Potato and Chicken Bake

Potato and Chicken Bake is a cozy, comforting dish that brings together tender potatoes, juicy chicken, and savory mushrooms. This hearty recipe is perfect for a family dinner or to impress guests. With layers of flavor and texture, it’s a delightful combination that everyone will love. Read on to master this simple and delicious dish!

Ingredients

• 6 boiled potatoes (about 1.3 kg)
• 250 g chicken fillet (thighs) (about 0.55 kg)
• 1 onion
• 250 g champignon mushrooms (about 0.55 kg)
• 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

1. 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 with a glass to form the sides.
2. Fry the chicken fillet in oil until golden brown, then add salt and pepper. Cut into cubes and place in the baking dish.
3. Cut the mushrooms into pieces and fry in a dry frying pan until the liquid evaporates. Add finely chopped onion and fry for a few minutes before transferring to the baking dish.
4. Mix eggs, sour cream, salt, and pepper in a bowl. Pour the sauce into the mold and sprinkle with grated cheese.
5. Bake in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for 25 minutes.
6. Decorate with greens before serving.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Nutrition Info: Approx. 450 calories per serving.

How to serve

Serve Potato and Chicken Bake hot from the oven, garnished with fresh herbs for a burst of color and flavor. Pair it with a simple side salad or steamed vegetables for a well-rounded meal. This dish is also fantastic for leftovers, making it easy to enjoy the next day!

FAQs

Can I substitute the chicken thighs with another type of meat?
Yes, you can use chicken breast or even turkey if you prefer a leaner option.

What can I use instead of sour cream?
Greek yogurt can be a great substitute for sour cream, adding creaminess and a hint of tanginess.

Can I prepare this dish in advance?
Absolutely! You can prepare the layers ahead of time and refrigerate them. Just remember to bake before serving for a warm, fresh dish!

Potato and Chicken Bake

A cozy, comforting dish with tender potatoes, juicy chicken, and savory mushrooms, perfect for family dinners or impressing guests.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Base

• 6 pieces boiled potatoes (about 1.3 kg) Boil in salted water until tender, then peel and mash.

For the Filling

• 250 g chicken fillet (thighs) (about 0.55 kg) Fry until golden brown, then cut into cubes.
• 1 piece onion Finely chopped and fried with mushrooms.
• 250 g champignon mushrooms (about 0.55 kg) Fry until the liquid evaporates.
• Salt to taste Salt to taste
• Black pepper to taste Black pepper to taste
• Oil for frying Oil for frying

For the Topping

• 100 g hard cheese (about 3.5 oz) Grated.
• 3 pieces eggs
• 4 tbsp sour cream

Method

 

Preparation

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

Cooking

1. Fry the chicken fillet in oil until golden brown, then add salt and pepper. Cut into cubes and place in the baking dish.
2. Cut the mushrooms into pieces and fry in a dry frying pan until the liquid evaporates. Add finely chopped onion and fry for a few minutes before transferring to the baking dish.
3. Mix eggs, sour cream, salt, and pepper in a bowl. Pour the sauce into the mold and sprinkle with grated cheese.
4. Bake in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for 25 minutes.
5. Decorate with greens before serving.

Notes

Serve hot from the oven, garnished with fresh herbs. Pairs well with a simple side salad or steamed vegetables. Great for leftovers!