Casserole with chicken and potatoes

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.