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Amal

Baked Chicken & Potato Casserole

This baked chicken and potato casserole is the ultimate comfort food—creamy, cheesy, and packed with hearty flavors. Tender chicken, perfectly seasoned potatoes, and a rich, savory sauce come together in a dish that’s perfect for family dinners, meal prep, or special gatherings. With minimal effort and simple ingredients, this casserole is guaranteed to be a hit at the table!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 –6 servings
Course: Main Dish
Cuisine: Comfort Food
Ingredients Method Notes

Ingredients
  

  • 1 onion approximately 150g, sliced
  • 2-3 potatoes approximately 400g, thinly sliced
  • 2 chicken fillets approximately 300g, diced
  • 1 tomato approximately 150g, diced
  • 3 eggs
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon paprika
  • 2-3 tablespoons sour cream approximately 45g
  • 2-3 tablespoons vegetable oil approximately 30g
  • 1 bunch spring onions approximately 50g, chopped
  • 3 cherry tomatoes approximately 45g, halved
  • 70 g shredded cheese
  • 30 g butter
  • 1 tablespoon flour approximately 10g
  • 200 ml milk
  • 1 teaspoon dried parsley

Method
 

Preheat the Oven:
  1. Set the oven to 180°C (350°F). Grease a baking dish with butter.
Prepare the Ingredients:
  1. Thinly slice the potatoes and onion. Dice the chicken fillets and tomato. Chop the spring onions and halve the cherry tomatoes.
Cook the Chicken & Onions:
  1. In a pan, heat the vegetable oil over medium heat. Sauté the onions until golden brown.
  2. Add the diced chicken, season with salt, black pepper, and paprika, and cook until lightly browned.
Layer the Casserole:
  1. Arrange a layer of sliced potatoes at the bottom of the greased baking dish.
  2. Add the sautéed chicken and onions, then spread the diced tomato on top.
Prepare the Sauce:
  1. In a saucepan, melt the butter over low heat. Stir in the flour and cook for 1-2 minutes.
  2. Gradually whisk in the milk until smooth, cooking until the sauce thickens. Season with salt, black pepper, and dried parsley.
Assemble & Bake:
  1. In a bowl, whisk the eggs with sour cream and pour over the layered ingredients.
  2. Sprinkle shredded cheese on top and pour the prepared sauce evenly over the casserole.
  3. Bake for 35-40 minutes, or until golden brown and bubbling.
Garnish & Serve:
  1. Sprinkle with chopped spring onions and cherry tomatoes before serving. Enjoy warm!

Notes

  • Make it ahead: Assemble the casserole up to a day in advance and refrigerate before baking.
  • Customize it: Add bell peppers, mushrooms, or spinach for extra nutrition.
  • Storage tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
  • Cheese options: Try mozzarella, cheddar, or gouda for different flavors.