Creamy Chicken and Potato Bake with Sour Cream Garlic Sauce is a rich, hearty dish that brings together tender chicken, mashed potatoes, and a flavorful sour cream sauce. Perfect for a family dinner or a weekend gathering, this recipe balances savory, creamy, and fresh flavors. The baked potatoes form a smooth base, while the chicken and mushrooms provide a delightful protein element. The sour cream garlic sauce adds a tangy, herby kick, making this dish an unforgettable comfort meal.

Full Recipe:

Ingredients:

For the Bake:

2 eggs
1kg potatoes

Butter (for mashed potatoes)
2 carrots, diced
2 onions, finely chopped

Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
5 tablespoons flour

1 chicken fillet, diced
4-5 mushrooms, sliced
100 ml cream

Vegetable oil (for frying)
100g cheese (cheddar or mozzarella), grated

For the Sauce:

4 tablespoons sour cream

1 small onion, minced
2 cloves garlic, minced
Fresh dill, chopped

Salt and black pepper, to taste

Step-by-Step Instructions:

Step 1: Prepare the Potatoes

Boil the potatoes: Peel and chop the potatoes. Place them in a large pot of salted water and bring to a boil. Cook until they are soft and tender (around 20-25 minutes).
Mash the potatoes: Drain the water from the potatoes and mash them with a generous amount of butter, adding salt and pepper to taste. Set aside to cool slightly.

Step 2: Prepare the Chicken and Vegetables

Cook the chicken: Heat a tablespoon of vegetable oil in a skillet over medium heat. Add the diced chicken fillet, season with salt and pepper, and cook for about 6-8 minutes until golden and cooked through. Remove and set aside.
Sauté the vegetables: In the same skillet, add another tablespoon of oil and sauté the onions and carrots for about 5 minutes until softened. Add the sliced mushrooms and cook for an additional 3-4 minutes. Season with salt and pepper.

Step 3: Assemble the Potato Bake

Prepare the potato mixture: Once the mashed potatoes have cooled a bit, stir in the 2 eggs and 5 tablespoons of flour until fully incorporated. This will help the potato mixture hold together during baking.

Layer the dish: In a baking dish, spread half of the mashed potato mixture evenly on the bottom. Add the cooked chicken and sautéed vegetables over the potato layer. Spread the remaining mashed potatoes on top, smoothing it out with a spatula.
Add cheese: Pour the 100 ml cream over the top and sprinkle 100g grated cheese evenly.

Step 4: Bake

Bake the dish: Preheat your oven to 180°C (350°F). Bake the potato and chicken dish for about 25-30 minutes or until the top is golden and bubbly.

Garnish: Once baked, remove from the oven and let it cool slightly. Garnish with freshly chopped parsley for a touch of color and flavor.

Step 5: Prepare the Sour Cream Garlic Sauce

Mix the sauce: In a small bowl, combine the sour cream, minced onion, minced garlic, and chopped dill. Add a pinch of salt and pepper to taste.
Chill: Let the sauce rest in the refrigerator for at least 10 minutes to allow the flavors to meld together.

Step 6: Serve

Serve the bake: Slice portions of the creamy chicken and potato bake and serve them on individual plates.
Drizzle with sauce: Drizzle the sour cream garlic sauce over each portion or serve it on the side.

Cooking Tips:

Pre-boiling the vegetables: You can parboil the carrots before adding them to the sauté to ensure they are fully cooked and soft in the final dish.

Adding texture: If you want a bit of crunch, you can top the bake with some breadcrumbs mixed with cheese for the last 10 minutes of baking.
Herbs: Feel free to swap out parsley with other fresh herbs like basil, thyme, or oregano to customize the flavors.
Creamy texture: For a creamier bake, you can add a bit of milk to the mashed potato mixture or use heavy cream instead of regular cream in the recipe.

Storage:

Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through or in the microwave for a quick meal.
Freezing: This bake can be frozen before baking. Assemble the dish as instructed and cover it tightly with foil or plastic wrap. Freeze for up to 2 months. When ready to cook, bake directly from frozen, but increase the baking time by about 15-20 minutes.

Nutritional Facts (Per Serving):

Calories: 420 kcal

Carbohydrates: 42g
Protein: 25g
Fat: 18g

Saturated Fat: 8g
Fiber: 5g
Sugar: 4g

Sodium: 600mg
Calcium: 120mg

FAQs:

1. Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be a great substitute for a slightly sweeter and more nutrient-dense version of this dish. Just follow the same steps for boiling and mashing.

2. Can I add other vegetables?
Absolutely! You can add vegetables like broccoli, zucchini, or spinach to the chicken and vegetable mixture for extra nutrition and color.

3. What can I use instead of sour cream for the sauce?
You can replace sour cream with Greek yogurt or even mayonnaise for a different flavor. Adjust the seasonings to taste.

4. How do I prevent the bake from becoming too dry?
Adding cream or milk to the mashed potatoes and topping with extra cheese helps keep the dish moist. Ensure you don’t overbake it, as this can dry out the ingredients.

5. Can I make this dish ahead of time?
Yes, you can prepare and assemble the dish ahead of time, refrigerate it, and then bake it just before serving. Alternatively, you can freeze it and bake from frozen when needed.

Conclusion:

Creamy Chicken and Potato Bake with Sour Cream Garlic Sauce is a delightful, hearty dish that combines tender chicken, savory vegetables, and cheesy mashed potatoes with a tangy, herbed sauce. Its creamy, comforting flavors are perfect for family dinners or gatherings. This dish is versatile and can be customized with various vegetables, cheeses, and herbs, making it a staple in any kitchen. Serve it hot, with a drizzle of the sour cream garlic sauce for an extra layer of flavor that will leave everyone satisfied!