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This Chicken and Mushroom Potato Casserole is a comforting and hearty dish perfect for family dinners or gatherings. With tender chicken pieces, savory mushrooms, and crispy potatoes baked in a creamy, cheesy mixture, this casserole offers a delicious blend of flavors and textures. It’s easy to prepare and uses simple ingredients that are likely already in your kitchen. The combination of wholesome ingredients makes this dish both satisfying and nourishing.
Preparation Time: 30 minutes
Cooking Time: 50-60 minutes
Servings: 4-6
Ingredients:
For the Chicken Mixture:
2 chicken fillets (approx. 200g / 7 oz), cut into bite-sized pieces
3 eggs
1 tsp salt
1/3 tsp black pepper
1/2 tsp curry powder
3 tbsp (40g) mayonnaise
1/3 cup (40g) fresh parsley, chopped
1 cup (100g) mozzarella cheese, shredded
1 tbsp (15ml) vegetable oil
3 cloves garlic, minced
1 medium onion, chopped
1 cup (100g) mushrooms, sliced
For the Potatoes:
4 medium potatoes (500g / 1.1 lbs), peeled and sliced
2/3 cup (80g) flour
1/2 tsp salt
1/3 tsp black pepper
1 tsp sweet paprika
1 tbsp (15g) olive oil
1 1/2 tbsp (20g) vegetable oil
Directions:
Prepare the Chicken Mixture:
Heat 15ml of vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant.
Add the sliced mushrooms to the pan and cook for another 5 minutes, until tender.
In a separate bowl, whisk together the eggs, salt, black pepper, curry powder, mayonnaise, parsley, and shredded mozzarella.
Stir the chicken pieces into the egg mixture and add the cooked onions, garlic, and mushrooms. Set aside.
Prepare the Potatoes:
In a large bowl, combine the sliced potatoes, flour, salt, black pepper, and sweet paprika. Toss the potatoes to coat them evenly with the seasoning.
Heat a combination of olive oil and vegetable oil in a pan over medium heat. Fry the seasoned potato slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain the potatoes on paper towels.
Assemble the Casserole:
Preheat the oven to 180°C (350°F).
In a greased baking dish, layer the fried potatoes at the bottom.
Pour the chicken and mushroom mixture over the potatoes, spreading it out evenly.
Bake:
Place the dish in the preheated oven and bake for 25-30 minutes, until the chicken is cooked through and the top is golden and bubbly.
Serve:
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