Tasty Chicken Potato Casserole

I’m a big fan of Potato dishes! There are so many things to love about this queen of comfort foods. It is very easy to prepare, you can use many different ingredients, you can add meat or cook a vegetarian version… it Fully customizable dish that even children tend to enjoy a lot, making it a perfect family dinner.

There are so many stew recipes and today I want to show you one of my favorites. Let’s cook a Loaded Chicken Potato Casserole together! This recipe requires a few more steps than a simple potato casserole, but I promise it’s worth it!

I call this dish a “loaded” chicken potato casserole because it is Really loaded with flavors. There are onions, garlic, two types of cheese, marinated chicken thighs, crispy bacon and spring onions on top… and lots of potatoes of course. To give it an extra kick, I also use some fresh herbs… basil and rosemary, but you can customize that too.

advice: Looking for a recipe for a casserole without chicken meat? try me Loaded potato casserole recipe.

What kind of potatoes to use for the stew?

Well, I use Any kind I have at home Right now and the result is always great. Basically all the most common types will work for this chicken potato casserole, but if I really had to pick one type it would be yellow potatoes like Yukon Gold.

Ingredients for chicken potato stew

Note: My baking dish is 15×10 inches (38×25 cm) Sized so the quantities reflect that. Please adjust the measurements in case of using a different sized tool. I use chicken thighs Because these are juicier than breasts. But it’s perfectly fine to use chicken breast for this casserole recipe as well.

3 pounds / 1.5 kg potatoes (preferably yellow)
1.5 pounds / 700 grams of chicken thighs
150 grams / 5 ounces of smoked bacon
1 A bigger onion
3 cloves the day before yesterday
1/2 cup of grated mozzarella
1/2 cup of grated cheddar
2-3 eggs
1/2 cup of sour cream
Fresh herbs to choose from – rosemary, basil…
1-2 Spring onion
Olive oil
1 tbsp of soy sauce
1 teaspoon of red paprika
2 spoons of butter
Salt and pepper to taste

How to make chicken potato stew

Watch the video or read on for step-by-step instructions:

Let’s start with the potatoes as we need cook them in advance For a few minutes. Peel the potatoes and cut them into medium-sized cubes. Now grab a smaller pot and cook them in roughly properly salted water 10 minutes or until it is slightly soft.

Then comes the meat. Clean the chicken thighs, cut off the excess fat and slice them small piecesJust as you can see in the picture.

I like to Soak the meat for a few minutes to enhance the flavors. Add a teaspoon of red paprika, 2 tablespoons of olive oil, 1 tablespoon of soy sauce and a little salt and black pepper to taste. Mix it and let it sit on the counter until we need it.

The potatoes should be ready by now take them off the heat.

I mentioned that this chicken potato casserole would be Loaded with flavors So let’s start building them. Heat a little olive oil in a pan and add one large thinly sliced ​​onion and about 3 sliced ​​cloves of garlic. Fry on high heat for about 5 minutes and stir often.

After the onion becomes transparent, it’s time to add the meat and fry it quickly. We don’t want to fully cook it. Give it about 5 minutes or until no more raw parts are visible.

We will continue with the potatoes while they are still warm. add some butter and finely chopped fresh herbs. I’m using rosemary and basil today, but feel free to change it up to your taste. Stir gently so the potatoes don’t break too much.

And the time has come Assemble our Chicken Potato Casserole. First brush the bottom of the pan with a little olive oil. Then proceed to make the first potato layer by using half of the potatoes you have. Season with salt and a little black pepper.

The chicken thighs go in next. Add them all and pour in the juices as well. Try to spread the meat and juices as evenly as possible for best results.

Flatten the meat with Grated cheese to choose from. I used about half a cup of mozzarella but you can use your favorite kind.

advice: You can definitely go heavy on the cheese if that’s what you prefer.

Use the rest of the potatoes to Create the top layer And again, spread them evenly.

To make sure the potatoes bind with the meat Nice, let’s mingle Half a cup of sour cream with 2 eggs. Don’t forget to add some salt and black pepper of course.

Now pour the mixture over the potatoes and again, You want it to be everywhere, Even in the corners of the baking pan.

Let’s not forget the bacon. Small pieces like these work best and you can add as much bacon as you like. Finish it off with a touch of salt and black pepper again and We are ready to bake.

When you bake this Chicken Potato Casserole, I continue the steps. For the first 20 minutes, I keep the baking pan covered with aluminum foil and the temperature is set to 400F or 200C. After 20 minutes, remove the foil and bake for another 20 minutes.

The stew already looks great but needs a final step. add some Chopped spring onions and top everything with a nice amount of cheese again. This time, I used cHadar But again, use whatever type of cheese you prefer.

Back in the oven, turn the Roasting mode on and give it 5 to 7 minutes. And this is what a finished chicken potato stew looks like. I think it turned out really great. I hope you liked this recipe, let me know in the comments 🙂

Questions and tips:

• How long can you store the finished dish? When stored in the refrigerator, this potato casserole stays good for up to 3 days. This dish is actually great to cook ahead.
• How to reheat potato stew? Microwaves work best in this case. Alternatively, you can heat it in the oven, but it will take much longer.
• Can you use sweet potatoes for this recipe? Yes you can! Sweet potatoes would work just great with this chicken potato casserole.
• Not fans of sour cream? No problem, you can use heavy cream instead. Just don’t skip the eggs, we need a binding element to be present.
• Can the leftovers be frozen? Technically, you can, but the potatoes tend to lose their texture when frozen so the dish will lose some quality.

More chicken recipes to try:

Chicken Potato Casserole

Matej

This Chicken Potato Casserole is packed with flavor, easy to cook and kids love it too. This is the perfect family dinner that you will make again and again.

preparation time 15 subtlety

Cooking time 45 subtlety

Course Main Course

kitchen international

• 1.5 Kg of potatoes Preferably yellow
• 700 G of chicken thighs
• 150 G of smoked bacon
• 1 A bigger onion
• 3 cloves the day before yesterday
• 1/2 Goblet of grated mozzarella
• 1/2 Goblet of grated cheddar
• 2-3 eggs
• 1/2 Goblet of sour cream
• Fresh herbs to choose from – rosemary, basil…
• 1-2 Spring onion
• Olive oil
• 1 tablespoon of soy sauce
• 1 teaspoon of red paprika
• 2 spoons of butter
• Salt and pepper to taste

• Peel and cut the potatoes into cubes. Cook them in salt water for about 10 minutes or until they are semi-soft.

• Clean the chicken thighs and cut into smaller pieces.

• Mix a teaspoon of red paprika, 2 tablespoons of olive oil, a tablespoon of soy sauce and a little salt and black pepper to taste. Add the meat and let it absorb the flavors until we need it.

• Thinly slice one large onion and about 3 cloves of garlic and fry both on high heat for about 5 minutes.

• Once the onion is transparent, add the meat and fry for another 5 minutes or until no more beautiful parts are visible.

• Now the potatoes. Filter the water and add about 2 tablespoons of butter and finely chopped herbs of your choice, while the potatoes are still warm. I used rosemary and basil. Stir gently so the potatoes don’t break.

• Let’s assemble the chicken potato casserole now. Brush the bottom of the pan with olive oil and form the first layer of potatoes. Use half of the potatoes you have at this point. Season with a little salt and black pepper.

• Add all the meat now and make sure to spread it evenly including the juices from the pan.

• Add grated cheese of choice now. I used about half a cup of mozzarella.

• in with the rest of the potatoes and again spread them evenly.

• Mix 2 eggs and about half a cup of sour cream, season with salt and black pepper. Pour the mixture over the potatoes.

• Add thinly sliced ​​smoked bacon, I used about 150g or 5oz.

• Finish it off with a touch of salt and pepper and our Chicken Potato Casserole is ready to bake. Continue in stages: 20 minutes covered with aluminum foil + 20 minutes without foil. Set the temperature to 200c or 400F.

• Remove the baking pan from the oven and add a finely chopped onion and a second layer of cheese. I used cheddar, but again, pick your favorite kind.

• Turn on the grill mode and bake for another 5-7 minutes.

• That’s it, our Loaded Chicken Potato Casserole is over. have fun!

Key word Casserole, Chicken Potato Casserole, Potato Casserole