Ingredients

Vegetable Base:

• Potatoes: 950 g (2 lb 1.5 oz)
• Zucchini: 1 piece
• Carrot: 1 piece
• Salt: 1 tsp
• Black pepper: 1/3 tsp
• Garlic: 2 cloves, minced
• Eggs: 2
• Flour: 2 tbsp
• Olive oil: For frying

Chicken Filling:

• Chicken breast: 1 piece, cubed
• Italian herbs: To taste
• Butter: 20 g (0.7 oz)
• Onion: 1 piece, diced
• Mushrooms: 200 g (7 oz), sliced
• Sweet bell pepper: 1 piece, diced
• Heavy cream: 1/2 cup
• Green onions: To taste, chopped
• Cheddar cheese: 80 g (2.8 oz), grated
• Parsley: Fresh, chopped (for garnish)

Instructions

Step 1: Prepare the Vegetables

1. Grate the Potatoes and Zucchini: Start by grating the potatoes, zucchini, and carrot using a coarse grater. Place them in a bowl and sprinkle with 1 tsp salt. Let them sit for 5-10 minutes to release excess moisture, then drain and squeeze out any additional liquid.
2. Season and Add Flour and Eggs: Add minced garlic, black pepper, eggs, and flour to the drained vegetables. Mix until everything is well combined, creating a thick batter.

Step 2: Fry the Vegetable Base

1. Heat Olive Oil: In a large skillet, heat a few tablespoons of olive oil over medium heat.
2. Cook the Vegetable Batter: Scoop spoonfuls of the vegetable mixture into the skillet, pressing them slightly to form patties. Fry until golden brown on each side, approximately 3-4 minutes per side. Transfer to a paper towel-lined plate and set aside.

Step 3: Prepare the Chicken Filling

1. Season and Cook the Chicken: Cut the chicken breast into small cubes. Season with salt, pepper, and Italian herbs. In the same skillet, melt the butter over medium heat and add the chicken cubes. Sauté for about 5-7 minutes, until golden brown and fully cooked.
2. Add Vegetables to the Chicken: Add diced onion, mushrooms, and sweet bell pepper to the skillet. Cook until the vegetables are softened, about 5 minutes.
3. Add Heavy Cream: Pour in the heavy cream and stir to combine. Let the mixture simmer for an additional 2-3 minutes, allowing the flavors to meld. Stir in the chopped green onions and remove from heat.

Step 4: Assemble and Bake

1. Preheat Oven: Preheat your oven to 180°C (350°F).
2. Layer the Ingredients: In a greased baking dish, spread a layer of the vegetable patties on the bottom. Top with the chicken and vegetable mixture. Sprinkle the grated cheddar cheese evenly over the top.
3. Bake: Place the dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, with a golden crust.
4. Garnish and Serve: Remove the casserole from the oven, sprinkle with fresh parsley, and let cool slightly before serving.

Nutrition Facts (per serving):

(Approximately based on 6 servings)

• Calories: 320 kcal
• Protein: 18 g
• Fat: 20 g
• Carbohydrates: 19 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 580 mg

Note: Nutritional values may vary depending on exact ingredients and quantities.

Tips for Making the Perfect Casserole

• Removing Moisture from Vegetables: Letting the grated potatoes and zucchini sit with salt draws out excess water, ensuring a firmer texture when fried. Don’t skip this step for the best consistency.
• Herb Variations: Feel free to swap Italian herbs for rosemary, thyme, or oregano based on your preference.
• Cheese Choices: Cheddar adds a sharp, rich flavor, but other cheeses like mozzarella, Gruyère, or Monterey Jack can also work well.
• Cream Substitute: If you want a lighter option, swap the heavy cream for Greek yogurt or half-and-half. Just keep in mind the texture may be slightly different.
• Add Extra Vegetables: You can include more vegetables like spinach, kale, or bell peppers for added nutrition and color.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
• Freezing: This casserole can be frozen, though the texture of the vegetables may change slightly. To freeze, let it cool completely, then wrap tightly in plastic wrap and foil. It will keep for up to 2 months in the freezer. Thaw overnight in the refrigerator before reheating.
• Reheating Tips: For best results, reheat in a preheated oven at 180°C (350°F) for about 15 minutes, or until warmed through and cheese is bubbly.

Frequently Asked Questions (FAQs)

Q: Can I make this casserole ahead of time?
A: Yes, you can assemble the casserole up to a day in advance. Cover it tightly and refrigerate, then bake just before serving.

Q: Can I use sweet potatoes instead of regular potatoes?
A: Absolutely! Sweet potatoes add a subtle sweetness and a boost of vitamin A. The cooking process remains the same.

Q: What can I use instead of heavy cream?
A: You can substitute heavy cream with half-and-half, Greek yogurt, or even a plant-based cream alternative for a lighter dish.

Q: Can I add other types of meat to this casserole?
A: Ground turkey, ground beef, or pork would work well in place of chicken. Adjust seasoning based on the meat’s flavor profile, and be sure to cook it thoroughly before assembling the casserole.

Q: Is it possible to make this casserole dairy-free?
A: Yes! Use dairy-free cheese and swap the heavy cream for a non-dairy alternative like coconut cream or almond milk.

Conclusion

This hearty vegetable and chicken casserole with cheddar is a satisfying and nutritious dish that brings together a blend of fresh vegetables, tender chicken, and melted cheese in every bite. It’s versatile and easy to customize based on your preferences, making it a family favorite. Whether you’re looking for a warming weeknight dinner or an impressive meal for guests, this casserole is sure to please. Try this recipe, and enjoy the delightful mix of textures and flavors in this comforting casserole!