Chicken fillet with potatoes casserole. Options for fillings for chicken and potato casserole

Step by step recipes cooking potato-chicken casserole in the oven: options with raw potatoes and puree, minced chicken and chicken pieces

2019-02-08 Oleg Mikhailov and Alena Kameneva

Grade
prescription

5866

Time
(min)

servings
(people)

In 100 grams ready meal

8 gr.

10 gr.

carbohydrates

8 gr.

152 kcal.

Option 1: Oven Potato Chicken Casserole - Classic Recipe

Simple and delicious dishes must be present in our daily diet. Today I am sharing with you a dish that all members of your family will love. Prepare for lunch or dinner excellent option casseroles - potato casserole with chicken in the oven. Cooking a casserole is simple and quick, it is enough to prepare all the ingredients and give the process 15 minutes of your time, then the oven will do everything for you. For such a casserole, we use all the ingredients raw, do not cook or fry anything in advance.

You can serve the finished casserole to the table with fresh vegetables, homemade pickles, you can add a little sauce or a spoonful of sour cream. So let's get started.

Ingredients:

• Potatoes - 4 pcs.
• Chicken fillet - 200 g
• Onion - 1 pc.
• Tomatoes - 1 pc.
• Sour cream - 2 tbsp.
• Salt, pepper, garlic - to taste
• Italian herbs, dry basil - 2 pinches each
• Vegetable oil - 1 tbsp.

Cooking process

Prepare everything necessary ingredients by the list. Immediately turn on and heat the oven, set the temperature to 180 degrees. Peel and wash potatoes, dry. Next, you need to cut the potatoes into thin slices. For casseroles, you can use one dish or portioned forms.

Rinse and dry the chicken fillet, then cut the chicken into small pieces.

Grease portion molds vegetable oil. Put half of the potatoes in the first layer, salt, season with spices and Italian herbs.

Arrange fillet pieces on top of potatoes, sprinkle with dry garlic and salt.

Cover the chicken with the remaining potato slices.

Peel and rinse the onion, cut into half rings. Spread the onion on top of the potatoes, pour a little sour cream or you can use cream with a low percentage of fat.

On top of the sour cream, lay out the tomato, cut into plates. Now you need to rearrange the form in the oven, bake the potatoes for 35-40 minutes. Serve the finished casserole to the table.

Bon appetit!

Option 2: Quick Oven Potato Chicken Casserole Recipe

Add a spoonful of soy concentrate to mayonnaise, respectively, slightly reducing the amount of salt. If you like garlic flavors, grate in mayonnaise marinade and a clove of garlic.

Ingredients:

• medium-sized boiled potatoes - a kilogram;
• two hundred grams of salted cheese;
• mayonnaise "Provencal" - 50 grams;
• steamed chicken fillet - 500 grams;
• two large onions;
• salt, seasoning chicken meat and pepper;
• oil, vegetable - three tablespoons.

How to quickly cook potato casserole with chicken in the oven

Fillet, washed and dried, cut into small pieces, salt, season with mayonnaise and pepper. Stir, temporarily put in the refrigerator.

We clean and wash the potatoes, cut into thin circles, we do the same with the onion, but we also disassemble it into rings. We rub the cheese into the largest grater. Pour all the spices and salt into the sour cream, mix so that they evenly disperse.

We generously rub the form or brazier with high sides with oil, first lay out the onion layer and lightly add it. We lay out the potatoes, about half of the total, grease with half sour cream filling and put the chicken, also no more than half. Sprinkle the lower "floors" of the casserole with cheese, we also use about 1/2 of the total amount.

Option 3: Oven Potato Chicken Casserole with Mushrooms

For the sake of the beauty of the dish, try to use exactly small mushrooms, without cutting them during the cooking process. It is desirable to use cream thick, but not too greasy. If such a product is not easy to get, replace them with 15% non-acidic sour cream.

Ingredients:

• 1300 grams of potatoes;
• half a glass of hot milk;
• 1/3 pack of butter;
• one fresh egg;
• salt and pepper.

For stuffing:

• eight hundred grams of chicken
• large onion;
• small champignons - 350 grams;
• a glass of cream;
• two tablespoons of flour;
• breading from white crackers;
• spices - to taste;
• vegetable oil;
• a spoonful of hot mustard sauce.

How to cook

Boil the peeled and coarsely chopped potatoes in a small saucepan. Be sure to salt the water, cook for twenty minutes until softened.

Remove the skin from the chicken, remove the bones, chop the meat finely and immediately salt. We dissolve the mushrooms with plates, and cut the peeled onion into “cubes” and disassemble into separate checkers.

Heat up a frying pan and pour four tablespoons of oil into it. First fry until white color meat, then push it to the edges of the pan and put the onion in the middle. Cook for six minutes without changing the heat, then sprinkle with all the spices and salt, mix.

Add mushrooms, mix, slightly raise the temperature. Cook in this mode until the moisture from the bottom of the pan has evaporated. Sprinkle the roast with flour, cook for another two minutes, while we heat the cream ourselves.

Pour in the cream and bring to a boil, put the mustard and mix. We taste, add salt and add spices. Reduce the heat to a minimum, warm the filling until thickened.

During this time, the potatoes are already guaranteed to be cooked. We strongly heat the milk, drain the broth from the potatoes and quickly knead with a crush. We add milk little by little, each potato variety has its own moisture absorption, and the mashed potatoes should not become liquid. Salt and pepper, release the eggs and mix thoroughly, almost beating.

We rub the baking dish with oil, sprinkle, without stint, with breadcrumbs. We spread a layer of mashed potatoes, occupying about a third of the volume. If you happen to have large quantity and purees and toppings, just take another mold or pan without a handle.

We lay out the beginning, cover with another potato layer. The cooking temperature is in the range of 190-210 degrees, preheat the oven, place the molds in it. A large casserole will be ready in less than half an hour, and small, portioned ones can be taken out in fifteen minutes. Watch the color of the surface of the casserole, a bright color is the best sign of the readiness of the dish.

Option 4: Potato casserole with minced chicken and vegetables

It is convenient to cook all such treats in transparent dishes, but be careful if you do this in several passes! The dish is so beautiful and appetizing that you will almost certainly miss a few servings if you do not keep track of it.

Ingredients:

• fresh minced chicken - 500 gr.;
• three hundred grams of tomatoes and half as much - sweet peppers;
• two small potatoes;
• one hundred grams of "Russian" cheese;
• large onion bulb;
• incomplete glass of sour cream of medium density and fat content;
• a spoonful of pure oil;
• pepper, potato spices and salt.

Step by step recipe for potato casserole with minced chicken

Mash the minced meat in a convenient low bowl. Peel and finely chop the onion, you can even use a blender, mix with minced meat, add pepper and salt.

Grease a glass baking dish with oil and place the minced meat in it. Cut the tomatoes into thin circles and lay them out in the next layer, be sure to add salt, but sparsely. Pepper cut into four "slices", jet running water wash the seeds out of it. Cut into narrow cross slices and lay on top of the tomatoes.

Peel the potatoes and grate into large chips in a separate bowl. Pour a couple of tablespoons of oil into it, salt, add spices. Mix and spread evenly into the mold. Pour everything with sour cream, carefully so as not to leave drops on the walls. Finishes the casserole with a layer of grated cheese.

Set the oven heating regulator to 190 degrees, let the temperature rise to the required level and place the form on the grate. After forty minutes, your luxurious casserole can be taken out and cooled.

Option 5: Tender Potato Casserole with Mashed Chicken Mince

This casserole is very good sour cream, mixed with salt and grated garlic. Do not try to make the gravy spicy or salty, but you can take sour cream fatter, ideally homemade.

Ingredients:

• seven medium-sized potatoes;
• half a kilo minced chicken, without fat;
• half a glass of medium-calorie cream;
• two onions - only 150 grams;
• fresh eggs - two things;
• salt, "potato" set of spices, necessarily pepper;
• refined sunflower oil.

How to cook

Cook the potato dough first. If you are in a hurry, cut the peeled tubers into smaller pieces, so they will cook faster. With enough time, cook the potatoes slowly, cut into large pieces, pour only boiling water and only up to the level of the potatoes. Cook, covered with a lid, in both cases, be sure to add salt.

We put a thick-walled frying pan on heating and after a minute pour oil into it. We clean the bulbs, quickly and finely chop. We spread it in hot oil and wait for the strong aroma of fried onions.

Mash the minced meat with a fork, put it in a pan and mix immediately. Salt well and add a little pepper with a margin. Infrequently, but thoroughly mix the filling and knead the lumps. Fry until browned parts of minced meat begin to appear.

Put the boiled potatoes in a colander, completely drain the broth from the pan. Return the potatoes back and, without allowing to cool, mash. Pour in the warmed cream, release the eggs and salt. For beauty, you can add a little paprika. Beat the puree by hand or with a very “quiet” mixer.

We rub the form with oil, spread about two-thirds of the puree. Carefully level the bottom layer with a spoon, lay out the whole next run chicken stuffing. We cover it with the rest of the puree and immediately send it to bake. Potato casserole with chicken in the oven will be browned in no more than half an hour.

Option 6: Oven Potato Chicken Casserole - Classic Recipe

Simple and beautiful casserole, and you will understand how tasty it is, as soon as it warms up enough in the oven. It is better to take chicken meat from the thighs, the type of cheese is not critical, but in original description"Dutch" was used.

Ingredients:

• a little over a kilogram of potatoes;
• two fresh, selected eggs;
• 700 grams of chicken;
• one hundred grams of carrots and lettuce onions;
• 70 grams of "Peasant" oil;
• a tablespoon of chopped herbs;
• spices - to taste;
• half a glass of medium-calorie sour cream;
• 100 gram slice of cheese;
• a quarter cup of oil and salt, varieties "Extra".

Step-by-step recipe for potato-chicken casserole in the oven

Remove the remains of the earth from potato tubers, wash, peel and rinse again. Cut into large pieces, put in a saucepan and pour water on the little finger of the level of the pieces. Remove potatoes, bring water to a boil, add salt. We return the potatoes to the saucepan, reduce the heat and cook the slices until softened.

Drain the broth, leaving no more than half a glass for mixing in mashed potatoes. We mash the potatoes without using a blender or mixer, stir in the oil, add the broth little by little, making the puree more tender. Add the eggs to the cooled mixture and beat.

We clean the onions with a thin knife and chop them finely, remove the bones from the chicken, dissolve the flesh into pieces, twenty grams each. We heat the oil in a frying pan, with moderate heat, fry the meat first, for about ten minutes. Add and mix the onion, count another five minutes to fry it.

We clean and rub the carrots with large chips, put them in a pan. Let's fry it all together three minutes, salt and season with spices and pepper.

We rub the form chosen for the casserole from the inside with a slice of butter, spread half the puree. Level, then lay out the chicken fried with vegetables. Cover the top again with the potato mixture. Lubricate with sour cream and rub cheese on top.

A casserole is being prepared at 190 degrees for no more than a quarter of an hour, or rather, you can determine by a bright blush on the surface. Take it out and let it cool slightly to make it easier and more beautiful to cut. Spread portions with a spatula, sprinkle with herbs.

This dish is very similar to the popular French meat, only the usual veal is replaced in it with chicken meat. We call this dish easier - chicken and potato casserole in the oven, and cook it a little differently. The technology for creating a potato and meat snack is simple, and the ingredients for cooking are inexpensive, but even from such a set you can create a masterpiece.

Potato casserole with chicken fillet and sour cream in the oven

Ingredients

• - 500 g + -
• - 200 g + -
• - 300 g + -
• - 150 g + -
• - taste + -
• - 50 g + -
• — 600 g + -
• Seasoning for chicken (or any other spices)- taste + -
• - 3 teeth + -
• - taste + -

How to make a delicious homemade potato casserole with chicken

The first recipe, which we will consider step by step, can be safely called a classic. After all, in our dish traditional combination products: meat (chicken), potatoes and cheese, baked in the oven under sour cream sauce. Thanks to this tandem, the fillet turns out juicy, the potatoes are crispy and not overdried, and the casserole itself is covered with such an appetizing-ruddy crust that just salivates at the mere glance of the dish.

Preparing ingredients for baking

1. Tender chicken fillet cut into small thin slices.
2. Add to minced meat fragrant garlic(pre-sliced), salt, pepper, favorite spices, and mayonnaise.
3. We mix everything thoroughly with our own hands, then put the chicken in mayonnaise and spices in the refrigerator for 30 minutes.
4. We turn the onion head into beautiful thin rings.
5. We also cut the potatoes thinly, only in the form of circles.
6. In a separate bowl, combine sour cream with spices, ground black pepper and salt - mix all the components of the dressing for chicken casserole with potatoes well.
7. Three hard cheese coarsely on a grater.
8. Lubricate the heat-resistant form completely (bottom and walls) butter, after which we proceed to laying out the product layers.

Forming layers of chicken potato casserole

1. The first layer will be onions.
2. Next comes the potato. We put it not completely, but only ½ of the entire prepared volume.
3. Lubricate the potatoes with sour cream sauce (again, we use only half of the prepared sauce).
4. On sour cream layer put ½ chopped poultry meat.
5. Sprinkle raw chicken half grated cheese.
6. Next, repeat the layers: potatoes, sour cream, chicken meat, cheese.

Bake the dish in the oven until cooked

1. We send the form with the casserole to the preheated convection oven for 1 hour. During this time, the dish will be baked and beautifully browned. But for those who do not like fried food, we advise you to sprinkle the casserole with cheese not immediately, but 15 minutes before the end of cooking.

Chicken casserole in the oven: a recipe with potatoes and yogurt

Bring a little spice and variety to your favorite casserole will help low fat yogurt and carrots. It would seem completely regular products, but it is they who will give the baked potatoes with meat a special aroma and, of course, taste.

Ingredients

• Chicken meat (fillet) - 600 g;
• Yogurt (low-fat) - 2 tablespoons;
• Carrots - 3 pcs.;
• Potatoes - 2 pcs.;
• Dried pepper - to taste;
• Onion - ½ pc.;
• Olive oil - ½ tbsp;
• Sugar - ½ tsp;
• Salt - to taste;
• Ground black pepper - to taste.

Oven baked yogurt casserole with potatoes and chicken

1. Grate peeled carrots on a coarse grater.
2. We cut the onion with a knife arbitrarily, not very large and not very small - medium.
3. Mix onion with carrots in a bowl, season them olive oil and then sprinkle with sugar.
4. Fillet with chicken breast cut into cubes with kitchen knife or we resort to the help of a blender.
5. Potatoes, traditionally for this dish, cut into thin circles.

True, it is quite acceptable to use in a casserole mashed potatoes. To do this, boil the potatoes in advance, mash, and then do everything according to the recipe.

1. Lubricate the baking dish with oil, after which we lay out the layers of products in it in the following order:

• grated carrots with onions;
• chicken meat (do not forget to pepper it and season it with salt);
• mugs of raw potatoes;
• pour over everything with a portion of yogurt (note that it should be unsweetened and as natural as possible); finally, sprinkle the dish with dill.

We place the form with the casserole in the oven preheated to 160 degrees and bake the potato and meat appetizer until cooked for 1 hour.

Options for fillings for chicken and potato casserole

In such a casserole, you can add not only the ingredients indicated in the recipes above, but also many other product components. Technology allows you to include the most original products, among them the most accessible and inexpensive are:

• mushrooms;
• corn;
• all kinds of vegetables (eggplants, tomatoes, zucchini, bell pepper and so on.);
• different types of cheese;
• cream;
• greens (celery, dill, parsley, young green onion feathers);
• spices and seasonings for every taste.

From the table ready-made casserole from chicken with potatoes, made in the oven, will quickly disperse on plates. You will not have time to blink an eye, as the dish will be eaten. And isn't that wonderful? After all, the best confirmation of the mastery of the hostess is a well-chosen recipe and a wonderful embodiment of it. Bon appetit!

Every housewife has cooked a casserole at least once, and the most popular is a chicken casserole with potatoes in the oven. After all, we often cook dishes from potatoes and meat.

It tastes very satisfying, juicy and tasty. Chicken fillet melts in your mouth. Potato has creamy, delicate taste and tomatoes add a nice sweet and sour note. Champignons provide nutrition.

Cream filling soaks all the ingredients, and makes the dish juicy. Cheese adds the final appetizing touch, because what could be tastier than a cheesy, stretchy crust!

The dish is prepared very simply and quickly, especially since we will pre-boil the potatoes, and it will not take long to prepare the rest of the ingredients.

Chicken casserole with potatoes in the oven

Ingredients

• Chicken fillet - 300 g.
• Champignons - 300 g.
• Potato - 5 pcs.
• Small tomatoes - 5 pcs.
• Egg - 2 pcs.
• Water - 1.5 cups
• Fatty sour cream - 3 tbsp
• Hard cheese - 70g.
• Salt - 1 tsp
• Basil - a pinch
• Black ground pepper- pinch

Cooking

Before cooking, I chose a frying pan in which I would fry meat with mushrooms, and then bake in it. Therefore, choose a pan without a handle.

We wash the mushrooms from dirt, cut into pieces. We cut the chicken fillet 1 cm wide. Fry for about 15 minutes over medium heat until the mushrooms are ready. Season with spices: salt, black pepper, paprika.

Boil the potatoes in their uniforms, peel and cut into rings 0.5 cm wide. Do not cut too thin so that the pieces do not break.

Rinse the tomatoes, cut into thin rings, do not cut into thick ones so that they have time to bake, because we will already have all the ingredients ready.

We spread the potatoes on the chicken, season it with salt and black pepper. At the end we put the tomatoes.

Pour water, sour cream into a bowl, beat out eggs, salt, add basil, beat with a fork into a homogeneous mixture.

Fill with filling, set to bake in a preheated oven for 30-40 minutes at a temperature of 200C.

2 minutes before the end of cooking, add grated cheese. Serve a hot dish to the table! Bon appetit!

Tips for making chicken and vegetable casserole

1. Use tomatoes that are ripe and sweet.
2. Water can be replaced with milk, I just didn’t have milk on hand.
3. Sour cream makes the dish fatter and more tender.
4. You can add to the dressing for brightness of taste: garlic, dill, parsley, cilantro.

Hello food lovers! Having seen enough of Alexander's efforts, I wanted to treat myself to a delicious and unusual casserole. If only I decided, then it would be easy diet option. But the husband after work at any time of the year wants a hearty dinner, then my dish will match his wishes - very hearty casserole with potatoes and chicken in the French oven. Agree, one name already causes a stormy appetite.

To all adherents the strictest diets and critics about healthy and wholesome food today we will say "goodbye", and the rest - for the cause! I’ll warn you right away that in the process of cooking I had unexpected “leftovers” from which I got an additional bonus. The photos below will show all this, but for now as a recommendation: adjust according to the size of your baking dish and the appetites of the family.

French potato and chicken casserole

Ingredients:

• Potatoes - 1200-1400 grams.
• Chicken breast - 800-900 grams.
• Onions - 1-2 pieces.
• Garlic - 8-10 cloves.
• Cheese - 400 grams.
• Sour cream - 400 grams.
• Salt, ground pepper, spices, seasonings - to taste.

How to cook - stage one: preparatory

First of all, let's take care of the chicken, as it needs time to marinate. When butchering a bird, I always use a very convenient fixture. Cut clean fillets thin slices. Are obtained big chunks or thin and long - it doesn’t matter, the main thing is that the thickness of the chicken meat is minimal.

teeth young garlic cut into slices. Can also be used old garlic, but I already have a fresh rustic with an amazing aroma.

Prepare all the necessary spices. Except sea ​​salt I added black and red pepper, as well as dried herbs.

Put chopped chicken fillet in a bowl, add garlic, add 1-2 tbsp. spoons of sour cream and sprinkle everything with salt and your favorite spices to taste. Mix all the ingredients thoroughly and set aside a bowl of meat in the refrigerator for half an hour minutes. For now, we will have time to prepare other products.

Large heads chop the onions into rings. Of course, cut thinly. If you like onions, increase it to 3 pieces.

For casseroles, it is better to take young (but old) potatoes large sizes clean and cut into thin slices. I am lucky in this business because I have special grater(slicer) for thin cut products.

Put the potatoes in a deep bowl and add a little salt. By the way, make sure that there is no excess liquid. While I was making cheese and sauce, my potatoes managed to juice well, I had to squeeze them out.

To make the chicken fillet juicy, you need an additional marinade. It will serve as sour cream with spices. Mix salt and a little seasoning with sour cream or cream.

Coarsely grate all the cheese. Our chicken casserole with potatoes will keep thanks to him, as the dish is prepared without eggs. I think you can take any kind of cheese, but hard varieties fit better melted or sausage.

Stage two: main

The fillet is marinated, the potatoes are ready - it's time to start creating a casserole. Preheat the oven to 190 C, grease a baking sheet with vegetable oil. The first thin layer will be the onion. I repeat, if you are lovers of this vegetable, then feel free to lay out the entire bottom of the form for them.

Put potatoes on top. I got a lot of it due to thin cutting, so I laid it out in two layers. The first is tightly to each other, overlapping, and on top she walked again, but without “fanaticism”.

Lay the chicken breast on top of the potatoes. Make sure there is no gap between the pieces of meat. Do not forget to spread the garlic, it will not be bitter at all.

For the juiciness of all components, carefully pour the bird with sour cream sauce.

Generously cover everything cheese cap.

And now we start in a new way: -meat-sour cream-cheese. We make as many layers as your shape and availability of products allows. It turned out 2 layers of chicken fillet and 3 layers of potatoes. Of course, you can change the recipe and make the number of layers convenient for you, but at any stage you must finish with a thin layer of potatoes, which are greased with sour cream and sprinkled with cheese. Send the casserole to the oven for 60-80 minutes.

Stage three: recipe with bonus photo

As I already mentioned, everything did not fit in my form, and appetizing “leftovers” turned out. After mixing onions, potatoes and meat in a bowl, I decided to bake these products just like that.

The sauce was already gone, so one egg will be connecting my casserole. I've had enough.

Putting everything in small forms, sprinkled the rest of the cheese on top.

While I was cooking mini-options, the main chicken and potato casserole had time to warm up. And when I put my “bonuses” in the oven, the aroma from a large baking sheet spread throughout the kitchen.

Stage four: enjoyment

Once everything is ready, take out the pans and let them cool slightly.

Cut the casserole into portions and serve with something refreshing: a salad or fresh vegetables.

Regarding the bonus option, there was a slight hitch. The lack of sauce made the dish a bit dry. The conclusion suggests itself: how to make the casserole juicy - do not save on sour cream. It is this product that should provide juiciness for the chicken breast. But as my husband said: “It will do with beer.” Especially if you watch the European Football Championship in parallel, then you will definitely eat everything.

Football wins for you! With respect and mass delicious wishes, Elena.

They are one of the most popular foods in our diet. From them you can cook a lot of delicious and hearty meals. One of them is a casserole in the oven with cheese. Optionally, you can add mushrooms, tomatoes or Bell pepper. Sour cream can be replaced with mayonnaise (preferably homemade) or cream.

For the recipe, it is better to cut the vegetables and chicken fillet thinly enough so that they have time to completely bake and become soft during the baking process. Try to repeat this recipe, it is very tasty, but at the same time simple and fast enough.

Ingredients:

• 1 kg potatoes
• 600 g chicken fillet
• 4 onions
• 200 g hard cheese
• 3-4 garlic cloves
• 300 ml sour cream 10-15% fat
• 2 tbsp. l. mayonnaise
• 1-2 tbsp. l. sunflower oil
• salt to taste
• 0.5 tsp ground black pepper
• 0.5 tsp seasonings for chicken
• a few sprigs of dill

How to cook a casserole with chicken and potatoes in the oven:

Wash the chicken fillet, cut into thin pieces.

Transfer the meat to a deep bowl. Add sliced ​​garlic cloves, two tablespoons of mayonnaise, salt and spices. Mix the chicken fillet with the rest of the ingredients and leave the meat to marinate for 20-30 minutes.

In the meantime, prepare the rest of the ingredients. Onion peel and cut into rings 5 ​​millimeters thick.

Wash the potatoes, peel them. Cut the tubers into circles of the same thickness as the onion.

Grind hard cheese coarse grater following the recipe for a casserole with chicken and potatoes in the oven.

Season medium-fat sour cream with spices, mix.

Grease a baking dish with vegetable oil to delicious casserole with chicken and potatoes in the oven was easily separated from the mold. Lay out the onion rings as the first layer.

Lay the potato slices on top.

Lubricate the vegetables with sour cream mixed with spices.

Lay a layer of marinated chicken on top of the vegetables.

Add grated hard cheese, evenly distributing it throughout the form.

Now repeat the layers, completely filling the baking dish. Sprinkle generously with hard cheese on top.

We put the form in an oven preheated to 200 degrees. We will bake the dish for about 20 minutes so that the crust is reddened and becomes golden. Then cover the casserole with food foil or a lid and continue to bake the dish until cooked through for another 30 minutes.