Here is an easy chicken and potato casserole recipe with few ingredients; simple to cook and delicious in flavor. It’s an Italian-style casserole recipe anyone can prepare with little effort. Herbs used in this recipe give an aromatic flavor and smell to chicken and potatoes. Try it today and enjoy it with friends and family.
Ingredients
- 400 g potatoes
- 400 g chicken breast fillets
- Salt pepper to taste
- 2 red peppers (400 g)
- 2 tbsp oil
- 1 teaspoon sweet paprika powder
- 1 teaspoon oregano (dried)
- 100 ml of whipped cream
- 100 ml of milk
- 2 Eggs
- 40 g Italian hard cheese (e.g. Parmigiano reggiano, freshly grated)
- 2 Basil stalks
How to prepare chicken casserole
Peel the potatoes and cut in half lengthways and crossways. Cook in boiling salted water for 15–20 minutes.
Clean and quarter the peppers. Halve quarter lengthways and cut into 3 cm pieces. Dice the chicken 4 cm in size, season with salt and pepper.
Heat the oil in a large non-stick pan, fry the meat in it for 5 minutes until golden brown. Add paprika and fry for 2–3 minutes. Season with paprika powder, oregano, and a little salt.
Drain and drain potatoes and mix with meat and paprika. Put everything in a greased baking dish (approx. 30 x 20 cm).
Whisk the cream, milk, and eggs together. Mix in the cheese, salt, and pepper. Pour over the chicken mixture. Bake in the hot oven at 200 degrees on the grid in the lower third of the oven for 30 minutes (convection not recommended).
Pluck the basil leaves and sprinkle over the casserole.
Practical tip: If you already make something with potatoes the day before, you can also cook the amount for the casserole and keep it. Then the casserole is even less work and is ready in no time.
Easy Chicken Casserole Recipes with Few Ingredients
Equipment
- Oven
Ingredients
- 400 g potatoes
- 400 g chicken breast fillets
- Salt pepper to taste
- 2 red peppers (400 g)
- 2 tbsp oil
- 1 teaspoon sweet paprika powder
- 1 teaspoon oregano (dried)
- 100 ml of whipped cream
- 100 ml of milk
- 2 Eggs
- 40 g Italian hard cheese (e.g. Parmigiano reggiano, freshlygrated)
- 2 Basil stalks
Instructions
- Peel the potatoes and cut in half lengthways and crossways. Cook in boiling salted water for 15–20 minutes.
- Clean and quarter thepeppers. Halve quarter lengthways and cut into 3 cm pieces. Dice the chicken 4cm in size, season with salt and pepper.
- Heat the oil in alarge non-stick pan, fry the meat in it for 5 minutes until golden brown. Addpaprika and fry for 2–3 minutes. Season with paprika powder, oregano and a little salt.
- Drain and drain potatoes and mix with meat and paprika. Put everything in a greased baking dish (approx.30 x 20 cm).
- Whisk the cream, milk and eggs together. Mix in the cheese, salt and pepper. Pour over the chicken mixture. Bake in the hot oven at 200 degrees on the grid in the lower third of the oven for 30 minutes (convection not recommended).
- Pluck the basil leaves and sprinkle over the casserole.
- Practical tip: If you already make something with potatoes the day before, you can also cook the amount for the casserole and keep it. Then the casserole is even less work and is ready in no time.
