Casserole with Potatoes and Chicken Fillet

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Casserole with Potatoes and Chicken Fillet - a delicious, hearty casserole made with tender chicken fillet, potatoes, and a creamy sauce. Easy to prepare and perfect for family dinners or guests!

3.9

(17)

Updated : 14 May, 2025

About 1 hour.

Ingredients

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3

Potato

250 grams

Chicken fillet

1

Onion

2 clove

Garlic

200 milliliters

Sour cream

5 grams

Vegetable oil

170 grams

Hard cheese

40 grams

Adjika

0.3 teaspoon

Dried rosemary

0.3 teaspoon

Thyme

0.5 teaspoon

Cilantro, coriander

0.3 teaspoon

Nutmeg

to taste

Salt

0.5 teaspoon

Ground black pepper

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Advices

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Advice 1

Keep in mind that ovens vary. The temperature and cooking time may differ from those specified in the recipe.

Advice 2

Important! The variety, size, and quality of potatoes directly affect both the cooking time and the taste and appearance of the dish. For baking or making mashed potatoes, you need potatoes with a high starch content. For frying, choose potatoes with a low starch content. If you use potatoes not suitable for baking, with low starch content, they may remain raw even after prolonged baking, while potatoes with high starch content will likely fall apart and become unappealing when fried.

Preparation

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Step 1

Prepare the ingredients. Choose a fast-cooking, starchy variety of potatoes. Use sour cream with at least 20% fat. Chicken fillet can be replaced with turkey fillet. Rinse the potatoes under running water and peel them. Using a special grater or a sharp knife, cut the vegetables into thin slices about 2 mm thick. Place the prepared slices in a bowl and rinse them in water to remove excess starch, then drain the water.

Step 2

Preheat the oven to 200°C. Grease a baking dish with vegetable oil. Layer some of the potato slices, overlapping them in a single layer. Salt and pepper to taste, and sprinkle with spices. You can use any spices you like. Slice the garlic into small pieces and press it through a garlic press. Mix the sour cream with the garlic.

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Step 3

Spread the sour cream sauce over the potato layer. Peel the onion and cut it into thin half-rings. You can optionally drizzle it with some vinegar. Clean the chicken fillet from fat and skin, rinse, and pat dry with a paper towel. Grate the cheese.

Step 4

Spread part of the prepared fillet on top of the potato layer. Smear with adjika and sprinkle with the prepared onion. Repeat the layers until all components are used up. I made three layers of potatoes. Cover the dish with foil.

Step 5

Place the dish in the preheated 200°C oven for about 1 hour. The exact time depends on your oven. Then, remove the dish, remove the foil, sprinkle the casserole with grated cheese, and return it to the oven for another 8-10 minutes until the cheese melts. I baked it under the grill.

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Step 6

You can check the casserole’s readiness with a fork — the potato slices should be soft and easily pierced. Remove the casserole from the oven, let it cool slightly, and serve. Enjoy your meal!