This delicious Layered Baked Chicken and Potato Casserole brings together tender slices of fresh potatoes, juicy chicken breast, savory sautéed vegetables, and a rich creamy topping—all baked into a satisfying golden dish. Layer upon layer, this recipe offers a balanced blend of textures and flavors: crispy baked potatoes, moist chicken infused with herbs and paprika, buttery mushrooms, and a melted cheese topping that gives this casserole a luxurious finish. Completed with a crisp salad of lettuce, cucumber, tomato, and parsley, this meal is wholesome, nourishing, and impressive enough for family dinners or entertaining guests.
Preparation Time: 35 minutes
Cook Time: 50 minutes
Total Time: 1 hour 25 minutes
Yield: 6 servings
Cuisine: European / Comfort Food
Ingredients
For the Casserole:
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5–6 medium fresh potatoes, peeled and thinly sliced
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2 chicken breasts, sliced or cubed
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1 tablespoon olive oil (for chicken marinade)
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½ teaspoon salt
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¼ teaspoon sweet paprika
For the Vegetable Sauté:
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2 onions, finely chopped
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2 tablespoons olive oil
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½ teaspoon salt
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¼ teaspoon ground black pepper
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1 teaspoon Italian seasoning
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2 garlic cloves, minced
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150 g mushrooms, sliced
For the Creamy Topping:
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100 g (3.5 oz) cheese, grated (mozzarella, gouda, or cheddar)
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2 tomatoes, sliced
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1 egg
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⅓ cup (80 ml) mayonnaise
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1 tablespoon chopped fresh parsley
For the Side Salad:
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Fresh lettuce leaves
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1 tomato, diced
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½ cucumber, sliced
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1 tablespoon chopped fresh parsley
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½ teaspoon salt
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¼ teaspoon sweet paprika
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1 tablespoon olive oil
Step-by-Step Cooking Directions
Step 1: Prep the Chicken
Place the sliced or cubed chicken breast in a bowl. Drizzle with 1 tablespoon olive oil, and season with ½ teaspoon salt and ¼ teaspoon sweet paprika. Mix well and set aside to marinate while you prepare the vegetables.
Step 2: Prepare the Potatoes
Peel and thinly slice the potatoes using a knife or mandolin for even slices. Set aside in a bowl of water to prevent browning while prepping other components.
Step 3: Sauté the Onions and Mushrooms
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté for 3–4 minutes until soft and translucent. Add salt, pepper, and Italian seasoning. Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms release their juices and become golden. Remove from heat and set aside.
Step 4: Layer the Casserole
Preheat the oven to 180°C (360°F). Grease a large baking dish. Drain the sliced potatoes and pat them dry. Layer the bottom of the baking dish with half of the potatoes. Top with the marinated chicken breast slices. Spread the sautéed onion-mushroom mixture over the chicken. Layer the rest of the potatoes on top.
Step 5: First Bake
Cover the dish with foil and bake in the preheated oven for 35 minutes. The potatoes should be nearly tender, and the chicken mostly cooked through.
Step 6: Prepare the Creamy Topping
In a small bowl, beat one egg. Mix in the mayonnaise, chopped parsley, and grated cheese until smooth.
Step 7: Add Tomatoes and Topping
After the initial bake, remove the casserole from the oven and discard the foil. Place tomato slices on top of the potatoes. Pour the creamy cheese mixture over the tomatoes and spread evenly.
Step 8: Final Bake
Return the uncovered casserole to the oven and bake for another 15 minutes until the top is golden and bubbly. Let it rest for 10 minutes before serving.
Step 9: Make the Salad
While the casserole bakes, prepare a simple side salad. Toss chopped lettuce, diced tomato, cucumber slices, and parsley in a bowl. Season with salt, sweet paprika, and a drizzle of olive oil. Mix well and chill until serving.
Step 10: Serve and Enjoy
Cut the casserole into generous slices and serve hot with a portion of the refreshing side salad.
Nutritional Information (per serving)
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Calories: 420
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Protein: 29g
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Carbohydrates: 26g
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Fat: 23g
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Fiber: 3g
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Sugar: 4g
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Sodium: 580mg
The Origins and Popularity of the Recipe
Layered casseroles have long been a staple in European households, particularly in Eastern Europe and the Mediterranean where baking meats with vegetables is a popular tradition. This dish resembles elements of French gratins, Greek moussaka, and Slavic meat-potato bakes, making it a fusion recipe loved for its heartiness and versatility. The modern twist—adding creamy mayonnaise and egg topping with cheese—elevates it from rustic comfort food to something dinner-party worthy.
Reasons Why You’ll Love the Recipe
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It’s a complete meal with protein, vegetables, and carbs
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Rich, creamy, and flavorful layers in every bite
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Customizable with any vegetables or protein
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Impressive enough for guests but easy enough for weeknights
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Kid-friendly, cheesy, and comforting
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Leftovers taste even better the next day
Health Benefits
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Potatoes provide fiber, vitamin C, and potassium
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Chicken breast is a lean protein that supports muscle repair
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Mushrooms offer antioxidants and B vitamins
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Garlic and parsley support immune health
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Tomatoes are rich in lycopene and vitamin A
Serving Suggestions
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Serve with the crisp cucumber-tomato-lettuce salad for balance
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Add a dollop of sour cream or yogurt on the side
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Pair with crusty bread or garlic toast for a heartier meal
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Enjoy a glass of dry white wine or lemon water for a refreshing combo
Cooking Tips
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Use a mandolin to ensure evenly sliced potatoes for consistent cooking
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Grate your own cheese for better melt and flavor
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Let the casserole rest before slicing for cleaner servings
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Don’t skip seasoning each layer—it builds flavor depth
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Use parchment under the casserole if your dish tends to stick
Variations to Try
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Vegetarian version: Replace chicken with sautéed zucchini or eggplant
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Spicy twist: Add chili flakes or chopped jalapeño to the creamy topping
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Add grains: Include cooked quinoa or bulgur for extra texture
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Herb swap: Try thyme or rosemary instead of Italian seasoning
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Dairy-free: Use plant-based mayo and vegan cheese
Conclusion
This Layered Baked Chicken and Potato Casserole with Tomatoes, Mushrooms, and Creamy Herb Topping is everything a home-cooked meal should be—wholesome, satisfying, and filled with layers of flavor and nourishment. With its golden-baked crust, savory vegetables, and cheesy goodness, this dish promises comfort in every bite. It’s a no-fuss meal that feels indulgent yet balanced, making it perfect for busy weeknights or lazy Sundays when you want something that satisfies the soul.
10 Comprehensive FAQ Section
1. Can I make this casserole ahead of time?
Yes, you can assemble it fully and refrigerate it overnight. Bake just before serving.
2. Can I freeze this dish?
It’s best enjoyed fresh, but you can freeze portions and reheat them in the oven or microwave.
3. Can I use sweet potatoes instead of regular ones?
Absolutely. Sweet potatoes add a slightly sweeter flavor and are just as delicious.
4. What type of cheese works best?
Mozzarella melts beautifully, but gouda, cheddar, or Emmental are excellent choices too.
5. Can I substitute the mayonnaise?
Yes. You can use sour cream or plain Greek yogurt for a tangier flavor.
6. How do I keep the potatoes from getting soggy?
Be sure to pat them dry before layering and avoid overloading with too much liquid.
7. Is this recipe gluten-free?
Yes, all ingredients listed are naturally gluten-free. Always double-check labels.
8. Can I add more vegetables?
Yes. Zucchini, spinach, or bell peppers can be added to the mushroom-onion mix.
9. What can I serve with this besides salad?
Rice pilaf, steamed green beans, or garlic bread pair well with the casserole.
10. Can I make it spicy?
Yes! Add chili flakes or cayenne pepper to the creamy topping or marinade.