Potato casserole with chicken in the oven recipe. Large casserole with potatoes and chicken: plus a small bonus

Potato casserole with chicken is a fragrant, satisfying dish, with the ingredients of which you can safely experiment.

Potato casserole with chicken in the oven

A complete lunch or dinner for the whole family with the simplest ingredients.

Required products:

• three cloves of garlic;
• 200 grams of cheese;
• bulb;
• half a kilogram of potatoes;
• 300 grams of sour cream;
• about 500 grams of chicken fillet;
• seasonings to your taste.

Cooking process:

1. We cut the meat into thin plates, season it with spices, chopped garlic and put it in the cold for about 30 minutes.
2. During this time, turn the onions and potatoes into thin rings.
3. Put sour cream in a bowl, mix with salt, pepper and other seasonings to your taste. Grind the cheese on a grater.
4. We prepare the baking dish and put the onion in the first layer, on it is a part of the potato, which we coat with sour cream mixture, then comes the chicken sprinkled with cheese. Once again we repeat the sequence of layers, but without the onion. Be sure to cover the top with cheese.
5. We bring to readiness in the oven already preheated to 180 degrees for about 60 minutes.

Recipe for cooking in a slow cooker

A delicious rich dish that will not take much time, because it will be prepared in a slow cooker.

Required products:

• five potatoes;
• about 350 grams of chicken fillet;
• spices and herbs to your taste;
• three tablespoons of sour cream;
• bulb.

Cooking process:

1. We wash the meat, cut into plates, process with spices.
2. Cut onions and potatoes into rings, not too thick.
3. In a bowl, mix sour cream with herbs and various seasonings.
4. In the multicooker bowl, first lay out a layer of potatoes, which must be poured with sour cream sauce, then chicken with onions, sour cream and again the main vegetable.
5. Put the appliance on the "Baking" mode, and cook the food for about 60 minutes.

How to make a casserole with potatoes, chicken and mushrooms?

Potato casserole with chicken and mushrooms is a great dinner for the whole family. The dish turns out to be very satisfying.

Required products:

• bulb;
• 500 grams of chicken fillet;
• 250 grams of sour cream;
• two cloves of garlic;
• 150 grams of cheese;
• seasonings to taste;
• about 600 grams of potatoes.

Cooking process:

1. Grind the garlic, combine with sour cream, add salt and pepper there, mix.
2. We turn the chicken, onions and potatoes into thin plates, and rub the cheese on a coarse grater.
3. Put the chopped onion on the chosen baking dish first. Then potatoes, pour it with sour cream sauce. Top with meat, filling and cheese. Once again, repeat the sequence of layers and finish everything with cheese, which should tightly cover all the ingredients.
4. We put it in the oven preheated to 180 degrees for about 45 minutes and bring it to readiness.

in pots

Potatoes with meat always work well when cooked in pots, so why not make a casserole in them too?

Required products:

• bulb;
• about half a kilogram of potatoes and the same amount of chicken meat;
• seasonings to your taste;
• two cloves of garlic;
• 100 grams of cheese;
• 200 grams of sour cream.

Cooking process:

1. Cut the onion into rings, lightly fry in a pan. We do the same with potatoes and chicken - chop them into plates and bring them to a light golden color.
2. We combine sour cream with chopped garlic, seasonings and, if desired, with herbs.
3. At the bottom of the pots we put onions, potatoes, sour cream, chicken, sauce and cheese again. We do this several times until all the products run out. The last layer is cheese. We send the pots to the hot oven for 30 minutes, setting the temperature to 170 degrees.

Casserole with chicken and potatoes

Casseroles are considered to be dietary, light food. But not in this case: potato casserole with chicken is a very satisfying, solid dish and has nothing to do with dietary nutrition. Chicken meat and potatoes are laid out in layers, cheese with mayonnaise on top - what a diet, what are you talking about! It turns out so delicious! I will show in detail how to prepare a casserole with chicken and potatoes in the oven, a recipe with a photo will help you cook the same, and even better. Everything will be ready in less than an hour. For a festive table or for every day - a recipe for potato casserole with chicken in the oven will come in handy for you at any time.

For chicken and potato casserole, nothing needs to be boiled or fried. All products are laid out in layers, covered with a “cap” of cheese and mayonnaise and sent to the oven.

Ingredients

To make chicken and potato casserole you will need:

• chicken fillet - 300 g;
• potatoes (raw) - 6-7 pcs;
• onion - 1 head (optional);
• ground red paprika (not spicy) - 1 tsp;
• freshly ground black pepper - to taste;
• Provence herbs - 3 pinches;
• salt - to taste;
• mayonnaise - 4-5 tbsp. l;
• hard cheese - 100 g.

How to cook potato casserole with chicken. Recipe

I cut the chicken fillet into thin strips. If you are not limited in time, then you can make the cuts larger, with plates, approximately like chops. Cut the breast in half lengthwise and divide each piece into two parts. With this cut, you get a French-style potato casserole.

He flavored the meat with spices, took those that fit chicken and potatoes. I added salt and mixed everything.

I took potato tubers not very large, oval flattened. I cut it into slices about 1 cm thick. I don’t advise you to make it thicker, the casserole with potatoes and chicken fillet cooks relatively quickly, and it may turn out that the meat is ready, but the potatoes are still hard. I chop the onion in half rings, not very thinly.

I turn on the oven after everything is cut. Temperature 180 degrees. I take a high form, grease the bottom and walls with oil. I spread a layer of potatoes, distributing the slices evenly, overlapping. I sprinkle with salt and a pinch of pepper.

I spread the onion, about a third of the chopped. This ingredient is optional, but with onions, potato casserole will turn out juicier and tastier.

I lay out the chicken pieces one close to the other, close the previous layers. Lubricate with a couple of tablespoons of mayonnaise.

Throw in the rest of the onions. A harsh onion comes across, it needs to be slightly salted and mashed with your hands. If it is very sharp, burning, then pour over with water - bitter juice will go away with it.

I spread the remaining potato slices in one or two layers so as to cover the onion. A touch of salt and pepper for taste.

I rub the cheese on a coarse grater, mix with mayonnaise. You can not mix, but when you mix it, it is more convenient to lubricate, nothing sticks to the spoon.

Spread the mixture over the potato wedges. I cover with foil. Without it, the crust will turn out to be tough, dense, the casserole can dry out.

I place the form on the middle tier of the oven, the temperature is 180 degrees. After 30 minutes, I remove the foil, rearrange it to the upper level for another 15 minutes.

The finished casserole needs to stand for about ten minutes so that the layers “grab” and do not crumble when cut. And you can cut it as you like - segments or portioned pieces.

Look how rosy and appetizing the chicken and potato casserole turned out in the oven! Juicy, with a "cap" of baked cheese - very tasty. One serving is enough for a hearty snack or a hearty dinner. Cook with pleasure! Your Plushkin.

Casserole Recipes

Chicken potato casserole recipe. Step by step recipe with video. Useful tips and advice on food selection and preparation.

1 hour

170 kcal

5/5 (2)

Every day a person needs a hearty meal. And, of course, we all love delicious dishes that would not only saturate us, but also bring a lot of pleasure. I like the famous saying: "If there were no art of cooking, the cruelty of reality would be unbearable."

Indeed, it is difficult to disagree with this. In view of the foregoing, I want to introduce you to one wonderful dish - potato casserole with chicken fillet. This incredibly tasty dish will give your dinner an extraordinary family atmosphere.

What could be better than getting together as a family and enjoying a meal together? And grandmothers and mothers who please their family members will surely receive a reward in the form of satisfied smiles of relatives and friends. I suggest you cook a casserole according to a step-by-step recipe. There is nothing in this recipe that you can't handle. And the results will exceed all your expectations!

4Kitchen appliances: For baking, you can use cast iron, glass or metal utensils with a non-stick coating. In general, the dishes that you probably have in the kitchen.

Did you know? They say that the first casserole was prepared in 1866 by an American woman - Elmira Jolikor. Reportedly, she simply collected the food that was left after dinner, poured beaten eggs with milk and baked in the oven. Like it or not, it is not known for certain, but the very simplicity and originality of this dish will undoubtedly please every housewife.

Ingredients

Ingredients for mashed potatoes

Filling Ingredients

• chicken (fillet, thighs) - 500-700 g;
• champignons - 200-300 g;
• vegetable oil - as needed;
• butter - 1 tbsp. spoon (for frying);
• wheat flour - 2 tbsp. spoons;

• cream - 150 ml;
• onion - 1 pc;
• spices to taste - (thyme, nutmeg, curry);
• mustard - 0.5 tsp;
• breadcrumbs - as needed.

How to choose the right ingredients

• Medium-sized button mushrooms are a great choice for casseroles, as they are especially flavorful.
• Fresh champignons can be identified by smell. In fresh specimens, a strong mushroom aroma is felt. If the mushrooms are not the first freshness, then they either have no aroma at all, or have an unpleasant raw smell.

Important! Champignons are the safest mushrooms, but it should be remembered that spoiled mushrooms contain poison.

Step by step cooking

After we have collected the products we need, let's start cooking:

And while the potatoes are cooking, you and I can start preparing the filling.

Our filling is ready and we can move on to the potatoes:

Did you know? If you want the surface of your casserole to be beautiful, then brush it with an egg, sprinkle with breadcrumbs and sprinkle with fat.

We have the filling and potatoes ready, it's time to move on to baking our dish:

Chicken casserole with potatoes is ready. Bon appetit!

) - 2 tbsp. spoons or 70 ml of cream,

Cooking method:

4. Peel the onion and cut into half rings.

5. Since we do not like boiled onions, we decided to fry them a little in sunflower oil. So the onion will become ruddy, and will not emit excess juice that will appear during baking.

If you don't want to, you can leave the onions omitted. Another option: you can pour boiling water over the onion.

6. Now peel the potatoes and rinse with cold water. It is advisable to take potatoes of the same size.

7. It is also important to consider how the potatoes are boiled.

If you are not sure that it will be baked, it can be boiled or fried until half done. But the best and fastest option is to cut it into thin slices, like chips.

I have a proven potato, so I cut it into slices 4 mm thick.

8. Chicken, potatoes and onions are ready - we will lay everything out in layers. To begin with, pour a couple of tablespoons of sunflower oil into the mold and distribute it over the entire surface with the help of potatoes.

9. We put the first layer of potatoes and add it a little.

10. Put half a serving of onion on the potatoes.

11. Then we put chicken langets tightly to each other.

By the way, instead of chicken, you can use pork or veal. Only this meat will decrease very much during baking, so it must be overlapped well or fried a little, and then laid on top of the potatoes.

12. Now lay out the second part of the onion on the fillet.

13. The final layer will be potatoes.

14. Cover the form with foil and place in oven for 40 minutes.

15. Now let's prepare the filling sauce. Crack an egg into a bowl, add mayonnaise and mix. Consistency sauce should turn out liquid, so it must be diluted with water or milk (about 50 ml).

Mayonnaise can be replaced with sour cream, and cream is better.

16. After 40 minutes, take the casserole out of the oven and remove the foil. Drizzle the sauce evenly over the casserole.

17. Three cheese and also distribute it over the entire surface.

18. Cook the casserole for another 10-15 minutes until golden brown. I turned on the mode grill, so the casserole turned golden brown in a matter of minutes.

The simplest set of products, among which chicken and potatoes are mandatory, allow you to delight your guests and household with dishes that are completely different in taste. These dishes are united only by the name, the main ingredients and the method of preparation.

Raw food casserole in a slow cooker

Potato casserole made from raw potatoes and chicken fillet, cut into medallions.

Approximate amount of products for 1 baking sheet:

• 1 kg of potatoes;
• 0.5 kg chicken fillet;
• 2 large onions;
• 0.5 kg of sour cream (fat content 10-15⁰);
• Turmeric and pepper mixture or ready-made curry.

Cooking method:

1. Peeled potatoes are cut into round or semi-circular slices 4-5 mm thick.
2. Onion is cut into half rings.
3. The breast fillet is cut into circles 1 cm thick, mixed with turmeric.
4. The oven warms up to 170-180⁰ C.
5. The baking sheet is smeared with margarine or vegetable oil.
6. The potato is divided into 2 halves. One goes to the bottom layer, the second is laid out on top of a layer of onions and pieces of salted, seasoned chicken meat.
7. Everything is covered with an even layer of lightly salted sour cream. If the sour cream is thick, it must be diluted with kefir or a small amount of water.
8. The baking sheet is sent to the oven for 40-50 minutes. Increasing the temperature will cause the potatoes to burn and dry out rather than overcooking. You can’t cover the baking sheet with anything, this increases the area for evaporation of moisture, which is already small in potatoes. At the bottom of the oven you need to put a saucepan with water.
9. Cooking this casserole in a slow cooker gives a more predictable result than in the oven. The main thing is to choose the right mode so that the potatoes are baked, there are no raw slices left. Chicken meat reaches the required stage of readiness faster than potatoes. You don't have to worry about the amount of moisture. So that the dish does not look like a stew with meat, it is recommended to pour the stacked layers of the main products with a salted mixture of eggs and milk.

Sour cream can be replaced with "Italian sauce". To prepare it, you will need ketchup and mayonnaise in equal proportions and a couple of cloves of garlic (finely chopped, grated on a fine grater or passed through a crush).

Potato casserole in portioned pots with chicken fillet

For portioned casseroles, raw foods are also taken. Fresh tomatoes are added to the list of products from the previous recipe.

Given that both potatoes and chicken do not have a pronounced taste, you can use pickled tomatoes or gherkins, which will make the dish more fragrant. Potatoes need water to be juicy. It can be replaced with a small amount of marinade.

If in the preparation of casseroles in large open forms it is preferable to pour fresh herbs 1-2 minutes before the end of cooking, then cooking in closed pots, without adding turmeric, involves laying aromatic herbs in a layer of chicken fillet.