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Layered Chicken and Potato Bake

A great dish for family dinner — main course and side in one! This potato-and-chicken casserole baked in the oven turns out juicy and tender. Baking cuts down your time in the kitchen and keeps the dish fairly light. You can vary the flavor with spices or by adding vegetables.

olya1989Author avatar
Recipe author
Potatoes with chicken in layers in the oven
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 46 % 11 g
Fats 21 % 5 g
Carbohydrates 33 % 8 g
130 kcal
GI: 100 / 0 / 0
  • Trim the membranes and skin from the chicken fillet, rinse it under running water, and pat it dry with paper towels. (By the way, you can make this exact dish with turkey fillet.) Cut the meat into small cubes and put it in a deep bowl. Add the chicken seasoning and oregano and mix — ideally with your hands, to coat every piece with the spices. Let the meat marinate for 15 minutes. While the chicken soaks up the spices, peel and wash the potatoes and slice them about 3 mm thick. Peel the leek and carrots, rinse them under running water, and pat dry. Grate the carrots on the coarse side of a grater and cut the leek into small pieces. Pour vegetable oil into a heavy-bottomed skillet and heat it over high heat. Add the leek and sauté until translucent, then add the spiced chicken. Fry the chicken until white, stirring constantly so it doesn't burn. Once the meat is cooked, add the grated carrot, stir, and pour in the wine. Bring to a boil, lower the heat to the minimum, and cook down until reduced. Season with salt and ground pepper to taste. Grease your baking dish with a little vegetable oil. Cut the bacon into thin strips. Lay the bacon strips over the bottom of the dish and spread the potatoes on top in an even layer. Distribute the chicken-and-vegetable mixture over the potatoes. Cover the filling with the remaining potatoes. Cut the mozzarella into small pieces and scatter them over the top layer of potatoes. Sprinkle with a little pepper, salt, and oregano. Bake the casserole for one hour. The chicken was already cooked during the frying, so go by the potatoes to judge doneness.
  • If you like, garnish the finished dish with herbs and spices — a little freshly ground black pepper, for example. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Mature potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Dried oregano - 306  kcal/100g
  • Oregano - 306  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • White wine - 78  kcal/100g
  • Leek - 33  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Cooked bacon - 447  kcal/100g
  • Salt - 0  kcal/100g
  • Dry spices - 240  kcal/100g
  • Mozzarella - 280  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g

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