Cheesy Chicken and Vegetable Casserole with Fluffy Potato Dough

Prepare the Chicken and Vegetable Filling:
In a large skillet, heat 3 tablespoons of vegetable oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until softened and translucent.
Add the cubed chicken breast to the skillet and cook for about 5-6 minutes, stirring occasionally, until the chicken is lightly browned and cooked through.
Stir in the sliced green and red peppers and cook for another 3-4 minutes, until the peppers soften.
Add the diced tomato, salt, and black pepper. Cook for an additional 2 minutes to combine the flavors.
Stir in the ketchup and mayonnaise, mixing everything well. Once combined, remove the skillet from the heat and set aside.
Prepare the Potato Dough:
Boil the potato until it is soft and mash it until smooth. Allow the mashed potato to cool slightly.
In a large bowl, combine the mashed potato, milk, and eggs. Whisk until smooth and well-combined.
Gradually add the all-purpose flour, salt, and baking powder, stirring to incorporate the dry ingredients. The mixture should form a thick batter-like consistency.
Assemble the Casserole:
Preheat your oven to 180°C (350°F).
Grease a medium-sized baking dish with a little oil or butter.
Spread the chicken and vegetable mixture evenly across the bottom of the baking dish.
Pour the potato dough mixture over the chicken and vegetables, spreading it evenly to cover the filling completely.
Bake the Casserole:
Place the casserole in the preheated oven, setting it to bake with only the bottom part of the oven open.
Bake for 20 minutes until the dough is set and slightly golden on the bottom.
After 20 minutes, open the top part of the oven and bake for another 15 minutes, or until the top is golden brown and the casserole is cooked through.
Add the Cheese and Finish Baking:
After the casserole has baked for a total of 35 minutes, remove it from the oven and sprinkle the grated cheddar cheese evenly over the top.
Return the casserole to the oven and bake for an additional 5-7 minutes, or until the cheese has melted and is bubbly and golden.
Garnish and Serve:
Once the cheese is fully melted and golden, remove the casserole from the oven.
Garnish with freshly chopped parsley for a burst of color and flavor.
Let the casserole cool for a few minutes before serving.
Nutrition Facts (Per Serving, Approximate)
Calories: 450 kcal
Carbohydrates: 35 g
Protein: 30 g
Fat: 22 g
Saturated Fat: 12 g
Fiber: 3 g
Sodium: 800 mg
Sugar: 5 g
Frequently Asked Questions (FAQs)
Can I use a different type of cheese for the topping? Yes, you can substitute cheddar with other melting cheeses like mozzarella, provolone, or a combination of different cheeses. Each will provide a unique flavor and texture to the casserole.
What if I don’t have mayonnaise? If you don’t have mayonnaise, you can replace it with sour cream, Greek yogurt, or even more ketchup to maintain the creamy consistency of the filling.
Can I make this dish ahead of time? Yes, you can prepare the chicken and vegetable filling and the potato dough in advance. Assemble the casserole without the cheese topping, cover it tightly, and store it in the refrigerator for up to 24 hours. Add the cheese and bake just before serving.
Can I add other vegetables? Absolutely! You can add vegetables like zucchini, mushrooms, or even corn to the filling. Just make sure they are cooked before adding them to the casserole, as they may release moisture during baking.
Is this dish gluten-free? The dish contains all-purpose flour in the dough, which makes it not gluten-free. However, you can substitute the flour with a gluten-free flour blend to make it gluten-friendly.
Tips for Making the Best Cheesy Chicken and Vegetable Casserole
Don’t Overmix the Dough: When preparing the potato dough, mix the ingredients just until combined. Overmixing can cause the dough to become dense rather than fluffy.
Cook the Chicken and Vegetables Thoroughly: Ensure the chicken is cooked through and the vegetables are tender before assembling the casserole. This will ensure everything is evenly cooked and flavorful once baked.
Use Freshly Grated Cheese: For the best melt and flavor, use freshly grated cheese rather than pre-shredded cheese, which may contain additives that prevent it from melting smoothly.
Add Herbs for Extra Flavor: If you want to enhance the flavor of the dish, consider adding dried herbs like oregano, thyme, or basil to the chicken and vegetable mixture. Fresh herbs like parsley or cilantro can also be added before serving.
Let the Casserole Rest Before Serving: Allow the casserole to rest for a few minutes after baking to help it set and make it easier to slice.
Storage Tips
In the Refrigerator: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
In the Freezer: You can freeze the unbaked or baked casserole. For unbaked, assemble the casserole, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. To bake, thaw overnight in the refrigerator and bake as directed. If already baked, cool completely before freezing and reheat in the oven until warmed through.
Conclusion
This Cheesy Chicken and Vegetable Casserole with Fluffy Potato Dough is a hearty and satisfying dish that combines the best of comfort food flavors. The combination of tender chicken, sautéed vegetables, and a rich, cheesy topping creates a delightful meal that’s perfect for any occasion. Whether you’re looking for a cozy weeknight dinner or something special to serve to guests, this casserole is sure to impress with its balance of flavors and textures. Plus, it’s easy to customize with your favorite vegetables and cheese!