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Potato and Chicken Bake

A cozy, comforting dish with tender potatoes, juicy chicken, and savory mushrooms, perfect for family dinners or impressing guests.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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!