This Chicken and Potato Casserole is a hearty and flavorful dish made with tender chicken, creamy potatoes, and melted mozzarella cheese, all baked to perfection. Paired with a fresh salad and a tangy garlic sauce, this meal is comforting, satisfying, and perfect for any occasion. It’s a complete dish that combines protein, vegetables, and a rich sauce to enhance the flavors.
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Ingredients:
For the Casserole:
- 4 chicken eggs
- Salt, to taste
- Ground black pepper, to taste
- 100 ml cream (20-30%)
- 1 onion, finely chopped
- 5 potatoes, peeled and thinly sliced
- 2 chicken fillets, diced
- Dried ground sweet paprika, to taste
- Vegetable oil for sautéing
- 1 tomato, thinly sliced
- 150g hard mozzarella cheese, shredded
For the Salad:
- 1/2 head of iceberg lettuce, shredded
- 1 raw sweet pepper, thinly sliced
- 100g pickled cucumbers, sliced
- 70g cherry tomatoes, halved
- 100g canned corn, drained
- Salt, to taste
- Ground black pepper, to taste
- Vegetable oil
For the Garlic Sauce:
- 60g sour cream
- 30g mayonnaise
- 2 cloves garlic, minced
- 1 cucumber, finely grated
- A bunch of dill, chopped
- Salt, to taste
- Ground black pepper, to taste
For Garnish:
- A bunch of parsley, finely chopped
Directions:
- Prepare the Casserole:
- Whisk the Eggs and Cream: In a bowl, whisk the eggs with cream, salt, and black pepper until well combined. Set aside.
- Sauté the Onions: Heat vegetable oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
- Layer the Potatoes and Chicken: Preheat your oven to 180°C (355°F). In a greased baking dish, layer the thinly sliced potatoes at the bottom. Sprinkle with salt, black pepper, and paprika.
- Spread the diced chicken fillets on top of the potatoes. Season with salt, black pepper, and paprika.
- Add Tomato and Cheese: Arrange the sliced tomato over the chicken. Pour the whisked egg and cream mixture evenly over the layers. Sprinkle the shredded mozzarella cheese on top.
- Bake: Cover the dish with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
- Prepare the Salad:
- In a large bowl, combine the shredded iceberg lettuce, sweet pepper, pickled cucumbers, cherry tomatoes, and canned corn.
- Season with salt, black pepper, and a drizzle of vegetable oil. Toss well to combine.
- Make the Garlic Sauce:
- In a small bowl, combine the sour cream, mayonnaise, minced garlic, grated cucumber, and chopped dill.
- Season with salt and black pepper to taste. Mix well.
- Serve:
- Once the casserole is baked and golden, remove it from the oven and let it rest for a few minutes.
- Serve the casserole with the fresh salad and drizzle the garlic sauce on top. Garnish with chopped parsley.
Serving Suggestions:
- Serve with crusty bread for a complete meal.
- Pair with a light white wine for a refreshing contrast to the richness of the casserole.
- Add a side of roasted vegetables for extra nutrition.
- Enjoy as a filling lunch or dinner option.
Cooking Tips:
- You can substitute the mozzarella with other cheeses like cheddar or Gouda for a different flavor.
- Add a pinch of chili flakes or herbs like oregano for an extra kick.
- Make the casserole ahead of time and store in the fridge for up to 2 days. Reheat before serving.
Storage:
- Casserole: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C for 10-15 minutes to restore the crispy top.
- Salad: The salad is best enjoyed fresh, but you can store it in the fridge for 1-2 days in a sealed container.
Nutritional Benefits:
- High in protein from chicken and eggs.
- Packed with vegetables like potatoes, tomatoes, and cucumbers for vitamins and minerals.
- The garlic sauce adds a creamy, flavorful touch with the benefit of fresh garlic and dill.
Dietary Information:
- This recipe contains dairy (cream, mozzarella, sour cream).
- It is suitable for gluten-free diets when using gluten-free ingredients.
- Contains egg and may not be suitable for those with egg allergies.
Why You’ll Love This Recipe:
- It’s a comforting, all-in-one meal that combines proteins, vegetables, and a creamy sauce.
- Easy to make with simple ingredients you likely already have at home.
- The garlic sauce adds an extra layer of flavor that complements the casserole perfectly.
- Great for family dinners or meal prep.
Conclusion:
This Chicken and Potato Casserole is a rich, flavorful dish that’s both filling and nutritious. Paired with a fresh salad and creamy garlic sauce, it’s a well-rounded meal perfect for any occasion. It’s simple to make and full of delicious flavors that everyone will enjoy. Plus, the leftovers taste even better the next day!
Frequently Asked Questions (FAQs):
- Can I use other meats instead of chicken?
Yes, you can use turkey, pork, or beef as alternatives to chicken. - Can I make this casserole ahead of time?
Yes, you can assemble it in advance and store it in the fridge for up to 24 hours before baking. - Can I use frozen potatoes?
It’s best to use fresh potatoes for the best texture, but frozen potatoes will work if they’re thawed and sliced thinly. - Can I substitute the cream with something else?
Yes, you can use a lighter alternative like milk or a dairy-free cream substitute. - How do I make this recipe dairy-free?
Use dairy-free cheese, sour cream, and cream substitutes to make the casserole dairy-free. - Can I freeze the casserole?
Yes, you can freeze the casserole before baking. Wrap tightly and freeze for up to 3 months. - Can I add other vegetables?
Yes, you can add vegetables like bell peppers, zucchini, or spinach for more variety. - How do I make the casserole crispier?
For a crispier top, bake without foil during the last 10 minutes, or use a broiler for the final minute. - Can I add more cheese?
Absolutely! Adding more cheese will make the casserole even richer and cheesier. - How do I make the garlic sauce spicier?
Add a pinch of chili flakes or cayenne pepper to the garlic sauce for a bit of heat.