Cheesy Chicken and Vegetable Casserole with Fluffy Potato Dough

Cheesy Chicken and Vegetable Casserole with Fluffy Potato Dough

Ingredients

For the Filling:

• • 1 onion (finely chopped)
  • 3 tablespoons vegetable oil (20 ml)

• • 250 grams chicken breast (cubed)
  • 1 green pepper (sliced)
  • 1 red pepper (sliced)

• • 1 tomato (diced)
  • 1 teaspoon salt (6 grams)
  • 1/2 teaspoon black pepper

• 2 tablespoons ketchup
• 2 tablespoons mayonnaise

For the Dough:

• • 1 potato (boiled and mashed)

• • 1 glass of milk (100 ml)
  • 2 eggs
  • 4 tablespoons all-purpose flour (80 grams)

• 1 teaspoon salt (5 grams)
• 1 teaspoon baking powder (5 grams)

For Topping:

• • Fresh parsley (chopped for garnish)

• 300 grams cheddar cheese (grated)

Steps to Make Cheesy Chicken and Vegetable Casserole

1. 1. Prepare the Chicken and Vegetable Filling:
      • • In a large skillet, heat 3 tablespoons of vegetable oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until softened and translucent.
        • Add the cubed chicken breast to the skillet and cook for about 5-6 minutes, stirring occasionally, until the chicken is lightly browned and cooked through.

       

      • • Stir in the sliced green and red peppers and cook for another 3-4 minutes, until the peppers soften.
        • Add the diced tomato, salt, and black pepper. Cook for an additional 2 minutes to combine the flavors.
        • Stir in the ketchup and mayonnaise, mixing everything well. Once combined, remove the skillet from the heat and set aside.

       
   2. Prepare the Potato Dough:
      • • Boil the potato until it is soft and mash it until smooth. Allow the mashed potato to cool slightly.
        • In a large bowl, combine the mashed potato, milk, and eggs. Whisk until smooth and well-combined.

       

      • Gradually add the all-purpose flour, salt, and baking powder, stirring to incorporate the dry ingredients. The mixture should form a thick batter-like consistency.
   3. Assemble the Casserole:
      • • Preheat your oven to 180°C (350°F).

       

      • • Grease a medium-sized baking dish with a little oil or butter.
        • Spread the chicken and vegetable mixture evenly across the bottom of the baking dish.
        • Pour the potato dough mixture over the chicken and vegetables, spreading it evenly to cover the filling completely.

       
   4. Bake the Casserole:
      • • Place the casserole in the preheated oven, setting it to bake with only the bottom part of the oven open.
        • Bake for 20 minutes until the dough is set and slightly golden on the bottom.

       

      • After 20 minutes, open the top part of the oven and bake for another 15 minutes, or until the top is golden brown and the casserole is cooked through.
   5. Add the Cheese and Finish Baking:
      • • After the casserole has baked for a total of 35 minutes, remove it from the oven and sprinkle the grated cheddar cheese evenly over the top.

       

      • Return the casserole to the oven and bake for an additional 5-7 minutes, or until the cheese has melted and is bubbly and golden.
   6. Garnish and Serve:
      • • Once the cheese is fully melted and golden, remove the casserole from the oven.

       

      • Garnish with freshly chopped parsley for a burst of color and flavor.
      • Let the casserole cool for a few minutes before serving.

Nutrition Facts (Per Serving, Approximate)

• • Calories: 450 kcal
  • Carbohydrates: 35 g
  • Protein: 30 g

• • Fat: 22 g
  • Saturated Fat: 12 g
  • Fiber: 3 g

• Sodium: 800 mg
• Sugar: 5 g