Casseroles are considered to be a dietary, light food. But not in this case: potato casserole with chicken is a very satisfying, substantial dish and has nothing to do with dietary nutrition. Chicken meat and potatoes are laid out in layers, cheese and 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 photos will help you prepare the same, and even better. Everything will be ready in less than an hour. For the holiday table or for every day - the recipe for potato casserole with chicken in the oven will come in handy at any time.

For chicken and potato casserole, you don’t need to boil or fry anything. All products are laid out in layers, covered with a “cap” of cheese and mayonnaise and sent to the oven.

Ingredients

To prepare chicken and potato casserole you will need:

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

How to make potato casserole with chicken. Recipe

I cut the chicken fillet into thin strips. If you are not limited in time, you can make the cuts larger, in plates, similar to chops. Cut the breast in half according to thickness and divide each piece into two parts. With this cutting you will get a French potato casserole.

I seasoned the meat with spices, using those that were suitable for chicken and potatoes. Added salt and mixed everything.

The potato tubers I took were not very large, oval-flatten in shape. I cut it into slices about 1 cm thick. I don’t recommend making it thicker; a casserole with potatoes and chicken fillet is prepared relatively quickly, and it may turn out that the meat is ready, but the potatoes are still hard. I chop the onion into half rings, not very thin.

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 lay out a layer of potatoes, distributing the slices evenly, overlapping. Sprinkle with salt and a pinch of pepper.

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

I lay out the chicken pieces one close to the other, covering the previous layers. I grease with a couple of spoons of mayonnaise.

I pour out the remaining onions. You come across an onion that is a bit harsh, you need to lightly add salt and mash it with your hands. If it is very spicy, burning, then pour it over with water - the bitter juice will go away with it.

I lay out the remaining potato slices in one or two layers so as to cover the onions. A little salt and pepper for taste.

I grate the cheese on a coarse grater and mix it with mayonnaise. You don’t have to stir it, but once you mix it, it’s easier to lubricate and nothing sticks to the spoon.

Spread the mixture on top of the potato wedges. Cover with foil. Without it, the crust will turn out hard and dense, and the casserole may dry out.

Place the mold on the middle tier of the oven, temperature 180 degrees. After 30 minutes, I remove the foil and move it to the upper level for another 15 minutes.

The finished casserole needs to stand for about ten minutes so that the layers “set” and do not crumble when slicing. And you can cut it however you like - into 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 substantial snack or a hearty dinner. Cook with pleasure! Your Plyushkin.

Agree, you don’t always want to cook - sometimes your mood is low, sometimes you’re tired at work. At such moments, you can do different things - wrap yourself in a blanket, leaving your family members hungry, or do something quickly. If we talk about quickly preparing dinner or lunch, then the most suitable option is potato casserole with chicken. Firstly, it is good because it turns out to be quite filling and not too high in calories. Secondly, tender chicken meat is dietary and low-fat, so the food is suitable for both adults and children. In addition, to prepare the casserole you will need the most common products available to everyone. We suggest you study these culinary recommendations and choose the appropriate recipe.

We will teach you how to cook quickly and tasty! Just read this recipe, buy the ingredients and follow the instructions to make a potato casserole that will delight your family. This dish can be prepared if guests suddenly arrive. In the process of sweet conversations and heartfelt conversations, you will quickly cut all the necessary ingredients, put them in a mold, put them in the oven, and very soon you will treat your friends to your delicious creation.

Ingredients:

• eight potatoes
• vegetable oil to grease the pan
• chicken fillet (you can buy breast or thigh, for example)
• one large onion
• salt and ground pepper - to your taste
• one large tomato
• mayonnaise - at your discretion
• any hard cheese - 100 grams

Cooking method:

If you are planning to make a casserole using this recipe and are just heading to the supermarket for groceries, we recommend choosing chicken fillet rather than breast or thigh, for example. After all, in this case you won’t have to waste time separating the meat from the bone, which will make cooking faster and less troublesome.

So, let's get down to culinary creativity. First, peel the potatoes and cut them into thin slices (about three millimeters thick). Then place it in a frying pan or other form, after greasing it with a small amount of vegetable oil. In principle, you don’t have to do this, but this way you will once again “insure” the dish from burning. Now thinly slice the peeled onion and cover the potatoes with it. The third layer of the casserole consists of fillet cut into thin slices, and the fourth layer consists of tomato circles. If you are using cherry tomatoes, you can simply divide them into two parts.

So, when all the layers of the dish are placed in the dish, pour a small amount of water into it (so that it only slightly covers the bottom), sprinkle the food with vegetable or olive oil and sprinkle with salt and black (ground) pepper. The last ingredients can be added not at the end, but sprinkled with them on each new “floor” of the casserole.

The dish is baked in the oven at a temperature of no more than 220 degrees. After half an hour, remove the pan from the oven and check how ready the food is. If the potatoes and meat are already soft, sprinkle the casserole with grated hard cheese, pour over mayonnaise and put in the oven for another fifteen minutes.

If you want the dish to have a very thick golden crust, use a little more cheese than the recipe suggests (150-200 grams) and mayonnaise.

Potato casserole “Homemade” with cream and chicken

Try another simple recipe that many modern housewives use. Thanks to the chicken egg, this potato casserole turns out incredibly beautiful - a thick golden-colored crust gives the dish an appetizing look and beckons you to take a bite of it. Instead of mayonnaise, cream is used, which makes the dish very tender and juicy.

Ingredients:

• one kilogram of chicken (you can take several legs, thigh, breast or fillet)
• one and a half kilograms of white potatoes
• one large carrot
• olive oil
• medium onion - one piece
• 200 milliliters cream
• salt and spices - to taste
• one chicken yolk
• ground black pepper - optional

Cooking method:

If you took a chicken breast or, for example, a thigh, then first boil the product, cool, and then separate the meat from the bone. The fillet does not require much cutting, so once it is ready, cut it into thin slices.

Peel the onions and carrots, which you will then need to grate. Fry the diced onion in olive oil until translucent, then add the carrots and simmer the vegetables until tender. Lightly salt them, pour in some boiled water and cook with the lid closed.

Now it’s the turn of the meat: grind it with a meat grinder, sprinkle with spices and add a few tablespoons of broth so that the mixture does not turn out too dry.

First peel the potatoes and then boil them in slightly salty water, drain off any remaining liquid and mash the vegetable. Then add the cream and make a puree, but make sure that it is not too liquid, otherwise the dish will fall apart. Usually mashed potatoes are made with the addition of butter, but this ingredient is not included in this recipe, since thanks to the dairy product the potatoes are tender and hold their shape well.

You have reached the final stage - assembling the casserole. To do this, place ½ of the prepared puree in a mold, cover it with chopped chicken meat and onion-carrot mixture on top. The last “floor” consists of the remaining potatoes. To make the dish not only tasty, but also beautiful, when laying out each layer of food, level it with a special wooden or plastic spatula. The yolk gives the casserole an appetizing golden crust, so beat it with a whisk and brush the dish with it. Now put everything in the oven, preheated to a maximum of 200 degrees. After 35 minutes, when the dish is browned, you can take it out and serve.

Potato casserole “Homemade” can be eaten both cold and hot - the taste of the dish does not become worse. If desired, it can be topped with sour cream, mayonnaise or homemade cream. We hope this recipe takes root in your home!

Potato casserole “Festive” with Parmesan and chicken

This dish is ideal for a holiday table; it can also be made before guests arrive. Thanks to Parmesan and egg, a crispy golden crust is formed, and dill adds freshness and piquancy to the dish. This recipe makes a casserole for six adults.

Ingredients:

• potatoes - seven pieces
• two chicken eggs
• one onion (take a large vegetable)
• half a kilogram of chicken breast (if you want to save time on cutting, use fillet)
• a little vegetable oil
• one small spoon of curry
• three tablespoons of flour
• one ripe tomato
• one bunch of fresh dill
• 100 grams Parmesan
• ground pepper - optional
• breadcrumbs
• table salt - to your taste

Cooking method:

This recipe is very easy and includes ingredients that are accessible to everyone. However, if you can't find Parmesan, replace it with regular hard cheese, and you can always use dried or frozen dill instead of fresh dill. As for salt and spices, add them at your own discretion, because everyone has their own taste.

First, you need to separate the breast meat from the bone. You can do it in two ways: the first is to boil the chicken, remove the pulp and pass it through a meat grinder, the second is to cut the raw meat into small pieces and fry in a saucepan in vegetable oil, seasoning it with salt and ground pepper. Then add the onion cut into cubes or half rings here, and when it becomes translucent, add the curry and mix all the ingredients well. If you want the products to be very soft, pour four tablespoons of boiling water and simmer them for a couple of minutes under the lid.

Remove the skin from the potatoes and boil in slightly salted water, then drain it, and mash the product using a masher or pass through a press. In a separate bowl, beat the eggs with a whisk, add flour to them and add the resulting mixture to the puree, stirring everything thoroughly.

Now the ingredients for the casserole are ready, all that remains is to form them into a dish. To do this, grease a mold (it can be a frying pan or a heat-resistant glass dish) with a small amount of vegetable oil and sprinkle with breadcrumbs, so that the food will be covered with a beautiful crispy crust. Then add half of the finished puree, followed by ½ grated Parmesan. Then comes the turn of chicken with onions and again a little cheese. Place dill in a separate layer, pre-finely chopped tomato, cut into rings and cover everything with the remaining potatoes. Now brush the resulting beauty with beaten eggs and sprinkle with Parmesan.

Bake the dish at a temperature of 190 to 220 degrees for about 60 minutes. When you see a golden crust and smell the characteristic smell of the finished dish, it’s time to turn off the oven. Fresh vegetables and pickles are ideal for the casserole, and you can top it with sour cream. Eat healthy!

Some housewives complain that their dish falls apart and looks ugly. To avoid this, it is better to cook not peeled potatoes, but in their skins. This way, starch is preserved inside the vegetable, thanks to which the puree comes out sticky and holds its shape perfectly. By the way, the food can be greased not only with eggs, but also with sour cream (or homemade cream). As a result, you will get the same effect - a crispy, golden brown crust.

Chicken and mushroom potato casserole

Finally, let's give one more recipe. This time the casserole will be not only with chicken, but also with mushrooms! And nutmeg adds a special piquancy to the dish - it’s delicious, believe me!

Ingredients:

• 600 grams chicken breast
• six potatoes
• 100 grams of butter
• salt - at your discretion
• half a kilogram of fresh champignons
• 40 grams of flour
• mayonnaise
• 500 milliliters of milk
• ready-made chicken broth
• add ground black pepper and nutmeg to taste
• breadcrumbs

Cooking method:

After washing the breast, dry it well with paper towels. Then place in a saucepan with oil and fry on each side, do not forget to lightly pepper and salt. When the meat is ready, cut it diagonally into slices.

Remove the film from the washed champignons and cut them into circles, and then simmer in chicken fat under a closed lid. Now melt the butter in a frying pan (leave a little to grease the pan), brown the wheat flour in it, pour in the milk and a little broth. Mix all the ingredients thoroughly, adding nutmeg and salt, and pour the resulting mixture over the mushrooms.

Cut the peeled potatoes into slices and boil in salted water for five minutes after boiling. This will make the vegetable soft and juicy.

Sprinkle the form in which you plan to cook the casserole with breadcrumbs and grease with a small piece of butter, then lay out the following layers: ½ potato, chicken meat, mushrooms and the remaining potatoes. Pour mayonnaise over the dish and place in the oven for 20 minutes. The optimal baking temperature is 200 degrees. You can use pickles as a side dish, and in order not to gain extra calories, avoid bread.

Potato casserole with chicken is prepared in different ways: from mashed or whole potatoes, cut into circles, with boiled or fried meat, with cream, milk and other ingredients. But no matter what you use, the dish always turns out incredibly tasty and satisfying. By the way, you can try another recipe: cut the onion into half rings, separate them and, sprinkle with three pinches of sugar and salt, marinate in water with two tablespoons of vinegar. This will make the casserole even more appetizing!

Discussion 0

Similar materials

Potato casserole with chicken fillet in egg and cheese filling is a delicious meat dish for Sunday lunch or dinner. Chicken with potatoes and also cheese is very satisfying, so you don’t even have to worry that your family members will go hungry. If you don’t have chicken meat, don’t be sad and replace it with, for example, beef, rabbit or turkey.
In our recipe, the dominant thing in this dish is chicken. Therefore, let's move on to the list of basic products that you will need to prepare delicious chicken in egg and cheese filling.

- 1 chicken fillet,
- 2 eggs,
- 1 onion,
- 200 grams of potatoes,
- 150 grams of hard cheese,
- 50 grams of sour cream.

Recipe with photos step by step:

In a bowl, mix hard cheese with egg.




Wash the chicken fillet thoroughly under running water. Let's cut it into small pieces.




Peel the potatoes and cut them into slices. Place it on the bottom of the mold, pre-salt it and add your favorite seasonings.










Peel the onion and cut it into rings or half rings. Place on top of the potatoes.




Then add the chicken fillet. Let's also salt it.




Pour the egg and cheese mixture over the meat and place in the oven for 30-40 minutes.




Here's a potato casserole with chicken fillet in egg and cheese filling! You can serve it with

Hello, lovers of delicious casseroles! Having seen enough of Alexander’s efforts, I wanted to treat myself to a delicious and unusual casserole. If it were only me who decided, this would be an easy dietary option. But after work, at any time of the year, my husband wants a hearty dinner, so my dish will match his wishes - a very hearty casserole with potatoes and chicken in the oven in French. Agree, the name alone evokes a wild appetite.

Today we will say “goodbye” to all adherents of the strictest diets and critics of healthy and wholesome food, and the rest - let’s get to work! I’ll warn you right away that during the cooking process I had unexpected “leftovers”, which turned out to be an additional bonus. All this will be shown in the photo below, but for now as a recommendation: adjust according to the size of your baking dish and the appetites of your 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

Let's take care of the chicken first, as it needs time to marinate. When cutting poultry, I always use very convenient device. Cut the clean fillet into thin slices. Whether you get large pieces or thin and long pieces - it doesn’t matter, the main thing is that the thickness of the chicken meat is minimal.

Cut young garlic cloves into slices. You can use old garlic, but I already have fresh rustic garlic with an amazing aroma.

Prepare all the necessary spices. In addition to sea salt, I added black and red pepper, as well as dried herbs.

Place 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 ingredients thoroughly and set the bowl of meat in the refrigerator for half an hour. For now, we will have time to prepare other products.

Chop large onion heads into rings. Of course, slice thinly. If you like onions, increase the amount to 3 pieces.

For the casserole, it is better to take young (but you can also use old) large-sized potatoes, peel them and cut them into thin slices. I'm lucky in this matter because I have special grater(slicer) for thin slicing of products.

Place the potatoes in a deep bowl and add a little salt. By the way, make sure there is no excess liquid. While I was working on the cheese and sauce, my potatoes managed to release their juice well, so 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 and potato casserole will hold up thanks to it, since the dish is prepared without eggs. I think you can take any type of cheese, but hard varieties are better than processed or sausage.

Stage two: main

The fillet is marinated, the potatoes are ready - it’s time to start creating the casserole. Preheat the oven to 190 C, grease a baking tray with vegetable oil. The first thin layer will be onion. I repeat, if you are fans of this vegetable, then feel free to spread it all over the bottom of the mold.

Place potatoes on top. I got a lot of it due to thin slicing, so I laid it out in two layers. The first one is close to each other, overlapping, and then walked on top again, but without “fanaticism.”

Place chicken breast on top of potatoes. Try to ensure that there is no gap between the pieces of meat. Don’t forget to add the garlic, it won’t taste bitter at all.

To ensure the juiciness of all components, thoroughly pour sour cream sauce over the bird.

Generously cover everything with a cheese cap.

And now we start in a new way: - meat - sour cream - cheese. We make as many layers as your shape and product availability allows. It turned out to be 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 should finish with a thin layer of potatoes, which you coat with sour cream and sprinkle with cheese. Place the casserole in the oven for 60-80 minutes.

Stage three: recipe with bonus photo

As I already mentioned, everything didn’t fit into my mold, and I ended up with delicious “leftovers.” After mixing onions, potatoes and meat in a bowl, I decided to bake these products just like that.

There was no more sauce, so my casserole will only be held together by one egg. It was enough for me.

After placing everything in small molds, I sprinkled the remaining cheese on top.

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

Stage four: pleasure

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

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

There was a slight hiccup regarding the bonus option. The lack of sauce resulted in the dish being a little dry. The conclusion suggests itself: how to make the casserole juicy - don’t skimp on sour cream. It is this product that should provide juiciness to the chicken breast. But as my husband said: “It will go with beer.” Especially if you watch the European Football Championship at the same time, you will definitely eat everything.

Happy football victories to you! With respect and lots of delicious wishes, Elena.

This dish is very similar to the popular French meat, only the usual veal is replaced with chicken. We call this dish more simply - chicken casserole with potatoes in the oven, and we prepare it a little differently. The technology for creating a potato-meat snack is simple, and the ingredients required 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 + -
• Chicken seasoning (or any other spices)- taste + -
• - 3 cloves + -
• - taste + -

How to make a delicious homemade potato and chicken casserole

The first recipe, which we will consider step by step, can safely be called a classic. After all, in the dish we have a traditional combination of products: meat (chicken), potatoes and cheese, baked in the oven with sour cream sauce. Thanks to this tandem, the fillet turns out juicy, the potatoes are crispy and not dry, and the casserole itself is covered with such an appetizing golden brown crust that your mouth waters just looking at the dish.

Preparing ingredients for making casserole

1. Cut the tender chicken fillet into small thin slices.
2. To the chopped meat we add aromatic garlic (pre-cut into slices), salt, pepper, favorite spices, and mayonnaise.
3. Mix everything thoroughly with your 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 ingredients of the dressing for chicken casserole with potatoes thoroughly.
7. Grind hard cheese coarsely on a grater.
8. We grease the heat-resistant form completely (bottom and walls) with butter, after which we begin laying out the food layers.

Forming layers of chicken potato casserole

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

Bake the dish in the oven until done

1. Place the casserole dish in a preheated convection oven for 1 hour. During this time, the dish will be baked and beautifully browned. But for those who don’t 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: recipe with potatoes and yogurt

Low-fat yogurt and carrots will help add a little piquancy and variety to your favorite casserole. It would seem that these are completely ordinary products, but they are the ones that will give baked potatoes with meat a special aroma and, of course, taste.

Ingredients

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

Yogurt casserole baked in the oven with potatoes and chicken

1. Grate the peeled carrots on a coarse grater.
2. We cut the onion randomly with a knife, not very large and not very small - medium.
3. Mix onions and carrots in a bowl, season them with olive oil, and then sprinkle with sugar.
4. Chop the chicken breast fillet into cubes using a kitchen knife or use a blender.
5. Traditionally for this dish, we cut the potatoes into thin slices.

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

1. Grease the baking dish with oil, then place 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 a portion of yogurt over everything (note, it should be unsweetened and as natural as possible); finally, sprinkle the dish with dill.

Place the casserole dish in an oven preheated to 160 degrees and bake the potato and meat snack until cooked for 1 hour.

Filling options for chicken and potato casserole

You can add to this casserole not only those ingredients that are indicated in the recipes above, but also many other food components. The technology allows us to include the most original products, among them the most accessible and inexpensive are:

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

From the table, a ready-made chicken and potato casserole made in the oven will quickly go on plates. You won’t even have time to blink an eye before the dish is eaten. Isn't that wonderful? After all, the best proof of the housewife’s skill is a well-chosen recipe and its excellent implementation. Bon appetit!