Name: Potato and Chicken Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 6 pieces boiled potatoes (about 1.3 lbs) (Boil the potatoes in their skins in salted water until tender.); 250 g chicken fillet (thighs) (about 0.55 lbs) (Fry until golden brown.); 1 piece onion (Finely chopped.); 250 g champignon mushrooms (about 0.55 lbs) (Cut into pieces and fry until the liquid evaporates.); Salt (To taste.); Black pepper (To taste.); 100 g hard cheese (about 3.5 oz) (Grated for topping.); 3 pieces eggs (Mixed with sour cream.); 4 tbsp sour cream (Mixed with eggs.); Oil (For frying.)

Jump to Recipe Print Recipe

Potato and Chicken Bake

Indulge in the cozy comfort of Potato and Chicken Bake, a dish that beautifully marries tender chicken with creamy potatoes and savory mushrooms. This recipe is a fantastic way to bring warmth to your dinner table, making it perfect for family gatherings or a leisurely weekend meal. With simple ingredients and straightforward steps, you’ll have a hearty meal that is sure to impress!

Ingredients

6 boiled potatoes (about 1.3 lbs)
250 g chicken fillet (thighs) (about 0.55 lbs)
1 onion
250 g champignon mushrooms (about 0.55 lbs)
Salt to taste
Black pepper to taste
Oil for frying
100 g hard cheese (about 3.5 oz)
3 eggs
4 tbsp sour cream

Directions

Boil the potatoes in their skins in salted water until tender. Then peel and mash them. Line a 26 cm (10 in) diameter baking dish with parchment paper, spread the mashed potatoes on the bottom, and tamp them down to form sides.
Fry the chicken fillet in oil until golden brown, adding salt and pepper. Cut into cubes and place in the baking dish.
Cut the mushrooms into pieces and fry until the liquid evaporates. Add finely chopped onion and fry for a few minutes before adding to the baking dish.
Mix eggs, sour cream, salt, and pepper in a bowl. Pour the mixture into the mold and sprinkle with grated cheese.
Bake in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for 25 minutes.
Decorate with greens before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Nutrition Information: Approx. 420 calories per serving

How to serve

To serve Potato and Chicken Bake, cut into generous portions and place each slice on individual plates. This dish pairs beautifully with a fresh garden salad or steamed vegetables, balancing the rich flavors of the bake. You may also add a dollop of sour cream or a sprinkle of fresh herbs for an extra touch of freshness. Whether enjoyed as a main course or a side dish, it is sure to bring smiles to your dining experience.

FAQs

Can I use different types of cheese for this recipe?
Absolutely! Feel free to substitute the hard cheese with your favorite cheese varieties like mozzarella, cheddar, or gouda for a different flavor profile.

Can I add vegetables to enhance the dish?
Yes! Adding vegetables like spinach, bell peppers, or zucchini will not only enhance the flavor but also increase the nutritional value of the dish.

How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to three days. Reheat in the oven or microwave before serving for the best taste.

Potato and Chicken Bake

Indulge in the cozy comfort of Potato and Chicken Bake, a dish that beautifully marries tender chicken with creamy potatoes and savory mushrooms, perfect for family gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 420

Ingredients Method Notes

Ingredients

For the base

6 pieces boiled potatoes (about 1.3 lbs) Boil the potatoes in their skins in salted water until tender.
250 g chicken fillet (thighs) (about 0.55 lbs) Fry until golden brown.
1 piece onion Finely chopped.
250 g champignon mushrooms (about 0.55 lbs) Cut into pieces and fry until the liquid evaporates.
Salt To taste.
Black pepper To taste.
100 g hard cheese (about 3.5 oz) Grated for topping.
3 pieces eggs Mixed with sour cream.
4 tbsp sour cream Mixed with eggs.
Oil For frying.

Method

Preparation

Boil the potatoes in their skins in salted water until tender. Then peel and mash them.
Line a 26 cm (10 in) diameter baking dish with parchment paper, spread the mashed potatoes on the bottom, and tamp them down to form sides.

Cooking

Fry the chicken fillet in oil until golden brown, adding salt and pepper. Cut into cubes and place in the baking dish.
Cut the mushrooms into pieces and fry until the liquid evaporates. Add finely chopped onion and fry for a few minutes before adding to the baking dish.

Assembly and Baking

Mix eggs, sour cream, salt, and pepper in a bowl. Pour the mixture into the mold and sprinkle with grated cheese.
Bake in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for 25 minutes.
Decorate with greens before serving.

Notes

To serve, cut into generous portions and place each slice on individual plates. This dish pairs beautifully with a fresh garden salad or steamed vegetables.