Chicken and Potato Casserole Recipe
Category: One-Pot Meals
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 600g |
| Chicken (boneless, skinless) | 1kg |
| Water | 1L |
| Bay Leaves | 2 |
| Parmigiano Reggiano DOP | 50g |
| Eggs | 1 |
| Smoked Scamorza Cheese | 100g |
| Rosemary | To taste |
| Lemon Zest | 1 |
| Extra Virgin Olive Oil | To taste |
| Black Pepper | To taste |
| Fine Salt | To taste |
Instructions
To make this delicious Chicken and Potato Casserole, follow these easy steps for a hearty and satisfying meal.
-
Boil the Potatoes:
Start by washing and peeling the potatoes. In a large pot, add the potatoes along with a pinch of salt and 1 liter of water. Bring it to a boil and cook for about 30 minutes or until the potatoes are tender and easily pierced with a fork. Once done, drain and set the potatoes aside. -
Prepare the Chicken:
While the potatoes are boiling, place the chicken (either boneless breasts or thighs) into a mixing bowl. Season the chicken with finely chopped rosemary, salt, and freshly ground black pepper. Add the zest of one lemon for a refreshing citrus note that will complement the flavors of the dish. Mix well, ensuring the chicken is fully coated with the seasonings. Set the seasoned chicken aside for later use. -
Mash the Potatoes:
Once the potatoes have cooled slightly, transfer them to a potato masher. Mash the potatoes until smooth, collecting the pureed potatoes in a large bowl. Add grated Parmigiano Reggiano DOP, a pinch of salt, black pepper to taste, and one beaten egg. Mix thoroughly to combine the ingredients, ensuring a smooth and creamy mashed potato mixture. -
Assemble the Casserole:
Preheat your oven to 200°C (392°F) in static mode. Lightly grease the bottom of a baking dish (approximately 30×21 cm) with olive oil. Spread about four generous tablespoons of the mashed potato mixture on the bottom of the baking dish, pressing it down firmly to create an even layer. This will form the base of your casserole. -
Layer the Chicken and Cheese:
Next, place the seasoned chicken on top of the mashed potatoes. Then, slice the smoked scamorza cheese into thin rounds and layer it evenly over the chicken. The cheese will melt beautifully during baking, adding a creamy texture and smoky flavor to the casserole. -
Finish with the Remaining Mashed Potatoes:
Fill a piping bag (or a makeshift bag with the corner cut off) with the remaining mashed potatoes. Carefully pipe the mashed potatoes over the chicken and cheese, spreading it out evenly to cover the entire casserole. This will create a lovely topping once baked. -
Bake and Grill:
Drizzle a bit of extra virgin olive oil over the top of the casserole for extra flavor and moisture. Sprinkle a little black pepper over the mashed potato topping for seasoning. Place the casserole in the preheated oven and bake for 25 minutes. After the initial baking, switch your oven to grill mode and bake for an additional 8 minutes to give the top a golden, crispy finish. -
Serve:
Once your casserole is done, remove it from the oven and let it cool slightly before serving. The potatoes will have formed a crisp, golden crust on top, and the chicken underneath will be juicy and flavorful, all perfectly complemented by the melted cheese. Slice it up and serve warm.
This Chicken and Potato Casserole is a perfect comfort food for any occasion, bringing together tender chicken, creamy mashed potatoes, and the smokiness of scamorza cheese. It’s a delightful one-pot meal that will impress your family and friends at the dinner table. Enjoy the rich flavors and comforting texture of this savory dish!
