and set aside to cool slightly.
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In another pot, simmer chicken legs in lightly salted water for 20–25 minutes or until fully cooked. Let cool, then remove the skin and bones. Shred the meat using forks or your hands.
Sauté the Onions
3. Heat 2 tablespoons of oil in a skillet over medium heat. Add the chopped onions and sauté for 5–7 minutes until softened and lightly golden. Transfer to a bowl and set aside.
Whisk the Batter
4. In a large mixing bowl, whisk together the eggs, milk, 2 tablespoons of oil, salt, and pepper.
5. Sift in the flour and baking powder. Mix until a smooth, thick batter forms.
Combine Layers
6. In a separate bowl, combine the cooked potatoes, sautéed onions, chopped bell pepper, diced tomatoes, feta cubes, shredded chicken, and the batter. Gently stir until everything is evenly mixed.
First Bake
7. Preheat your oven to 180 °C (350 °F).
8. Lightly grease a 24 × 30 cm (9 × 12 inch) baking dish. Pour the casserole mixture into the dish and spread it out evenly.
9. Bake for 35 minutes, or until the surface is set and starting to brown slightly.
Add Mozzarella and Finish Baking
10. Remove the dish from the oven and sprinkle the grated mozzarella evenly over the top.
11. Return to the oven for another 10–15 minutes, or until the cheese is fully melted, bubbling, and golden-brown.
Rest and Garnish
12. Allow the casserole to rest for 5 minutes before slicing. Garnish with fresh chopped parsley and serve hot.
Nutritional Information (Per Serving, Approximate)
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Calories: 470
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Protein: 30 g
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Fat: 24 g
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Carbohydrates: 32 g
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Fiber: 4 g
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Sodium: 780 mg
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Calcium: 240 mg
The Origins and Popularity of the Recipe
Casseroles have long been a staple in many cuisines, especially across Europe and North America. This particular variation draws inspiration from rustic Central and Eastern European cooking, where combining starches, vegetables, meat, and cheese into one dish was a practical and nourishing way to feed families. The inclusion of both feta and mozzarella bridges the gap between Mediterranean and more traditional Western styles. Baked casseroles have become increasingly popular in contemporary kitchens for their versatility, ease of preparation, and ability to feed a crowd.
Reasons Why You’ll Love This Recipe
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One-Pan Wonder: Everything is cooked in one dish, making cleanup easy.
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Flexible Ingredients: You can customize based on what vegetables or cheese you have.
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Family-Friendly: Mild, creamy, and satisfying for adults and kids alike.
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Make-Ahead Friendly: Perfect for prepping in advance and reheating later.
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Balanced Meal: Includes protein, vegetables, and carbs all in one plate.
Health Benefits
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Lean Protein: Chicken is an excellent source of lean protein, supporting muscle growth and maintenance.
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Calcium-Rich Cheeses: Both feta and mozzarella contribute to healthy bones and teeth.
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Vegetable Boost: Bell peppers and tomatoes add antioxidants, while onions and garlic support immunity.
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Eggs for Satiety: Eggs provide healthy fats and keep you full longer.
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Fiber from Potatoes: Cooked potatoes provide complex carbohydrates and fiber for energy and digestion.
Serving Suggestions
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Pair it with a simple green salad dressed with lemon and olive oil.
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Serve alongside steamed broccoli or sautéed green beans for an extra vegetable serving.
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Add a dollop of Greek yogurt or sour cream on top for a tangy touch.
Common Mistakes to Avoid
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Overcooking the Potatoes: If boiled too long, they’ll become mushy in the bake.
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Skipping the Batter Step: The egg-flour batter is what binds everything together.
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Not Draining Ingredients Well: Excess liquid from tomatoes or poorly-drained veggies can make the casserole watery.
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Overloading Cheese: Too much cheese on top may prevent the casserole from setting properly.
Pairing Recommendations
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Drink: A light white wine like Pinot Grigio or a sparkling apple cider.
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Side Dish: Garlic bread, cucumber salad, or pickled vegetables.
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Sauce: A drizzle of balsamic glaze or creamy ranch can complement the cheesy richness.
Cooking Tips
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Dice vegetables uniformly so they cook evenly.
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Let the casserole rest before slicing—it will firm up and slice more cleanly.
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For a crispy top, broil the casserole for 2–3 minutes after the final bake.
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Try adding herbs like oregano or thyme to the batter for added aroma.
Similar Recipes to Try
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Chicken Broccoli and Rice Bake
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Zucchini Potato Egg Casserole
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Spinach and Feta Egg Muffins
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Cheesy Vegetable Lasagna
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Sweet Potato Chicken Hash Bake
Variations to Try
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Meat Swap: Use ground turkey, ham, or rotisserie chicken instead of boiled chicken legs.
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Cheese Options: Swap feta with goat cheese or mozzarella with Gruyère.
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Veggie Add-ins: Add spinach, kale, or even corn for more variety.
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Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
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Spicy Kick: Add chili flakes or chopped jalapeños to the batter.
Ingredient Spotlight: Feta Cheese
Feta cheese, originally from Greece, is a brined white cheese made from sheep’s milk or a blend of sheep and goat’s milk. It’s known for its crumbly texture and tangy, salty flavor. In this recipe, feta enhances the creaminess and brings a sharp contrast to the mozzarella, while balancing out the richness of the eggs and chicken. Feta is also rich in calcium and lower in fat than many aged cheeses.
Conclusion
This baked chicken, potato, and vegetable casserole is a deliciously satisfying and nourishing meal that brings all the comfort of home-cooked goodness. It’s a wonderful way to use everyday ingredients in a new, crowd-pleasing way. Whether you’re making it for a cozy weekend dinner or as a meal-prep favorite for the week ahead, this dish will quickly become a staple in your kitchen. Enjoy the balance of textures, the richness of cheese, and the colorful medley of vegetables in every bite.
Frequently Asked Questions
1. Can I use chicken breast instead of chicken legs?
Yes! Boneless, skinless chicken breast or thighs can be used—just cook them thoroughly and shred as needed.
2. Can I make this casserole ahead of time?
Absolutely. Prepare everything up to the baking step, then refrigerate overnight and bake the next day.
3. Can I freeze leftovers?
Yes. Allow it to cool completely, portion it, and freeze in airtight containers for up to 2 months.
4. What can I use instead of feta?
Try goat cheese, ricotta salata, or even crumbled blue cheese for a bold twist.