I made this chicken casserole the first time one night when I decided I wanted to cook dinner for my office buddies. Most of the flavors in this casserole are based on what I thought would work together quite well with a cream base. Back then I made this one without the layer of crispy potatoes on top nor the mozzarella. But I decided to up the ante a bit when I made it during the holidays.
This is first cooked on the stove-top followed by baking in the oven. I recommend using a 9×13 baking dish because of the volume, but you can always opt to reduce the size of the recipe, depending on the size of your dinner party.
- 750 grams of breast fillet, cut into strips
- 200 grams german franks, sliced into bite-sized pieces
- 1/4 cup of whole corn kernels
- 1/2 cup of diced carrots
- 1/2 cup cooked green peas
- 1-1/4 cup button mushrooms, sliced
- 1 large onion, chopped
- 6 cloves of garlic, chopped
- Salt and pepper
- 1/2 tsp dried thyme
- 1 tsp dried rosemary
- Extra virgin olive oil
- 1 cup heavy cream
- 1 cup milk
- 3 Tbsp grated parmesan
- 4 potatoes
- Parsley, chopped
In a medium saucepan, heat up around 2 tablespoons of extra virgin olive oil over medium heat. Sautee the chopped garlic and onions just until the onions become tender. Toss in the chicken and franks, along with the rosemary and thyme, cooking until the chicken strips are just beginning to get brown on the edges. Add the mushrooms, corn kernels, carrots and peas. Cook for a couple of minutes.
Add the cream and milk. Bring everything to a boil. Decrease the heat and continue simmering for 10 minutes. Stir occasionally to prevent burning. Blend in the grated parmesan. Add salt and pepper to adjust the taste. Transfer everything to a 9×13 baking casserole.
Peel the potatoes and slice into thin chips (disks, not fries). A mandolin will come in very handy. Line them up over the casserole, creating an even layer. Cover all the creamy chicken underneath. Then cover the potato layer with mozzarella cheese. You decide on the amount of cheese you want.
Bake the casserole in a 180°C (350°F) oven for 25-30 minutes, or until the cheese and potatoes are lightly browned. Remove from the oven and sprinkle some chopped parsley. Serve warm.
This casserole is really rich and creamy. And the crunchy potato and cheese gratin creates a really nice contrast. Sometimes I eat this in parts, eating the crunchy potatoes first before diving into the creamy chicken. And if you’ve got some nice bread to finish up the sauce with, yum!
Gosh, this post is late. This dish was part of my 2011 New Year’s Dinner recipes, which I started on Jan 13, but I’ve only gotten around to finishing it now. But hey, better late then never. 🙂