Prepare the Chicken Mixture:
Heat 15ml of vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant.
Add the sliced mushrooms to the pan and cook for another 5 minutes, until tender.
In a separate bowl, whisk together the eggs, salt, black pepper, curry powder, mayonnaise, parsley, and shredded mozzarella.
Stir the chicken pieces into the egg mixture and add the cooked onions, garlic, and mushrooms. Set aside.
Prepare the Potatoes:
In a large bowl, combine the sliced potatoes, flour, salt, black pepper, and sweet paprika. Toss the potatoes to coat them evenly with the seasoning.
Heat a combination of olive oil and vegetable oil in a pan over medium heat. Fry the seasoned potato slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain the potatoes on paper towels.
Assemble the Casserole:
Preheat the oven to 180°C (350°F).
In a greased baking dish, layer the fried potatoes at the bottom.
Pour the chicken and mushroom mixture over the potatoes, spreading it out evenly.
Bake:
Place the dish in the preheated oven and bake for 25-30 minutes, until the chicken is cooked through and the top is golden and bubbly.
Serve:
Garnish with extra parsley and serve warm. Enjoy this delicious chicken and mushroom potato casserole!
Serving Suggestions:
Serve with a side of steamed vegetables or a fresh green salad.
Pair with crusty bread to soak up the delicious juices.
Enjoy with a dollop of sour cream or a drizzle of your favorite hot sauce for extra flavor.
Cooking Tips:
For a gluten-free version, replace flour with a gluten-free alternative.
Add extra cheese on top during the last 10 minutes of baking for a golden, bubbly finish.
Use chicken thighs instead of fillets for a juicier texture.
You can add extra herbs like thyme or rosemary for additional flavor.
Nutritional Benefits:
High in protein from chicken and eggs.
Rich in vitamins and minerals from mushrooms, potatoes, and fresh parsley.
Contains healthy fats from olive oil and mozzarella cheese.
Dietary Information:
This dish contains dairy and eggs.
It is not suitable for vegetarians or those with gluten allergies (unless using gluten-free flour).
Nutritional Facts (Per Serving):
Calories: 420
Protein: 27g
Carbohydrates: 30g
Fat: 23g
Fiber: 3g
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, bake in the oven at 180°C (350°F) until heated through or microwave for 2-3 minutes.
Why You’ll Love This Recipe:
Easy to prepare with simple, everyday ingredients.
A comforting, satisfying dish perfect for family meals.
Versatile – can be adapted with different vegetables or spices.
Perfect for meal prep and tastes even better the next day!
Conclusion:
This Chicken and Mushroom Potato Casserole is the perfect blend of flavors, combining savory chicken, earthy mushrooms, and crispy potatoes into a delicious, cheesy bake. It’s a fantastic meal for any night of the week and can easily be adjusted to suit your tastes. Not only is it hearty and filling, but it also brings together a variety of textures that make every bite a delight. Give this recipe a try, and it might just become a family favorite!
Frequently Asked Questions:
Can I use chicken thighs instead of fillets?
Yes, chicken thighs can be used for a juicier and more flavorful result.
Can I make this casserole ahead of time?
Absolutely! Prepare the chicken mixture and potatoes ahead, assemble them in the baking dish, and refrigerate. Bake when ready to serve.
Can I add more vegetables to this recipe?
Definitely! Bell peppers, zucchini, or spinach can be added for more flavor and nutrition.
Is there a way to make this casserole dairy-free?
Yes, use dairy-free cheese and mayonnaise substitutes.
Can I use other types of cheese instead of mozzarella?
Yes, cheddar, gouda, or even Parmesan would work well for this dish.
What should I serve with this casserole?
A fresh green salad, steamed vegetables, or some crusty bread would complement this dish nicely.
Can I freeze leftovers?
Yes, you can freeze the leftovers in an airtight container for up to 2 months. Reheat in the oven until heated through.
What can I use instead of flour for a gluten-free version?
You can use gluten-free flour, almond flour, or cornstarch as a substitute.
How can I make this casserole spicier?
Add some chili flakes or hot sauce to the chicken mixture for a spicy kick.
How do I know when the casserole is done baking?
The casserole is done when the top is golden and bubbly, and the chicken is fully cooked (internal temperature should be 75°C or 165°F).
