Printable recipe cardEssen Recipes
Chicken and Potato Casserole
Original source
Essen Recipes on YouTubeA comforting baked chicken and potato dish with cheese and herbs, served with fresh vegetables and a lemon-olive oil sauce.
A comforting baked chicken and potato dish with cheese and herbs, served with fresh vegetables and a lemon-olive oil sauce.
Yield
4-6
Ingredients
25
Steps
23
Want to make your own printable recipe card?
ChefScribe turns YouTube cooking videos into clean ingredients, steps and print-friendly recipe cards.
Get 6 free recipes every month.
Ingredients
- 600 g chicken breast or thighs
- 2 tablespoons butter
- 1 small onion
- 1 green chili pepper
- 1 red chili pepper
- 4-5 medium potatoes
- 1 tablespoon tomato paste
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- a pinch of chili flakes (optional)
- ½ cup (120 ml) beef broth
- 1/3 cup (35 g) grated Gruyère cheese
- 1 clove garlic, minced
- a pinch of nutmeg
- salt and black pepper
- 1/3 cup (35 g) grated mozzarella cheese
- 2 roasted tomatoes
- 1 large cucumber
- 1 small green chili pepper
- ¼ red onion or a very small onion
- fresh parsley and dill
- 3 tablespoons olive oil
- Lemon juice from ½ lemon
- ½ teaspoon salt
- ¼ teaspoon black pepper
Method
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Sear the chicken for 5-7 minutes until golden brown.
- Add the chopped small onion to the skillet and cook for 3 minutes, stirring occasionally, until softened and lightly caramelized.
- Season with salt and black pepper.
- Add thinly sliced green and red chili peppers to the skillet and cook for another 3 minutes.
- Meanwhile, peel and cube 4-5 medium potatoes and boil in salted water for 15-18 minutes.
- Push the chicken aside in the skillet.
- Add 1 tablespoon of tomato paste and cook for 1 minute until caramelized and fragrant.
- Season with ½ teaspoon garlic powder, ½ teaspoon dried oregano, and a pinch of chili flakes (optional).
- Add ½ cup beef broth and stir well to combine flavors, cooking for another minute.
- Drain the potatoes while still hot.
- Add 2 tablespoons butter, grated Gruyère cheese, minced garlic, and a pinch of nutmeg to the potatoes.
- Mash until smooth and creamy, seasoning with salt and black pepper to taste.
- Spread the mashed potatoes evenly in a baking dish or deep skillet.
- Distribute the cooked chicken and vegetable mixture over the mashed potatoes.
- Sprinkle with 1/3 cup grated mozzarella and Gruyère cheese.
- Bake at 190°C (375°F) for 10 minutes.
- For extra color, broil for 1-2 minutes until cheese is golden and bubbly.
- Prepare a fresh vegetable salad with roasted tomatoes, cucumber, small green chili, red onion, chopped parsley, and dill.
- Mix 3 tablespoons olive oil with lemon juice, salt, and pepper to make the dressing.
- Pour the dressing over the vegetables and toss gently.
- Top with crumbled feta cheese and let sit for 10 minutes to meld flavors.
- Serve the casserole with the fresh vegetable salad.
