Potato casserole with chicken it doesn’t need any special introduction. Those who have tried it at least once know how delicious it is. Questions arise when you decide to cook such a casserole yourself. How to achieve special juiciness of a dish? Do I need to boil the potatoes in advance? How to make a casserole not only tasty, but also aesthetically pleasing? You will find answers to all these questions by looking at our recipe with photos. A casserole with chicken and potatoes in the oven will be simply delicious. It cooks quickly, but turns out light and quite filling. By preparing this casserole, you can feed the whole family a delicious dinner without any hassle.
For six servings you will need:
1. Boil chicken fillet in a small saucepan. Cook it until fully cooked and be sure to add some salt to the water. Let it cool, and then grind it, disassembling the meat with your hands along the fibers.
2. Remove the peel from the potatoes and boil them, already peeled, until the first signs of readiness. Just like when cooking chicken fillet, be sure to add some salt to the water. Let the potatoes cool completely and grate them on a coarse grater.
3. Wash the tomatoes and red peppers, remove the seeds and white veins from the peppers that attach the seed pod to the inner walls of the pepper, and cut into not too large cubes.
4. Grease a heat-resistant form with refined oil so that the potato casserole does not burn. Place the first layer of shredded chicken fillet.
5. Add a clove of garlic passed through a press or grated to the mayonnaise (you don’t need much, even in a small amount garlic will give a noticeable aroma), mix well and lubricate the layer chicken meat. We use about half of the mayonnaise.
6. Cover with a layer of grated potatoes. To make the casserole tender and airy, do not press the potatoes with your hands.
7. Grease with the remaining mayonnaise and lay out the tomato and pepper cubes.
8. The final touch is a layer of grated cheese.
9. Bring the potato casserole to readiness in the oven at 180 degrees. Bake for about 25-35 minutes until the cheese layer is golden brown.
10. Casserole with potatoes and chicken fillet turns out to be very tender, so let it rest for about 10 minutes before slicing. During this time, it will consolidate its layers and will not fall apart when cutting. Serve the casserole accompanied by a light vegetable salad.
Chicken fillet casserole is a great every day dish. It is suitable for baby food, as well as nutrition for athletes and those who want to lose excess weight. After reading our article, you will learn the secrets of its preparation, as well as easy-to-follow recipes.
This light dish can be prepared in literally half an hour. If you serve it with a salad of fresh vegetables for dinner, then you will be guaranteed a beautiful figure and no extra pounds. Chicken fillet casserole is prepared as follows:
Cool the finished dish a little, cut into portions, arrange on plates and serve with fresh or baked vegetables.
This dish is prepared very simply, and we will use the most simple products. Chicken fillet casserole is very filling and juicy, has an attractive appearance and is eaten instantly. To prepare it you will need:
Check the readiness of the dish with a toothpick or knife, then let it cool slightly and serve.
Surprise your loved ones by treating them to a delicious dish based on bacon and chicken fillet. You can see a photo of the casserole on our page, and read the recipe below:
Serve the finished dish with boiled potatoes and a salad of fresh vegetables.
The next dish will surprise you spicy taste and aroma. It consists only of healthy vegetables, cream, spices and chicken fillet. The cheese casserole is prepared like this:
Bake the dish in the oven for about 40 minutes.
Thanks to the combination of products, your family will definitely like this dish. To prepare it, you can use both aromatic wild mushrooms and champignons. In winter, you can use dried or canned mushrooms. How to make chicken casserole:
Chicken meat goes well with many foods. Therefore, you can endlessly experiment with recipes, getting new tastes every time.
Step-by-step recipes for preparing potato-chicken casserole in the oven: options with raw potatoes and puree, minced chicken and chicken pieces
2019-02-08 Oleg Mikhailov and Alena KamenevaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams ready-made dish
8 gr.
10 gr.
Carbohydrates
8 gr.152 kcal.
Simple and tasty dishes should certainly be present in our daily diet. Today I am sharing with you a dish that will please everyone in your family. Let's prepare an excellent casserole option for lunch or dinner - potato casserole with chicken in the oven. Preparing the casserole is simple and quick, just prepare all the ingredients and devote 15 minutes of your time to the process, then the oven will do everything for you. For this casserole, we use all ingredients raw and do not cook or fry anything in advance.
You can serve the finished casserole to the table with fresh vegetables, homemade pickles, you can add a little sauce or a spoonful of sour cream. So let's get started.
Ingredients:
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Cooking process
Prepare everything necessary ingredients according to the list. Immediately turn on and preheat the oven, set the temperature to 180 degrees. Peel, wash and dry the potatoes. Next, you need to cut the potatoes into thin slices. For the casserole, you can use one dish or portion forms.
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Rinse and dry the chicken fillet, then cut the chicken into small pieces.
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Grease the portion pans vegetable oil. Place half of the potatoes in the first layer, salt, season with spices and Italian herbs.
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Place fillet pieces on top of the potatoes, sprinkle with dry garlic and salt.
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Cover the chicken with the remaining potato slices.
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Peel and rinse the onion, cut into half rings. Place the onions on top of the potatoes, pour a little sour cream on them, or you can use cream with a low fat content.
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Place the tomato, cut into slices, on top of the sour cream. Now you need to move the pan into the oven and bake the potatoes for 35-40 minutes. Serve the finished casserole to the table.
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Bon appetit!
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Add a spoonful of soy concentrate to the mayonnaise, slightly reducing the amount of salt accordingly. If you like garlic flavors, grate a clove of garlic into the mayonnaise marinade.
Ingredients:
How to quickly cook potato casserole with chicken in the oven
Fillet, washed and dried, chop finely, add salt, season with mayonnaise and pepper. Stir and place in the refrigerator temporarily.
We peel and wash the potatoes, cut them into thin circles, we do the same with the onions, but we also separate them into rings. Grate the cheese into the coarsest grater. Pour all the spices and salt into the sour cream, stir so that they disperse evenly.
Rub a baking dish or roasting pan with high sides generously with oil, first lay out the onion layer and add a little salt. Lay out the potatoes, about half of the total amount, grease with half sour cream filling and put in the chicken, also no more than half. Sprinkle the lower “floors” of the casserole with cheese, we also use about 1/2 of the total amount.
For the sake of the beauty of the dish, try to use small mushrooms without cutting them during the cooking process. It is advisable to use cream that is thick, but not too fatty. If such a product is not easy to obtain, replace them with 15% non-acidic sour cream.
Ingredients:
For the filling:
How to cook
Boil peeled and coarsely chopped potatoes in a small saucepan. Be sure to add salt to the water and cook for about twenty minutes until softened.
Remove the skin from the chicken, remove the bones, chop the meat finely and immediately add salt. We dissolve the mushrooms into slices, and cut the peeled onion into “cubes” and separate them into separate checkers.
Heat a frying pan and pour four tablespoons of oil into it. First, fry the meat until white, then move it to the edges of the pan and place the onion in the middle. Cook for six minutes without changing the heat, then sprinkle with all the spices and salt, mix.
Add mushrooms, stir, raise temperature slightly. Cook in this mode until the moisture from the bottom of the pan evaporates. Sprinkle the roast with flour, cook for another two minutes, while we heat the cream.
Pour in the cream and bring to a boil, add mustard and stir. Taste, add salt and spices. Reduce heat to low and heat the filling until thickened.
The potatoes are guaranteed to be cooked by this time. Heat the milk strongly, drain the broth from the potatoes and quickly mash with a masher. Add milk little by little; each potato variety has its own moisture absorption capacity, and the puree should not become liquid. Add salt and pepper, release the eggs and mix thoroughly, almost whisking.
Rub the baking dish with butter and sprinkle generously with breadcrumbs. Lay out a layer mashed potatoes, occupying approximately a third of the volume. If you happen to have more and purees and toppings, just take another mold or frying pan without a handle.
Spread the filling and cover with another layer of potatoes. Cooking temperature is in the range of 190-210 degrees, preheat the oven, place the molds in it. A large casserole will be ready in less than half an hour, and small, portioned ones can be removed in fifteen minutes. Watch the color of the surface of the casserole; a bright color is the best sign that the dish is ready.
It is convenient to prepare all such treats in transparent containers, but be careful if you do this in several batches! The dish is so beautiful and appetizing that you will almost certainly miss several servings if you don’t keep track of it.
Ingredients:
Step-by-step recipe for potato casserole with minced chicken
Mash the minced meat in a convenient low bowl. Peel the onion and finely chop, you can even use a blender, mix with minced meat, add pepper and salt.
Rub a glass baking dish with oil and place the minced meat in it. Cut the tomatoes into thin slices and arrange them in the next layer, be sure to add some salt, but lightly. Cut the pepper into four “slices”, wash the seeds from it with a stream of running water. Cut into narrow cross-sectional slices and place on top of the tomatoes.
Peel the potatoes and grate into large chips into a separate bowl. Pour a couple of tablespoons of oil into it, add salt and spices. Stir and spread evenly into the pan. Pour sour cream over everything, carefully so as not to leave drops on the walls. A layer of grated cheese completes the casserole.
Set the oven heating control to 190 degrees, let the temperature rise to the required level and place the mold on the wire rack. After forty minutes, your luxurious casserole can be taken out and cooled.
Sour cream mixed with salt and grated garlic goes very well with this casserole. Don’t try to make the gravy spicy or too salty, but you can use thicker sour cream, ideally homemade.
Ingredients:
How to cook
We prepare the potato dough first. If you are in a hurry, cut the peeled tubers into smaller pieces, so they will cook faster. If you have enough time, cook the potatoes slowly, chop them coarsely, pour only boiling water and only up to the level of the potatoes. Cook, covered with a lid, in both cases, be sure to add salt.
Place a thick-walled frying pan on heat and a minute later pour oil into it. Peel the onions and chop them quickly and finely. Place in hot oil and wait for the strong aroma of frying onions.
Knead the minced meat with a fork, put it in the pan and mix immediately. Season well and add a little extra pepper. Stir the filling infrequently but thoroughly and knead any lumps. Fry until browned parts of the minced meat begin to appear.
Place the boiled potatoes in a colander, and completely drain the broth from the pan. Return the potatoes and mash them without letting them cool. Add heated cream, release the eggs and add salt. For beauty, you can add a little paprika. Beat the puree by hand or with a very quiet mixer.
Rub the mold with oil and add about two-thirds of the puree. Carefully level the bottom layer with a spoon, lay out the whole chicken filling. Cover it with the rest of the puree and immediately send it to bake. Potato casserole with chicken will brown in the oven in no more than half an hour.
A simple and beautiful casserole, and you will understand how tasty it is as soon as it warms up enough in the oven. It is better to take chicken meat from the thighs, the type of cheese is not critical, but the original description used “Dutch”.
Ingredients:
Step-by-step recipe for potato and chicken casserole in the oven
Remove any remaining soil from potato tubers, wash, peel and rinse again. Chop coarsely, place in a saucepan and pour water to the little finger level of the pieces. Remove the potatoes, bring the water to a boil, add salt. Return the potatoes to the saucepan, reduce the heat and cook the slices until softened.
Drain the broth, leaving no more than half a glass for mixing into the puree. Mash the potatoes without using a blender or mixer, mix in the oil, add the broth little by little, making the puree more tender. Add the eggs into the cooled mixture and beat.
Using a thin knife, peel the onions and chop them finely, remove the bones from the chicken, dissolve the pulp into pieces, about twenty grams each. Heat the oil in a frying pan and, over medium heat, fry the meat first for about ten minutes. Add and stir the onion, count another five minutes to fry it.
We clean and grate the carrots with large shavings and place them in a frying pan. Fry everything together for up to three minutes, salt and season with spices and pepper.
Rub the inside of the casserole dish chosen with a slice of butter, and spread half of the puree. Level it out, then lay out the chicken fried with vegetables. Cover the top again with potato mixture. Grease with sour cream and grate cheese on top.
The casserole is prepared at 190 degrees for no more than a quarter of an hour, you can tell more precisely by the bright blush on the surface. Take it out and let it cool slightly to make it easier and more beautiful to cut. Place portions using a spatula and sprinkle with herbs.
Chicken and potatoes are just two common ingredients, but there are so many different dishes you can prepare! Even if you limit yourself only to the ability to bake them in the oven, by varying the cutting method, sauces, additional vegetable ingredients and seasonings, you can surprise your family and guests every day.
Chicken and potato casserole is one of the fastest and... nutritious meals, which is suitable not only for a family dinner, but also for a holiday table.
The classic dish of chicken and potatoes in the oven is called meat in French, but whether it really has anything to do with the cuisine of France is difficult to say. Today it is somewhat international and is present in almost any European menu, hardly changing. The reason for its attractiveness is, perhaps, that despite the simplicity of the food set, the taste is incredible. Once you try it, you will probably add the recipe to your cookbook.
The greens can be chopped and scattered over the casserole after it is removed from the oven, or you can place it under the last layer of cheese. Professionals advise using 2 types of cheese for this dish: soft between the layers (for example, mozzarella), and hard for the crust (Swiss, Dutch, etc.). Using the same recipe, you can prepare portioned “islands” at once.
Professionals assure: if classic recipe did not raise any questions, any modifications of it will also turn out as they should. Therefore, if you were able to cook meat in French the first time, supplement it with mushrooms and get even more nutritious and delicious dish, It won’t be difficult for you either. And to get absolutely new taste, it’s worth slightly modifying the previous set of products.
For this potato casserole with chicken, it is recommended to use small mushrooms that hold their shape well and are not chopped by the manufacturer. Otherwise, they will have to be introduced into the inner layer, since during the baking process they will soften greatly and lose their attractiveness.
Despite the fact that casserole with chicken and potatoes is an incredibly simple dish, and it would seem that you don’t even need to study the cooking technology, you just need to determine the ratio of elements and the temperature of the oven, there are also nuances here that determine the outcome of the culinary venture.
Recipes delicious casseroles for every taste
potato casserole with chicken
1 hour
170 kcal
5 /5 (1 )
Oven-cooked chicken and potato casserole is a truly delicious dish that is quick and easy to prepare and works well as a dinner or lunch dish. We have prepared for you three recipes for this casserole that will help you quickly and completely feed your family. Let's look at each of them in more detail.
Kitchen utensils and appliances:
| Potato | 560-600 g |
| Chicken fillet | 470-500 g |
| Hard cheese | 300-330 g |
| Onion | 140-150 g |
| Mayonnaise | 50-60 g |
| Garlic cloves | 4 pcs. |
| Sour cream | 280-300 g |
| Salt | 3-4 pinches |
| Ground pepper | 2 pinches |
You can add some of your favorite spices for flavor.
