Chicken Potato Casserole Ingredients
- Chicken fillet 500 grams
- Potatoes 5-7 pieces (large)
- Onions 1-2 pieces
- Hard cheese 200-250 grams
- Vegetable oil optional
- Mayonnaise 50-70 grams
- Garlic 3-4 cloves
- Salt to taste
- Chicken seasoning to taste
For sour cream sauce
- Sour cream 300 milliliters
- Salt to taste
- Ground black pepper to taste
- Main Ingredients: Potato, Onion, Chicken
- Serving 4 servings
Baking tray, kitchen knife, cutting board, plastic bag, disposable paper towels, vegetable peeling knife, deep plate, whisk, tablespoon, grater.
Cooking Chicken Potato Casseroles:
Step 1: Pickle the chicken.
Rinse the chicken fillet properly, and then dry it with disposable paper towels. Spread the meat on a cutting board and cut each piece into small, thin strips. Fold chopped fillet in a plastic bag. Add mayonnaise, a clove of garlic, peeled and chopped into thin slices, a little salt and seasoning for chicken. Close the bag and mix the chicken with the marinade, shaking in the hands. Leave the poultry to marinate for 15-20 minutes.
Step 2: Prepare the potatoes.
Rinse the potatoes, then peel them by removing them with a special knife. After cleaning, wash the vegetables again to completely remove all dirt and sand. Cut the potatoes into thin slices, like chips.
Step 3: Prepare the onion.
Peel the onions, cut off the ends on both sides, then rinse the vegetables with cold water and cut into thin slices, not dismantling into rings.
Step 4: Cook the sour cream sauce.
In a deep small plate, add sour cream, add salt to it and pour out black ground pepper. Mix the resulting mass thoroughly with a whisk to make a homogeneous cream sauce.
Step 5: Prepare the cheese.
Cut off the crusts from a piece of cheese, if any, then divide it into halves so that it is convenient to hold them, and grate it, medium or fine.
Step 6: Cook the Potato Chicken Casserole.
Set the oven to warm up 180-200 degrees Celsius, and at this time, engage in the formation of potato casseroles. First, grease the baking dish with vegetable oil and lay in it the first layer, which will consist of onions. Lay on top the onion slices of potatoes, also in one layer, and coat them with sour cream sauce. Then comes the chicken. Alternate layers one after another, spreading chicken and potato sour cream with spices until you run out of ingredients.
As a result, you should get a multi-layer casserole. Lubricate the top with sour cream and sprinkle with grated cheese.
Formed casserole, send to the already heated oven to 40-60 minutes. The exact cooking time depends on the thickness of the layers, your shape and ingredients, so it’s best to check the dish by piercing it with the tip of a knife. Ready potatoes become loose, and the chicken fillet is juicy and soft.
Step 7: Serve the potato casserole with chicken.
Serve potato casserole with chicken immediately after cooking. Cut it into portions and arrange on plates. If desired, you can decorate the dish with a sprig of fresh herbs or a small amount of sour cream.
The casserole turns out to be tasty, appetizing and satisfying, so it’s quite suitable as the main dish for your family dinner. Today, no one will get up from the table hungry.
Enjoy your meal!
- I often add tomato slices into this casserole, alternating them with the rest of the layers, like other ingredients.
- Instead of fresh garlic, you can use dried, and rosemary also goes well with chicken. So use the spices that you like the most.
- If you notice that the top of the casserole started to burn, and the dish itself is still raw, cover the baking sheet with foil and continue cooking.