Creamy Chicken and Mushroom Potato Pancake Bake

This Creamy Chicken and Mushroom Potato Pancake Bake is a hearty, delicious dish that beautifully blends crispy potato pancakes, juicy chicken fillet, earthy mushrooms, vibrant spinach, and creamy cheese sauce into an unforgettable dinner. Richly seasoned with garlic and paprika, this casserole-style meal delivers delightful textures and robust flavors. Perfect for family dinners, special occasions, or a comforting weeknight meal, it’s guaranteed to win the hearts and taste buds of everyone at your table.

Preparation, Cook, and Total Time

• Preparation Time: 25 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour 10 minutes

Yield: 4 servings
Cuisine: International

Ingredients (in Cups and Grams)

For Potato Pancakes:

• Potatoes – 700 g (1.54 lbs, about 4 large), peeled and grated

• Carrot – 1 medium (about 100 g), grated

• Egg – 1 large

• Salt – 1 teaspoon

• Ground black pepper – ½ teaspoon

• Dried garlic powder – ½ teaspoon

• All-purpose flour – 2 tablespoons (16 g)

• Sunflower oil – 3 tablespoons (45 ml), for frying

For Chicken Filling:

• Chicken fillet – 200 g (about ½ lb), diced

• Salt – 1 teaspoon, or to taste

• Ground paprika – ½ teaspoon

• Sunflower oil – 1 tablespoon (15 ml), for cooking

For Mushroom and Cream Sauce:

• Onion – 1 medium (about 100 g), chopped

• Mushrooms – 200 g (about 2 cups), sliced

• Sunflower oil – 1 tablespoon (15 ml)

• Butter – 1 tablespoon (15 g)

• Salt – to taste

• Fresh spinach – 1 handful (about 50 g)

• Heavy cream (20% fat) – 150 ml (about ⅔ cup)

• Garlic – 2 cloves, chopped

Topping:

• Cheese (mozzarella, cheddar, or gouda) – 200 g (about 2 cups), grated

• Fresh parsley or cilantro – ¼ cup, chopped, for garnish

Directions

Step 1: Prepare Potato Pancakes

• In a bowl, combine grated potatoes, carrot, egg, salt, black pepper, dried garlic, and flour. Mix thoroughly.

• Heat sunflower oil over medium heat in a pan. Spoon potato mixture into the pan, forming four even pancakes.

• Cook each side for about 4–5 minutes until golden and crispy. Remove and drain on paper towels.

Step 2: Cook Chicken

• Season diced chicken fillet with salt and paprika.

• In a skillet, heat sunflower oil and sauté chicken pieces over medium heat for about 5–7 minutes until fully cooked. Set aside.

Step 3: Prepare Mushroom Cream Sauce

• In the same skillet, heat sunflower oil and butter.

• Sauté chopped onions until translucent, about 3–4 minutes.

• Add sliced mushrooms, season with salt, and cook until mushrooms are tender and browned.

• Stir in chopped garlic and fresh spinach, cook until spinach wilts slightly.

• Pour in heavy cream, simmer gently for 2–3 minutes to thicken slightly. Remove from heat.

Step 4: Assemble the Bake

• Preheat oven to 190°C (374°F).

• Line a baking dish with parchment paper.

• Arrange potato pancakes in the baking dish.

• Layer evenly with cooked chicken, followed by mushroom and spinach cream sauce.

• Sprinkle grated cheese generously over the top.

Step 5: Bake the Dish

• Bake in the preheated oven for 15 minutes, until cheese melts and turns golden-brown.

• Garnish with freshly chopped parsley or cilantro.

Serving Suggestions

• Serve warm alongside a fresh salad or steamed vegetables.

• Pair with crusty bread for dipping into the creamy sauce.

• Serve with a dollop of sour cream or Greek yogurt for added creaminess.

Cooking Tips

• Ensure potatoes are thoroughly squeezed to remove excess moisture, resulting in crispier pancakes.

• Cook potato pancakes until golden brown to ensure they hold their shape in the bake.

• Adjust cream sauce seasoning according to personal taste preferences.

• Allow the bake to cool slightly before serving to enhance flavors and ease slicing.

Nutritional Benefits

• Potatoes: Excellent source of energy-rich carbohydrates, vitamin C, and dietary fiber.

• Chicken: High in lean protein essential for muscle growth and repair.

• Mushrooms: Rich in antioxidants, vitamin D, and B-vitamins, supporting immune health.

• Spinach: Packed with iron, vitamins A, C, and K, supporting bone and immune health.

Dietary Information

• Contains gluten (from flour), dairy, and eggs.

• Can be adapted to gluten-free by using gluten-free flour.

• High in protein, suitable for balanced diets.

Nutritional Facts (per serving)

• Calories: approximately 420 kcal

• Protein: 25 g

• Carbohydrates: 35 g

• Dietary Fiber: 4 g

• Fat: 22 g

• Saturated Fat: 10 g

• Cholesterol: 130 mg

• Sodium: 700 mg

Storage

• Refrigerate leftovers in airtight containers for up to 3 days.

• Reheat thoroughly in oven at 180°C (350°F) or microwave until hot.

• Freezing is not recommended, as texture may change upon thawing.

Why You’ll Love This Recipe

• Hearty and Comforting: Combines all your favorite comfort-food ingredients into one satisfying dish.

• Family-Friendly: Mild flavors that both adults and children will enjoy.

• Nutritious: Offers balanced nutrition from vegetables, protein, and dairy.

• Perfect for Any Occasion: Suitable for casual dinners, meal prep, or special gatherings.

• Easy and Versatile: Adaptable to personal tastes and preferences with various ingredient substitutions.

Recipe Conclusion
This Creamy Chicken and Mushroom Potato Pancake Bake delivers an amazing blend of textures, flavors, and nutrients in every bite. Easy enough for weekday meals yet impressive enough for weekend dinners, this hearty dish will soon become a beloved staple in your home. Enjoy the warmth, deliciousness, and wholesome goodness of this casserole-style bake.

Frequently Asked Questions (FAQs)

• Can I prepare this dish ahead of time?
  Yes, assemble the dish in advance, refrigerate, and bake fresh when ready.

• Can I use other meats instead of chicken?
  Yes, minced turkey, beef, or pork are delicious alternatives.

• Can I make this vegetarian?
  Absolutely! Replace chicken with tofu, beans, or extra vegetables.

• How can I ensure crispy potato pancakes?
  Drain and squeeze moisture from grated potatoes thoroughly before cooking.

• What cheese varieties work best?
  Mozzarella, cheddar, gouda, provolone, or Swiss cheese all make great choices.

• Can I substitute spinach with other greens?
  Yes, kale, chard, or arugula are excellent alternatives.

• Is this recipe gluten-free?
  As written, no. Substitute gluten-free flour to make it gluten-free.

• How do I store leftovers?
  Keep refrigerated in airtight containers for up to 3 days.

• Can I add other vegetables?
  Yes, bell peppers, tomatoes, zucchini, or broccoli work wonderfully.

• How do I reheat leftovers?
  Reheat gently in an oven or microwave until heated through.

Bonus Variation: Creamy Salmon Potato Pancake Bake

• Substitute chicken with cooked salmon for a delicious seafood version.

Bonus Variation: Spicy Mexican-style Bake

• Add chili flakes, cumin, and corn to the filling for a spicy twist.