Ingredients

For the Casserole Layers

• Eggs: 3, boiled and chopped
• Rice: 1 cup (200g), uncooked
• Ketchup: 45g (3 tbsp)
• Mayonnaise: 45 g (3 tbsp) plus an additional 1 tbsp (15 g) for topping
• Cucumber: 1, diced
• Garlic cloves: 2, minced
• Dill: Fresh, chopped (for garnish)
• Potatoes: 500 g (1.1 pounds), peeled and cubed
• Butter: 45g (3 tbsp)
• Onions: 2, diced
• Black pepper: To taste, plus 1/2 tsp (1 g)
• Carrots: 2, grated or diced
• Garlic granules: To taste
• Paprika: To taste, plus an additional 1 tsp (2 g)
• Minced chicken: 800 g (1.75 pounds)
• Breadcrumbs: 1 cup (120 g)
• Chinese cabbage: 500 g (1.1 pounds), chopped
• White radish: Thinly sliced (as desired)

Instructions

Step 1: Prepare the Rice

1. Rinse the rice under cold water to remove excess starch.
2. In a saucepan, combine 1 cup of rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and let it simmer for 15-18 minutes until the rice is cooked and water is absorbed. Fluff with a fork and set aside.

Step 2: Prepare the Mashed Potato Topping

1. Boil the cubed potatoes in a large pot of salted water until tender, about 15 minutes. Drain and return the potatoes to the pot.
2. Add butter and a pinch of salt. Mash the potatoes until smooth and creamy. Season with black pepper and set aside.

Step 3: Cook the Chicken Mixture

1. In a large skillet, heat 1 tablespoon of oil over medium heat. Add the diced onions and minced garlic and sauté until softened and fragrant, about 5 minutes.
2. Add the minced chicken, season with 1/2 tsp black pepper, garlic granules, paprika, and a pinch of salt. Cook until the chicken is browned and fully cooked, about 8-10 minutes.
3. Stir in the grated or diced carrots and cook for another 3-4 minutes. Remove from heat and set aside.

Step 4: Layer the Casserole

1. Preheat your oven to 180°C (350°F).
2. In a greased casserole dish, spread the cooked rice as the base layer.
3. Add a layer of chopped Chinese cabbage over the rice, followed by a layer of white radish slices.
4. Spread the cooked chicken mixture evenly over the cabbage and radish.
5. Sprinkle the chopped boiled eggs over the chicken layer.
6. Dollop and spread the mayonnaise and ketchup mixture over the eggs for added flavor.

Step 5: Add the Potato Topping and Bake

1. Spoon the mashed potatoes over the top of the casserole, smoothing it out with a spatula to create an even layer.
2. Sprinkle breadcrumbs evenly over the mashed potato layer. For a little extra flavor, add a pinch of paprika on top.
3. Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden and the dish is heated through.

Step 6: Garnish and Serve

1. Remove the casserole from the oven and let it cool slightly.
2. Garnish with diced cucumber, chopped dill, and an additional dollop of mayonnaise if desired.
3. Serve warm and enjoy this layered, hearty meal.

Nutrition Facts (Per Serving, Serves 6)

• Calories: 480
• Protein: 28g
• Carbohydrates: 52g
• Fat: 18g
• Fiber: 5g
• Sugars: 6g
• Sodium: 420mg

Frequently Asked Questions (FAQs)

Can I substitute the chicken with another protein?

Yes, ground turkey, beef, or even plant-based meat alternatives can work well in this casserole.

Can I use other vegetables?

Definitely! Feel free to add or substitute vegetables like spinach, bell peppers, or zucchini.

How do I make the dish dairy-free?

For a dairy-free option, substitute butter with a plant-based spread or olive oil.

Tips for Making the Perfect Casserole

1. Use Fresh Ingredients: Fresh garlic, herbs, and vegetables add a vibrant flavor and enhance the overall taste of the dish.
2. Layering: Ensuring each layer is evenly distributed helps each bite contain a blend of flavors and textures.
3. Season as You Go: Seasoning each component separately will yield a more flavorful casserole.
4. Breadcrumbs for Crunch: Adding breadcrumbs to the top layer creates a golden, crispy crust that contrasts nicely with the creamy layers underneath.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This casserole freezes well. Allow it to cool completely, then cover tightly with plastic wrap and aluminum foil. It will keep in the freezer for up to 2 months.
• Reheating: Thaw in the refrigerator overnight, then bake at 180°C (350°F) until heated through. To retain the texture, reheat in the oven rather than the microwave.

Conclusion

This Layered Chicken and Vegetable Casserole with Creamy Potato Topping is a meal that combines hearty ingredients into a satisfying, layered dish. With the richness of creamy potatoes, the tenderness of seasoned chicken, and the crunch of fresh cabbage and breadcrumbs, it offers a symphony of textures and flavors in each bite. This recipe is simple to customize and perfect for a weeknight dinner or as a prepared meal for the week. With its delicious layers and wholesome ingredients, this casserole is sure to become a family favorite.