Chicken and Potato Casserole with Mozzarella and Greek Yogurt

This Chicken and Potato Casserole with Mozzarella and Greek Yogurt is a delicious, hearty dish that combines tender chicken fillet, potatoes, and creamy cheese for a satisfying meal. The addition of Greek yogurt and mozzarella gives it a rich and creamy texture, while garlic and dill add a burst of fresh flavor. This dish is perfect for a cozy family dinner or a special occasion. Easy to prepare and bake, this casserole can be served with a side salad or some fresh bread for a complete meal. It’s a comforting recipe that can easily become a family favorite.

Full Recipe:

Ingredients

  • 3 eggs
  • 200 ml milk
  • 500 g chicken fillet (cubed or sliced)
  • 1 onion (finely chopped)
  • 4-5 potatoes (thinly sliced)
  • 150 g mozzarella cheese (grated)
  • 150 g Greek yogurt
  • 2 garlic cloves (minced)
  • 1 pickled cucumber (chopped)
  • Fresh dill (finely chopped, for garnish)
  • Salt and black pepper (to taste)

Steps to Make Chicken and Potato Casserole

Step 1: Prepare the Ingredients

  1. Chicken Fillet: Wash and pat dry the chicken fillets. Cut them into bite-sized cubes or strips.
  2. Potatoes: Peel the potatoes and slice them thinly. The thin slices help them cook evenly and absorb the flavors of the dish.
  3. Onion and Garlic: Finely chop the onion and mince the garlic cloves.
  4. Pickled Cucumber: Dice the pickled cucumber into small pieces. It will add a tangy flavor to the dish.
  5. Mozzarella and Yogurt: Grate the mozzarella cheese and set it aside. In a separate bowl, mix the Greek yogurt with minced garlic.

Step 2: Season and Assemble the Casserole

  1. Season the Chicken: In a large bowl, mix the chicken fillet pieces with salt, pepper, and a portion of the minced garlic. Set aside to marinate while you prepare the rest of the ingredients.
  2. Layer the Ingredients: In a greased baking dish, start by layering the thinly sliced potatoes at the bottom. Season lightly with salt and pepper. Add a layer of chicken pieces on top, followed by a layer of chopped onions.
  3. Add Pickled Cucumber: Spread the chopped pickled cucumber evenly over the chicken and onions. This will give the casserole a unique, tangy twist.

Step 3: Prepare the Egg and Milk Mixture

  1. Egg Mixture: In a separate bowl, whisk together the eggs, milk, and a pinch of salt and pepper. This mixture will bind the casserole and create a creamy texture once baked.
  2. Pour Over: Pour the egg and milk mixture evenly over the layered ingredients in the baking dish.

Step 4: Top with Cheese and Yogurt

  1. Greek Yogurt: Spoon the Greek yogurt and garlic mixture over the top of the casserole in small dollops. Spread it gently to cover most of the surface.
  2. Mozzarella Cheese: Sprinkle the grated mozzarella cheese evenly over the top. The cheese will melt and form a golden, bubbly crust as it bakes.

Step 5: Bake

  1. Preheat the Oven: Preheat your oven to 180°C (350°F).
  2. Bake: Place the casserole in the oven and bake for about 45 minutes or until the top is golden brown and the potatoes are tender. You can check the doneness by inserting a fork into the potatoes; they should be soft.

Step 6: Garnish and Serve

  1. Dill Garnish: Once the casserole is done, remove it from the oven and let it cool for a few minutes. Garnish with freshly chopped dill for added freshness and flavor.
  2. Serve: Slice the casserole into portions and serve hot. This dish pairs well with a light green salad or steamed vegetables.

Nutrition Facts (Per Serving)

  • Calories: 420-450 kcal
  • Protein: 35 g
  • Carbohydrates: 40 g
  • Fat: 15 g
  • Fiber: 4 g
  • Sodium: 600 mg
  • Calcium: 200 mg

This casserole is a well-balanced meal that provides plenty of protein from the chicken and cheese, carbohydrates from the potatoes, and a healthy dose of calcium and vitamins from the yogurt and vegetables.

Frequently Asked Questions (FAQs)

1. Can I use different types of cheese?

Absolutely! While mozzarella adds a nice melt and mild flavor, you can experiment with other cheeses like cheddar, gouda, or even parmesan for a sharper taste.

2. Can I make this casserole ahead of time?

Yes, you can prepare the casserole ahead of time and refrigerate it (before baking) for up to 24 hours. Just cover it tightly with plastic wrap. When ready to bake, simply remove it from the fridge and pop it into the oven.

3. What can I serve with this dish?

This casserole pairs well with a side of fresh salad, steamed vegetables, or some crusty bread. You could also serve it with a light soup to start.

4. Can I freeze leftovers?

Yes, you can freeze the baked casserole. Let it cool completely, portion it out, and store in airtight containers in the freezer for up to 2 months. When reheating, thaw in the fridge overnight and bake at 180°C (350°F) until heated through.

5. Can I add other vegetables to the casserole?

Certainly! You can add other vegetables like bell peppers, zucchini, or spinach to enhance the flavor and nutritional content. Just be sure to slice them thinly or cook them slightly before layering.

Tips for Making the Best Chicken and Potato Casserole

  1. Thin Potato Slices: To ensure that the potatoes cook evenly and quickly, slice them as thinly as possible. Using a mandolin slicer can help achieve uniform slices.
  2. Seasoning is Key: Don’t forget to season each layer of the casserole. Potatoes, in particular, absorb a lot of flavor, so be sure to season them well.
  3. Mix of Textures: The yogurt adds creaminess, while the mozzarella creates a beautiful cheesy top layer. The pickled cucumber adds a bit of crunch and acidity, balancing out the richness.
  4. Don’t Overcook the Chicken: Since the chicken is already cut into small pieces, it cooks quickly. Make sure the chicken is just cooked through to avoid drying it out.
  5. Resting Time: Allow the casserole to rest for a few minutes after baking. This helps the layers set and makes it easier to slice.

Storage Tips

  • Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or oven until warmed through.
  • Freezing: As mentioned earlier, this casserole can be frozen. After baking, allow the dish to cool, then freeze in individual portions. This makes for a great ready-to-eat meal on busy days.
  • Reheating: If reheating from frozen, it’s best to thaw the casserole in the fridge overnight. Reheat in a preheated oven at 180°C (350°F) until hot and bubbly.

Conclusion

This Chicken and Potato Casserole with Mozzarella and Greek Yogurt is a delightful dish that combines simple ingredients into a flavorful and comforting meal. It’s easy to make, requires minimal prep, and is packed with creamy, cheesy goodness. Whether you’re cooking for your family or preparing a meal for guests, this casserole is sure to please everyone at the table.

Not only is it delicious, but it’s also versatile. You can swap ingredients to suit your taste, add more vegetables, or experiment with different types of cheese. The casserole can be made ahead of time and stored for easy reheating, making it an excellent choice for meal prep or batch cooking.

Give this recipe a try, and enjoy the comforting flavors of tender chicken, creamy potatoes, and gooey mozzarella with the tangy twist of pickled cucumbers and garlic.