Autumn is the time to eat filling and warming dishes. This is when casseroles taste best as they are quick to prepare and spread a pleasant aroma throughout the house. In this recipe Oven dinner combines potatoes, tender chicken meat, peppers and cream and cheese saucewhich perfectly brings the dish together. This is a recipe that does not require sophisticated ingredients or much experience in the kitchen. Potato casserole with chicken will be so tasty that everyone will be happy to have a helping of it.
Potato casserole is one of the most popular dishes among Poles. When it’s raining outside and there aren’t many ingredients in the fridge, you only need a few basic products to prepare something really tasty. Potatoes, chicken breast, peppers and cream and cheese sauce create a combination that… warms you up, fills you up and gives you energy for the rest of the day. The chicken makes the casserole rich, and at the same time light – perfect for both a quick lunch at work and a family meal on the weekend.
This type of dish also has a huge advantage – You only need to bake them once to have dinner ready for two days. It tastes equally good immediately after preparation and the next day after reheating. On the second day, the ingredients blend even better and the casserole gains a more intense flavor. This a convenient solution for busy people – does not require much work and time.
In addition the ingredients needed for this casserole are easily available and inexpensive. We can buy potatoes, peppers, eggs, cheese, sour cream and chicken breast in every grocery store. Add a few spices that you usually have at home. So it all comes down to cutting the products, mixing them together and baking them.
Potato and chicken casserole is a great way to warm up after a long day. The thick cheese and cream sauce covers the remaining ingredients, creating a creamy consistencywhich goes perfectly with delicate meat and additives. Once you try the recipe, you’ll definitely want to come back to it.
Potato casserole with chicken and peppers does not need many additions – it is a complete dish in itself. However, it goes well with a light white cabbage salad or a simple salad of arugula and cherry tomatoes. You can also serve it with pickles or pickled cucumbers, which will break the creamy consistency of the casserole. Follow the recipe below step by step and you will soon be eating an aromatic dinner.
Ingredients:
- approx. 600 g chicken breast,
- approx. 1.5 kg of potatoes,
- 200 g tomato passata (or puree),
- approx. 400 g of red pepper,
- medium onion,
- 3 eggs,
- 400 g of cream 18%,
- 200 g of yellow cheese (or shredded mozzarella),
- sun,
- pepper,
- ground sweet pepper,
- herbal pepper,
- frying oil,
- butter to grease the form.
How to do it:
Prepare all the ingredients for the casserole. Peel the potatoes and place in a pot of salted water. Turn on the burner and from the moment of boiling, cook for about 15 minutes. The potatoes should soften slightly but not be cooked yet. Strain and set aside to cool.
Wash the peppers, cut them in half and remove the seeds. Cut into thin strips and place in a bowl. Peel the onion, halve it and cut it into thin half-slices and add it to the bowl as well.
Clean the chicken breast and cut into thin strips.
Get to frying. Heat the oil in a pan and place the chicken breast into the warm pan. Fry for about 8 minutes, then season the meat with salt, pepper, sweet paprika and herbal pepper. Mix and keep in the pan for a while so that the chicken is fried. Once ready, place it on a plate.
Add some oil to the pan and add the onion and peppers to the warm pan. Fry for about 10 minutes – so that the peppers are still slightly crispy. Season with salt, then add the tomato passata and chicken. Mix and season if necessary. Fry everything for about 3 minutes.
Prepare the potatoes. Cut the cooked and cooled vegetables into thick slices.
Make the sauce. Crack the eggs into a bowl and beat them. Add the cream, season with salt and pepper and mix thoroughly until combined. Grate the cheese and add it to the dish. Stir.
Assemble the casserole. Grease the bottom of a dish measuring approximately 35 x 22 cm with butter. Arrange about 2/3 of the potatoes, a bit like a roof tile (in layers, overlapping slightly). Put the stuffing of onion, pepper and chicken on it. Then add another layer of potatoes and pour the sauce over everything.
Bake the casserole in an oven preheated to 180 degrees Celsius for 40 minutes. The top layer of sauce should be slightly browned. Serve warm.
Potato casserole with chicken is the perfect recipe for autumn. Dinner is filling and warming, and at the same time it does not require many hours in the kitchen and numerous ingredients. You can also prepare it in advance and reheat it when you don’t have time for everyday cooking. This is a dish that always turns out to be a success – after one piece you will definitely think about having a second.
Source: Terazgotuje.pl, kontakter.pl
