This Baked Chicken and Mozzarella Potato Casserole with Creamy Dill Yogurt Sauce is a heartwarming dish that brings together golden roasted potatoes, tender chicken fillets, flavorful tomato sauce, and gooey melted mozzarella. A hint of Provençal herbs, garlic, paprika, and rosemary infuse the layers with aromatic depth, while a cool and creamy Greek yogurt sauce with dill and mustard finishes it all off with a refreshing contrast.
This layered casserole is ideal for anyone who loves the balance of comfort food and sophisticated flavor. It’s rustic yet refined, making it perfect for both weeknight meals and festive occasions. The creamy egg and sour cream base binds the layers while giving a luscious texture. Topped with vibrant tomatoes and melted cheese, then served with a herbed yogurt sauce—it’s a complete dish that brings family and friends together at the table.
Preparation Time
40 minutes
Cook Time
50 minutes (two baking steps)
Total Time
1 hour 30 minutes
Yield
Serves 4–6
Cuisine
European-Inspired, Modern Comfort Food
Ingredients
Egg and Base Mixture:
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2 eggs
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Salt to taste
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100 g sour cream
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50 g mozzarella cheese (grated)
Vegetable and Potato Layer:
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1 onion (chopped)
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4–5 potatoes (peeled and sliced)
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Salt to taste
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Provençal herbs
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Rosemary
Tomato Sauce Layer:
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Tomato sauce (to spread over potatoes)
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Provençal herbs
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Paprika
Chicken Layer:
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2 chicken fillets (boneless, skinless)
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50 g butter
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Salt and paprika
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Garlic (minced)
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100 g mozzarella cheese
Final Garnish and Sauce:
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1 tomato (sliced)
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Salt
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Black peppercorns
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Fresh dill
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150 g Greek yogurt
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French mustard
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Extra cheese
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Fresh dill (to finish)
Directions
1. Prepare the Egg and Cream Base:
In a bowl, whisk together eggs, a pinch of salt, sour cream, and 50 g grated mozzarella. Set this creamy mixture aside.
2. Slice and Season the Potatoes:
Peel and thinly slice the potatoes. Toss with chopped onion, a drizzle of olive oil, Provençal herbs, salt, and a few rosemary leaves for an earthy flavor base.
3. Assemble the First Layer:
Grease a baking dish with vegetable oil and layer the seasoned potatoes and onions at the bottom. Spoon tomato sauce over the top. Sprinkle Provençal herbs and paprika evenly across the surface.
4. Bake Initial Layer:
Bake the layered potato base in a preheated oven at 180°C (360°F) for 30 minutes until the potatoes begin to soften and absorb the tomato sauce flavors.
5. Prepare the Chicken Fillets:
While the base is baking, season the chicken fillets with salt, paprika, and minced garlic. In a pan, melt butter and gently sear the chicken on both sides until lightly golden but not fully cooked.
6. Add Chicken and Cheese Layers:
After the base has baked, remove it from the oven. Place the partially cooked chicken fillets on top of the potato layer. Spoon some of the egg-sour cream mixture around the edges. Sprinkle 100 g of mozzarella cheese over the top.
7. Final Bake:
Return the dish to the oven and bake for another 20 minutes at 180°C (360°F), or until the chicken is fully cooked and the cheese is melted and bubbly.
8. Prepare the Yogurt Dill Sauce:
While the casserole finishes baking, slice fresh tomatoes and set aside. In a bowl, combine Greek yogurt with a pinch of salt, crushed black peppercorns, chopped fresh dill, and a teaspoon of French mustard. Mix until smooth.
9. Final Garnish:
Once the dish is done baking, top with tomato slices, a little extra cheese, and a handful of fresh chopped dill for color and freshness.
10. Serve:
Slice into generous portions and serve hot with a spoonful of the creamy dill yogurt sauce on the side or drizzled on top.
Nutritional Information (Approximate per Serving)
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Calories: 480
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Protein: 32g
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Carbohydrates: 30g
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Fat: 25g
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Fiber: 3g
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Calcium: 28% DV
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Vitamin A: 35% DV
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Vitamin C: 40% DV
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Iron: 20% DV
Origin and Popularity
This casserole draws inspiration from European home-cooked meals where dishes are built in layers and baked until golden. The use of potatoes, sour cream, cheese, and tomatoes is typical of Eastern and Central European kitchens, while the Provençal herbs and creamy mustard-dill sauce offer a French-inspired twist. It’s a dish that feels nostalgic yet fresh—a beloved format reinvented with thoughtful flavor combinations.
Reasons to Love This Recipe
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Hearty and comforting for cold evenings or weekend meals
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Perfectly balanced with protein, carbs, and fresh herbs
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Beautifully layered and baked until bubbly and golden
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Great for family dinners, gatherings, or meal prep
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Pairs well with salad, bread, or vegetable side dishes
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Uses simple ingredients but delivers complex flavor
Health Benefits
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Chicken fillets are lean and high in protein, supporting muscle health and satiety.
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Potatoes offer potassium, fiber, and complex carbs for energy.
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Mozzarella cheese provides calcium and essential fats.
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Tomatoes and tomato sauce are rich in lycopene, an antioxidant that supports heart health.
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Dill and mustard improve digestion and add micronutrients like manganese and selenium.
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Sour cream and yogurt contain probiotics and calcium to support gut and bone health.
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Olive oil and herbs add healthy fats and anti-inflammatory properties.
Serving Suggestions
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Serve with a cucumber and onion salad in vinaigrette or sour cream.
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Pair with a simple green salad with lemon vinaigrette to refresh the palate.
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Accompany with crusty bread or roasted vegetables for a full meal.
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Great with a side of steamed green beans or braised spinach.
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A glass of dry white wine or sparkling water with herbs enhances the dining experience.
Cooking Tips
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Slice potatoes thinly for quicker and even baking.
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Don’t overcook the chicken in the pan—it will finish in the oven.
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Use a blend of cheeses for added flavor depth (e.g., cheddar with mozzarella).
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Let the casserole rest for 5–10 minutes after baking to firm up the layers.
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Add the yogurt sauce just before serving to keep it cool and contrast the hot dish.
Variations
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Vegetarian: Omit the chicken and add mushrooms or spinach.
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Spicy: Add chili flakes to the chicken or tomato layer.
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Low-carb: Use zucchini slices instead of potatoes.
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Vegan: Use plant-based sour cream, cheese, and yogurt; replace eggs with chickpea flour slurry.
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Add grains: Mix cooked quinoa or bulgur into the base for added texture and fiber.
Conclusion
This Baked Chicken and Mozzarella Potato Casserole with Creamy Dill Yogurt Sauce is a cozy, delicious, and crowd-pleasing meal that brings together everything you love in a single dish. Creamy, cheesy, hearty, and herby—it’s the kind of recipe that never fails to impress. From the layered textures to the contrast of warm and cool, this casserole is packed with nourishment and flavor. It’s simple enough for everyday dinners yet impressive enough for guests.
Whether you’re looking to spice up your meal rotation or searching for the ultimate comfort bake, this recipe delivers every time.
Frequently Asked Questions
1. Can I use chicken thighs instead of fillets?
Yes, just trim the fat and adjust baking time slightly since thighs may take a bit longer.
2. What cheese works best besides mozzarella?
Try gouda, cheddar, or a cheese mix for a more complex flavor.
3. Can I make this in advance?
Yes! Assemble the dish up to 24 hours ahead and refrigerate before baking.
4. Is the yogurt sauce necessary?
It adds a cooling balance, but the casserole is still great without it.
5. How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven or microwave.
6. Can I freeze the dish?
Yes, freeze after baking. Let it cool completely, then wrap and store for up to 2 months.
7. Can I use dried dill instead of fresh?
Yes, but use less (about 1/3 the amount) as it’s more concentrated.
8. How do I know the chicken is fully cooked?
Use a meat thermometer—it should read 75°C (165°F) in the thickest part.
9. Can I replace sour cream with Greek yogurt in the base?
Yes, Greek yogurt works well in the egg mixture too.
10. What can I serve with this dish for variety?
Serve it with a bright salad, steamed greens, or a bowl of soup for a complete meal.