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Potato casserole with chicken breast and cheese

Author
Cookinero 5 May 2025
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Potato casserole with chicken breast and cheese

There are many recipes for potato casseroles. The filling for this dish can be anything: meat, mushroom or vegetable. One of the popular ones is chicken. Poultry meat can be added to the casserole in any form: pieces, minced meat or even whole legs. In any case, the dish will be delicious. Potato casserole with pieces of chicken breast and cheese is a quick recipe for a hearty dinner.

How to cook Potato casserole with chicken breast and cheese

Step 1

Potato casserole with chicken breast and cheese

Peel the potatoes and grate them on a coarse grater.

Step 2

Potato casserole with chicken breast and cheese

Grate the cheese on a coarse grater.

Step 3

Potato casserole with chicken breast and cheese

Cut the chicken breast into small pieces.

Step 4

Potato casserole with chicken breast and cheese

Mix grated potatoes, cheese and egg in a separate container.

Step 5

Potato casserole with chicken breast and cheese

Grease a baking dish with vegetable oil. Put half of the potato, cheese and egg mixture into it.

Step 6

Potato casserole with chicken breast and cheese

Place the chicken pieces as the next layer.

Step 7

Potato casserole with chicken breast and cheese

Then lay out a layer of the remaining potatoes with cheese and egg.

Step 8

Potato casserole with chicken breast and cheese

Place the casserole in an oven preheated to 180°C and bake for 50 minutes until golden brown.

Potato casserole with chicken breast and cheese - FAQ About Ingredients, Baking Time and Storage

Yes, sweet potatoes can be a tasty alternative, though they may add a slightly sweeter flavor and require similar cooking time. Ensure they are grated uniformly for even baking.
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Absolutely! Omit the chicken and add layers of sautéed mushrooms, spinach, or bell peppers for a hearty vegetarian version. Adjust seasoning to taste.
Cover with foil for the first 30 minutes of baking, then uncover to let the top brown. For extra moisture, add a splash of milk or cream to the potato mixture.
Yes! Assemble (unbaked), wrap tightly in foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed. Pre-baked leftovers can also be frozen.
Cheddar, mozzarella, or Gouda are great meltable substitutes. Avoid very soft cheeses (e.g., brie) as they may make the casserole too watery.
Replace potatoes with grated cauliflower (squeezed dry) and use a full-fat cheese. Increase chicken quantity for added protein.
Serve with a crisp green salad, roasted veggies, or garlic bread. A dollop of sour cream or salsa adds a nice contrast.

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