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Baked potato & creamy chicken casserole, Chicken casserole

Baked Potato & Creamy Chicken Casserole

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Air-fried seasonedpotatoes are combined with a creamy, spiced chicken mixture cooked with onions,peppers, and milk. The dish is topped with melted mozzarella and cheddarcheese, then baked until golden and bubbly.
Course Dinner, Lunch
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Author sumisculinarynotes

Ingredients

  • 500 g potatoes mix of sweet potatoes and potatoes
  • 2 tbsp olive oil
  • ½ tsp pepper powder
  • ¼ tsp oregano
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • Salt to taste

For the chicken

  • 500 g boneless chicken
  • 2 tbsp butter
  • 1 onion sliced
  • ½ bell pepper
  • ½ tsp Kashmiri chilli powder
  • ½ tsp pepper powder
  • ¼ tsp oregano
  • ½ tsp cumin powder
  • ½ tsp smoked paprika
  • 2-3 tbsp tomato paste or 1 tomato
  • ¼ cup fresh cream optional
  • 1 cup milk

Topping

  • 150 g Mix of mozzarella and cheddar cheese
  • ½ tsp chilli flakes
  • ⅛ tsp oregano
  • Coriander leaves for garnish

Instructions

Prepare and Cook the Potatoes

  • Wash and cut 500g of mixed potatoes (regular + sweet potatoes) into bite-sized cubes.
    500 g potatoes
  • In a bowl, combine the potatoes with olive oil, pepper powder, oregano, garlic powder, smoked paprika and salt to taste.
    2 tbsp olive oil, ½ tsp pepper powder, ¼ tsp oregano, 1 tsp garlic powder, ½ tsp smoked paprika, Salt to taste
  • Toss well until evenly coated.
  • Air fry at 200°C for 15–20 minutes, shaking halfway, until golden and tender. Set aside.
  • Note: The potatoes don’t have to be air fried—you can also bake them in the oven at 200°C until golden and tender, or pan-fry them in a little oil until crispy on the outside and cooked through.

Cook the Chicken

  • Cut 500g boneless chicken into small pieces.
    500 g boneless chicken
  • Heat the butter in a pan over medium heat.
    2 tbsp butter
  • Add sliced onion and sauté until soft and slightly golden.
    1 onion
  • Add the chicken and cook until it turns white.
  • Stir in the kashmiri chilli powder, pepper powder, oregano, cumin powder, smoked paprika and salt to taste.
    ½ tsp Kashmiri chilli powder, ½ tsp pepper powder, ¼ tsp oregano, ½ tsp cumin powder, ½ tsp smoked paprika
  • Mix well and cook until chicken is fully done.
  • Add tomato paste (or chopped tomato) and cook for 2–3 minutes.
    2-3 tbsp tomato paste or 1 tomato
  • Add bell pepper and cook for 2–3 minutes.
    ½ bell pepper
  • Pour in 1 cup milk and simmer for a few minutes.
    1 cup milk
  • Stir in fresh cream (if using) and cook until slightly thickened.
    ¼ cup fresh cream

Assemble

  • Preheat oven to 180°C.
  • In a baking dish, spread the air-fried potatoes evenly.
  • Pour the creamy chicken mixture over the potatoes and mix gently or layer on top.

Add Toppings

  • Sprinkle 150g mozzarella + cheddar cheese evenly over the top.
    150 g Mix of mozzarella and cheddar cheese
  • Sprinkle the chilli flakes and oregano on the top.
    ½ tsp chilli flakes, 1/8 tsp oregano

Bake

  • Bake in the preheated oven for 15–20 minutes, or until the cheese is melted, bubbly, and slightly golden.
  • Garnish with coriander leaves.
    Coriander leaves for garnish
  • Let it cool for a few minutes, then serve warm. Perfect as a hearty main dish!