chickenpotatocheese
Chicken and Mashed Potato Casserole with Fresh Salad
A comforting baked chicken and potato dish with cheese and herbs, served with fresh vegetables and a lemon-olive oil sauce.
From YouTube · May 17, 2026
A comforting baked chicken and potato dish with cheese and herbs, served with fresh vegetables and a lemon-olive oil sauce.
20 min
Prep time
35 min
Cook time
55 min
Total time
4–6
Yield
Ingredients
32 ingredients- CHICKEN FILLING
- 600 g chicken breast or boneless chicken thighs, cut into pieces
- 2 tbsp butter
- 1 small onion, chopped
- 1 green chilli or sweet pepper, thinly sliced
- 1 red chilli or sweet pepper, thinly sliced
- 1 tbsp tomato paste
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- A pinch of chilli flakes, optional
- 120 ml beef or chicken broth
- Salt, to taste
- Black pepper, to taste
- MASHED POTATOES
- 4–5 medium potatoes, peeled and cubed
- 2 tbsp butter
- 35 g Gruyère cheese, grated
- 1 garlic clove, minced
- A pinch of ground nutmeg
- Salt, to taste
- Black pepper, to taste
- TOPPING
- 35 g mozzarella, grated
- Additional Gruyère, grated, if desired
- FRESH SALAD
- 2 roasted or fresh tomatoes, chopped
- 1 large cucumber, chopped
- 1 small green chilli or sweet pepper, chopped
- 1/4 red onion, thinly sliced
- Fresh parsley, chopped
- Fresh dill, chopped
- Feta cheese, crumbled, to taste, optional
- SALAD DRESSING
- 3 tbsp olive oil
- Juice of 1/2 lemon
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
26 steps- Preheat the oven to 190°C (375°F).
- Place the potatoes in a saucepan of salted water.
- Bring to the boil and cook for 15–18 minutes, until tender.
- Meanwhile, melt 2 tablespoons butter in a large frying pan over medium-high heat.
- Add the chicken and cook for 5–7 minutes, until golden.
- Add the chopped onion and cook for about 3 minutes, until softened.
- Season with salt and black pepper.
- Add the sliced peppers and cook for another 3 minutes.
- Push the chicken mixture to one side of the pan.
- Add the tomato paste and cook for 1 minute.
- Add the garlic powder, oregano and optional chilli flakes.
- Pour in the broth and stir everything together.
- Cook for another minute, then remove from the heat.
- Drain the cooked potatoes thoroughly.
- Add the butter, Gruyère, garlic and nutmeg.
- Mash until smooth and season with salt and black pepper.
- Spread the mashed potatoes evenly in a baking dish.
- Spoon the chicken and pepper mixture over the potatoes.
- Sprinkle with the mozzarella and optional additional Gruyère.
- Bake for 10 minutes.
- Grill for another 1–2 minutes, until the cheese is golden and bubbling.
- Combine the tomatoes, cucumber, pepper, red onion, parsley and dill in a bowl.
- Whisk together the olive oil, lemon juice, salt and black pepper.
- Pour the dressing over the salad and toss gently.
- Add the optional crumbled feta.
- Serve the hot casserole with the fresh salad.
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