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Step 1: Prepare the Potatoes
Peel and boil the potatoes: Start by peeling and cubing 1 kg (35 oz) of potatoes. Place the potatoes in a large pot of salted water and bring to a boil. Cook the potatoes for about 10-12 minutes, or until they are fork-tender but not mushy. Drain and set aside.
Mash the potatoes: Mash the potatoes with 2 tablespoons of butter, adding a pinch of salt and any herbs you like (such as parsley or thyme). Set the mashed potatoes aside to cool slightly.
Step 2: Cook the Chicken and Vegetables
Sauté the vegetables: In a large pan, melt 1 tablespoon of butter over medium heat. Add 1 finely chopped onion, 1 grated carrot, and 150 g (5.3 oz) of sliced mushrooms. Sauté for about 5 minutes, or until the vegetables are softened and slightly golden.
Cook the chicken: In the same pan, add the diced chicken fillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Season with salt, pepper, and herbs (such as thyme, rosemary, or oregano). Add 1 diced red pepper and cook for another 2 minutes.
Add cream: Pour 100 ml of cream into the pan with the chicken and vegetables. Stir well and let the mixture simmer for 2-3 minutes until the sauce thickens slightly. Remove from heat and set aside.
Step 3: Assemble the Casserole
Preheat the oven: Preheat your oven to 180°C (350°F).
Prepare the base layer: In a large bowl, combine the mashed potatoes with 2 beaten eggs and 5 tablespoons of flour. Mix well to create a thick, smooth potato layer.
Layer the casserole: Grease a baking dish with a bit of butter or oil. Spread half of the potato mixture on the bottom of the dish to form the base layer. Next, spoon the chicken, mushroom, and vegetable mixture over the potato layer.
Top with remaining potatoes: Spread the remaining mashed potato mixture over the top of the chicken and vegetables, smoothing it out with a spatula.
Add mozzarella: Sprinkle the shredded mozzarella (100 g / 3.5 oz) evenly over the top of the casserole.
Step 4: Bake the Casserole
Bake the casserole: Place the casserole dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the cheese is melted and bubbly.
Rest the casserole: Remove the casserole from the oven and let it rest for about 5-10 minutes before serving. This will allow the layers to set and make it easier to slice.
Step 5: Prepare the Mushroom-Yogurt Sauce
Sauté the mushrooms and onions: In a small pan, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced mushrooms (100 g / 3.5 oz) and 1 finely chopped onion. Cook for about 5-7 minutes, or until the mushrooms are browned and the onions are soft.
Make the sauce: In a bowl, mix the cooked mushrooms and onions with 200 g (7 oz) of unsweetened yogurt. Add 1 minced garlic clove, 2 tablespoons of chopped dill, salt, and black pepper to taste. Stir well to combine.
Serve the sauce: Set the sauce aside, ready to be served alongside the casserole.
Step 6: Serve and Enjoy
Slice the casserole: Slice the chicken, mushroom, and potato casserole into portions and serve on plates.
Add sauce: Serve each portion with a generous spoonful of the mushroom-yogurt sauce on the side or drizzled on top.
Garnish: Garnish the casserole with fresh parsley or herbs of your choice for added color and flavor.
Cooking Tips
Pre-cook the chicken: If you’re short on time, you can use pre-cooked or leftover chicken to speed up the preparation process. Simply shred or dice the cooked chicken and add it to the sautéed vegetables before layering the casserole.
Customize the vegetables: Feel free to add more vegetables such as spinach, zucchini, or peas to the casserole for extra nutrition and flavor. Just be sure to sauté them before adding them to the dish to avoid excess moisture.
Gluten-free option: To make the casserole gluten-free, substitute the flour with gluten-free flour or a blend of gluten-free breadcrumbs and cheese for a crispy top layer.
Make ahead: You can prepare the casserole up to the baking stage in advance and store it in the refrigerator. Simply cover it with foil and refrigerate for up to 24 hours. When ready to bake, allow it to come to room temperature and bake as directed.
Storage
Refrigeration: Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
Freezing: This casserole can be frozen after baking. Allow it to cool completely before wrapping it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.
Nutritional Facts (Per Serving, Based on 6 Servings)
Calories: 420 kcal
Protein: 22 g
Carbohydrates: 38 g
Fat: 18 g
Fiber: 6 g
Sugar: 7 g
Sodium: 780 mg
Calcium: 20% DV
Iron: 12% DV
Frequently Asked Questions
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes work well in this recipe and add a natural sweetness that complements the savory chicken and mushrooms.
Can I make the casserole vegetarian?
Absolutely! Simply omit the chicken and add extra vegetables like zucchini, spinach, or beans for a hearty vegetarian option.
What can I use instead of mozzarella?
You can substitute mozzarella with other cheeses like cheddar, gouda, or parmesan, depending on your taste preference.
Can I use a different type of cream?
Yes, you can use heavy cream, half-and-half, or even a dairy-free alternative like coconut cream to make the casserole creamier.
What else can I serve with this casserole?
This casserole is filling on its own, but it pairs well with a simple green salad or steamed vegetables for a balanced meal.
Conclusion
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