Weekend delight: A family-favorite chicken potato casserole
Saturday afternoon is the perfect time to prepare a hearty and delicious dinner that will satisfy the entire family. My chicken potato casserole is a dish that always disappears in moments, and the kids often ask for seconds. It's simple to prepare, combining the tenderness of chicken, the sweetness of peppers, and the creaminess of the sauce. Discover the secret of my casserole and enjoy the taste of a homemade dinner that will delight everyone!
If you're looking for a simple and tasty dish for Saturday dinner, this casserole is an excellent choice! It's filling, aromatic, and very easy to prepare. The combination of potatoes, chicken, and vegetables makes it a wholesome meal that both adults and kids will love. Try it once, and I guarantee it will become a regular part of your menu!
Casserole – a recipe for a quick and delicious dish
With this casserole, you don’t have to spend long hours in the kitchen. The ingredients are easily accessible, and the entire preparation process is quick and efficient. It's a great alternative to traditional dinner dishes that doesn't require complicated cooking techniques. Just a few simple steps will create an exceptionally tasty meal for the whole family.
Ingredients:
- 600 g of chicken breast,
- 1.5 kg of potatoes,
- 200 g of tomato puree (passata),
- 400 g of red bell pepper,
- 1 onion (about 100 g),
- 3 eggs,
- 400 g of sour cream (about 12-18%),
- 200 g of yellow cheese (e.g., mozzarella),
- Spices: sweet paprika, herbal pepper, salt, pepper,
- Oil for frying.
Preparation:
- Boil the potatoes – peel them, cover with water, lightly salt, and cook for about 15 minutes, until partly soft. Then drain and let cool.
- Prepare the vegetables – cut the pepper into thin strips and the onion into half slices.
- Sauté the chicken – cut the fillet into strips and fry in heated oil for about 8 minutes. Season with salt, pepper, and sweet paprika. Transfer to a plate.
- Sauté the vegetables – in the same pan, fry the onion and pepper for about 12 minutes, season with salt. Then add the tomato puree, toss in the chicken, and stew everything together for 3 minutes.
- Prepare the sauce – in a bowl, beat the eggs, add sour cream, season with salt and pepper, then add grated cheese and mix.
- Layer it up – in a baking dish, arrange two-thirds of the potato slices, top with chicken and vegetables, then cover with the remaining potatoes. Pour the prepared sauce over everything.
- Bake the casserole – place the dish in an oven preheated to 175°C and bake for about 40 minutes, until the top turns golden brown.
This dish is not only delicious but also exceptionally practical – I prepare it in one dish, which means fewer dishes to wash! Thanks to baking in the oven, the casserole has a unique aroma, and its flavour is even more intense. I can also experiment with different toppings, like adding other vegetables or favourite spices.
