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Baked Chicken and Potato Casserole with Tomatoes and Cheese

A comforting casserole layered with seasoned chicken, tender potatoes, and melted cheese, perfect for family gatherings or a cozy weeknight dinner.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the casserole
  • 3 to 4 medium medium potatoes, peeled and sliced Ensure even slicing for consistent cooking.
  • 500 g chicken breast or thighs, cut into strips Skin-on chicken can enhance flavor.
  • 2 medium tomatoes, sliced Fresh tomatoes add juiciness.
  • 1 cup grated mozzarella cheese Can be replaced with any melty cheese.
  • 1 cup grated cheddar or any melty cheese Experiment with different cheeses for variety.
  • 1 onion, thinly sliced Adds sweetness to the dish.
  • 3 cloves garlic, minced Enhances flavor.
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano Consider using fresh herbs for added flavor.
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 3 tablespoons olive oil Used for greasing and drizzling.
  • 1/2 cup cream or milk (optional) For extra creaminess.
  • Fresh parsley for garnish Adds freshness to the presentation.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Grease a medium baking dish with a drizzle of olive oil.
  3. Slice the potatoes into thin, even rounds.
  4. Spread potato slices in the baking dish and season with olive oil, salt, pepper, and paprika.
  5. Layer the sliced onions over the potatoes, followed by the minced garlic.
  6. Place the chicken strips over the onion layer and season with paprika, oregano, garlic powder, salt, and pepper.
  7. Top with the sliced tomatoes.
  8. Sprinkle mozzarella and cheddar cheese over the casserole.
  9. Optionally pour cream or milk over the top.
Baking
  1. Cover the baking dish with foil and bake for 35 minutes.
  2. Remove the foil and bake for an additional 15 to 20 minutes, until the cheese is golden and bubbly.
  3. Check that the potatoes are tender and the chicken is fully cooked.
  4. Let the casserole rest for 5 to 10 minutes before serving.
Serving
  1. Garnish with fresh parsley and serve warm.

Notes

This dish can be stored in the refrigerator for up to three days. Consider adding seasonal vegetables for variety.