Potato and chicken casserole
Description
The dish is easy to prepare. The casserole turns out juicy, but if desired, it can be served with sour cream sauce and finely chopped herbs. It also pairs well with tomato sauce, ketchup, and tartar sauce. To reheat a cooled casserole, it's better to use a frying pan, adding a little water to the bottom beforehand. Reheating in a microwave or oven may make the casserole dry. The dish is ready to be served.
Instructions
- 1
Step 1
This recipe is quite simple. Even someone with little cooking experience can handle it. But I want to share how to make a potato-chicken casserole tender and juicy. First, prepare the ingredients. Rinse the chicken breast, remove the tendons, dry it, and cut into small cubes.
- 2
Step 2
We do the same with the potatoes. They need to be peeled, rinsed, and cut into small cubes. If you want to enhance the chicken flavor in the dish, you can crumble a chicken-flavored bouillon cube over the potatoes. In this case, I don't do that, so as not to overpower the delicate flavor of the Cheddar cheese.
- 3
Step 3
For the sauce, grate the Cheddar on a coarse grater and mix it with sour cream. Add salt and pepper to the mixture. If you've already added a bouillon cube to the potatoes, there's no need to salt the sauce. However, freshly ground black pepper should definitely be added for flavor.
- 4
Step 4
Preheat the oven to 180 degrees. Grease a baking dish with vegetable oil, then place the chicken in it, followed by the potatoes. Pour the sour cream and cheese sauce over the top and put the dish in the oven. Bake for about 40 minutes, or until the potatoes are tender. For a golden crust, increase the oven temperature to 220 degrees during the last 10 minutes of baking.
- 5
Step 5
This casserole should be served hot. You can bring it to the table directly in the baking dish or portion it out onto plates. In either case, top with chopped fresh herbs. Parsley or green onions go well with this dish.