This Chicken & Potato Casserole with Feta and Mozzarella is the ultimate comfort food fusion, merging tender shredded chicken, velvety potatoes, and two melting cheeses into one irresistibly cozy dish. Perfect for family dinners, potlucks, or meal prep, it delivers layers of flavor—savory-sweet feta cubes, crunchy sautéed vegetables, and a gooey mozzarella crown—while remaining remarkably straightforward to assemble. In this guide, you’ll learn every tip and trick to elevate this humble casserole into a memorable, crowd-pleasing centerpiece.
Cooking Time
Total Time: 1 hour 55 minutes
Preparation & Pre-cook: 30 minutes
Baking (first stage): 35 minutes
Broiling (cheese melt): 10–15 minutes
Resting: 5 minutes
Ingredients
Base & Batter
5 medium potatoes (about 750 g), peeled & diced
2 onions, finely chopped
4 chicken legs (approx. 800 g), bone-in
4 large eggs
150 ml milk
2 TBSP neutral oil (+ extra for greasing & searing)
250 g all-purpose flour
1 TBSP baking powder
1 tsp salt, plus more to taste
Freshly ground black pepper
Vegetable & Cheese Layer
100 g feta cheese, cut into small cubes
1 red bell pepper, diced
2 medium tomatoes, seeded & diced
1–1½ cups (200–250 g) shredded chicken (from pre-cooked legs)
Topping
150 g shredded mozzarella
Chopped fresh parsley, for garnish
Step-by-Step Cooking Directions
Pre-cook Potatoes & Chicken
a. In a large pot of lightly salted water, simmer diced potatoes for 8–10 minutes until just tender. Drain well.
b. In a second pot, poach chicken legs in lightly seasoned water for 20–25 minutes until fully cooked. Cool slightly, then remove meat from bones and shred finely.
Sauté Aromatics
a. Heat 2 TBSP oil in a skillet over medium heat. Add chopped onions and sauté for 5–7 minutes until translucent and lightly golden. Transfer to a bowl.
Mix the Batter
a. In a large mixing bowl, whisk 4 eggs with 150 ml milk, 1 tsp salt, and a generous grind of black pepper.
b. Stir in 2 TBSP oil. Sift in 250 g flour and 1 TBSP baking powder, whisking to a smooth, thick batter free of lumps.
Prepare Vegetable & Cheese Layer
a. Add the sautéed onions to a large bowl. Stir in diced red pepper, diced tomatoes, and shredded chicken. Season lightly.
b. Fold in 100 g feta cubes, distributing evenly among the vegetables.
Assemble the Casserole
a. Preheat oven to 180 °C (350 °F). Grease a 24 × 30 cm baking dish with a little oil.
b. Layer half the cooked potatoes on the bottom of the dish.
c. Top with the vegetable-feta-chicken mixture, spreading evenly.
d. Scatter the remaining potatoes over the top.
Pour the Batter & Bake
a. Pour the prepared egg-flour batter evenly over the layered ingredients, smoothing the surface.
b. Bake uncovered for 35 minutes until the batter is set and the edges turn golden.
Add Mozzarella & Broil
a. Remove the casserole from the oven. Sprinkle 150 g shredded mozzarella liberally over the surface.
b. Return to the oven for another 10–15 minutes or switch to broil for 3–5 minutes, until the cheese bubbles and turns golden brown.
Rest & Serve
a. Let the baked casserole rest 5 minutes to firm up.
b. Garnish with chopped parsley. Cut into generous squares and serve warm.
Nutritional Information
Per Serving (8 portions):
Calories: 360 kcal
Protein: 24 g
Carbohydrates: 32 g
Fat: 14 g
Fiber: 3 g
Sodium: 600 mg
Origins and Popularity of the Recipe
Casseroles combining eggs, potatoes, and cheese are staples in many cultures—Spanish tortilla, French gratin, and Eastern European zapiekanka all follow similar formats. This particular version, enriched with tender chicken and tangy feta, draws on Mediterranean influences to update the classic for modern tastes. Its appeal lies in versatility: it can be customized with different cheeses, proteins, or vegetables, making it a global comfort dish.
Reasons Why You’ll Love the Recipe
One-Dish Wonder: Virtually every food group in one tray—easy cleanup!
Flavor Depth: Shredded chicken, salty feta, sweet peppers, and melty mozzarella.
Meal-Prep Friendly: Cools well, reheats beautifully, and even works for next-day lunches.
Kid-Approved: Mild flavors and cheesy topping please picky eaters.
Health Benefits
Protein Boost: Eggs and chicken provide high-quality protein.
Vitamin Rich: Peppers and tomatoes deliver vitamins A and C.
Calcium & Probiotics: Feta and mozzarella promote bone health and gut balance.
Complex Carbs: Potatoes help sustain energy with fiber and micronutrients.
Serving Suggestions
Fresh Side Salad: Mix baby greens, cucumber, and vinaigrette to cut through richness.
Garlic Bread: Warm baguette slices brushed with garlic butter.
Yogurt Dip: Plain Greek yogurt mixed with herbs and lemon zest.
Common Mistakes to Avoid
Overboiling Potatoes: They should be firm enough to hold shape under the batter.
Undercooked Chicken: Ensure shredding yields tender meat, not chewy.
Batter Too Watery: Measure ingredients precisely; a runny batter leads to a soggy center.
Skipping Rest Time: Resting sets the custard, making slices neater.
Pairing Recommendations
Wine: Crisp Chardonnay or fruity Rosé complements the dish’s creaminess.
Beer: Belgian Witbier or Pilsner balances savory notes.
Non-Alcoholic: Sparkling water infused with lime or mint.
Cooking Tips
Advance Prep: Shred chicken and grate cheese a day ahead to streamline assembly.
Cheese Variations: Try Gruyère, cheddar, or a paprika-smoked cheese for twist.
Veggie Boost: Fold in spinach, zucchini, or mushrooms to add color and fiber.
Similar Recipes to Try
Shepherd’s Pie with Chicken
Spanish Tortilla with Chicken
Layered Vegetable Gratin
Variations to Try
Spicy Kick: Add chopped jalapeños or red pepper flakes.
Herbed Delight: Mix fresh thyme or rosemary into the batter.
Seafood Swap: Replace chicken with cooked shrimp or salmon for pescatarian version.
Ingredient Spotlight
Feta Cheese: This brined, crumbly cheese brings bright tang and saltiness that contrast beautifully with creamy mozzarella, elevating a simple casserole with Mediterranean flair.
Conclusion
This Chicken & Potato Casserole with Feta and Mozzarella proves that comfort food can be both effortless and gourmet. With minimal hands-on time and maximum flavor payoff, it’s destined to become a go-to for busy weeknights, special brunches, or feeding a crowd. Give it a try—you’ll wonder how you ever lived without this cheesy, savory masterpiece.
10 Comprehensive FAQs
Can I use chicken breast instead of legs?
Yes. Reduce poaching time to 15–18 minutes and shred.
Is this recipe gluten-free?
Use a 1:1 gluten-free flour blend and ensure baking powder is labeled GF.
How do I reheat leftovers?
Warm in a 180 °C oven for 10 minutes, or microwave individual portions.
Can I freeze the casserole?
Freeze before baking in airtight foil, up to 2 months. Thaw overnight and bake as directed.
What if I don’t have feta?
Substitute goat cheese or omit entirely—add a pinch of extra salt.
My batter is too thick/thin—what now?
Adjust with small splashes of milk to thin, or dust in a tablespoon of flour to thicken.
How can I make it lighter?
Use low-fat milk, reduce cheese, and double the vegetable proportion.
Why is my center runny?
Underbaked—extend baking 5–10 minutes or cover loosely with foil if cheese over-browns.
Can I assemble ahead?
Yes—prepare layers and cover, refrigerate up to 24 h before baking.
What other herbs work well?
Oregano, basil, thyme, or chives each add delightful aromatic notes.