Chicken and Potato Casserole with Feta and Mozzarella

This Chicken and Potato Casserole combines tender chicken, buttery potatoes, tangy feta, and a golden mozzarella crust into one hearty, crowd-pleasing dish. It’s an ideal comfort food for family dinners, potlucks, or anytime you crave a satisfying baked meal. With simple pantry staples and straightforward steps, you’ll create an impressive main course that fills your kitchen with irresistible aromas.

Cooking Time

Active Prep: 30 minutes
Pre-cooking (potatoes & chicken): 30 minutes
Baking (first round): 35 minutes
Broiling (cheese melt): 10–15 minutes
Resting: 5 minutes
Total Elapsed Time: approx. 1 hr 55 min (mostly hands-off)

Ingredients

Base & Batter
500 g (1 lb) potatoes, peeled and diced
2 onions, finely chopped
4 chicken legs (or other bone-in pieces), about 800 g
4 eggs
150 ml milk
2 TBSP neutral oil, plus extra for greasing and searing
250 g (2 cups) all-purpose flour
1 TBSP baking powder
Salt and freshly ground black pepper

Vegetable & Cheese Layer
100 g feta, cut into small cubes
1 red bell pepper, finely chopped
2 tomatoes, seeded and diced
1–1½ cups cooked chicken meat, finely shredded

Topping
150 g mozzarella, grated
Chopped fresh parsley, for garnish

Step-by-Step Cooking Directions

1. Prep Potatoes & Chicken
   • In a large pot of salted boiling water, cook diced potatoes 8–10 min until just tender. Drain and set aside.
   • In a second pot, simmer chicken legs in lightly salted water for 20–25 min until cooked through. Cool slightly, remove skin and bones, shred meat.

2. Sauté Onions
   • Heat 2 TBSP oil in a skillet over medium heat. Add chopped onions, sauté 5–7 min until translucent and lightly golden. Transfer to a bowl.

3. Whisk Batter
   • In a large mixing bowl, beat 4 eggs with 150 ml milk, salt, and pepper. Stir in 2 TBSP oil.
   • Sift in 250 g flour and 1 TBSP baking powder. Whisk until smooth, thick batter forms.

4. Combine Layers
   • In a large bowl, combine cooked potatoes, sautéed onions, chopped bell pepper, diced tomatoes, feta, shredded chicken, and the prepared batter. Stir gently until evenly mixed.

5. First Bake
   • Grease a 24 × 30 cm (9 × 12 in) baking dish. Spread casserole mixture evenly.
   • Bake in a preheated oven at 180 °C (350 °F) for 35 min, until set.

6. Add Mozzarella
   • Remove dish from oven, sprinkle grated mozzarella over the top. Return to oven and bake 10–15 min more, until cheese is melted and golden.

7. Rest & Garnish
   • Let casserole rest 5 min. Sprinkle with chopped parsley. Serve hot and enjoy!

Nutritional Information (per serving, yields 6 servings)

Calories: 430 kcal • Protein: 28 g • Carbs: 36 g • Fat: 19 g • Fiber: 4 g • Sodium: 550 mg

Origins and Popularity

Potato-based gratins and casseroles are staples across Europe—from French gratin dauphinois to Greek patates plaki. This recipe’s twist of adding shredded chicken and feta brings Mediterranean flair to a classic rustic dish. It has gained popularity for combining high-protein chicken with comfort potato layers and melty cheese, making it a hit in home kitchens worldwide.

Reasons Why You’ll Love the Recipe

• One-Dish Meal: Balanced protein, carbs, and veggies all in one.
• Flavor Depth: Slow-cooked chicken and tangy feta infuse every bite.
• Easy Prep: Mix most ingredients in one bowl, minimal cleanup.
• Customizable: Swap cheeses or add herbs to suit your taste.

Health Benefits

• High Protein: Chicken and eggs support muscle repair.
• Vitamin-Rich: Potatoes and peppers provide vitamins C and B6.
• Calcium Source: Feta and mozzarella boost bone health.
• Slow Carb: Potatoes offer sustained energy without refined grains.

Serving Suggestions

• Side Salad: Crisp mixed greens with lemon-olive oil vinaigrette.
• Bread: Warm crusty baguette or garlic toast.
• Sauce Dip: Tzatziki or a light yogurt-dill sauce.

Common Mistakes to Avoid

• Overboiling Potatoes: They’ll turn mushy—just par-cook until tender.
• Undercooking Chicken: Ensure chicken legs reach 75 °C internal temp.
• Dense Batter: Don’t over-mix batter—stir until just combined.
• Skipping Rest: Allow 5 min rest so casserole sets and slices cleanly.

Pairing Recommendations

• Wine: Crisp Sauvignon Blanc or light Pinot Noir.
• Beer: Pale ale or wheat beer balances richness.
• Non-alcoholic: Sparkling water with a twist of lemon.

Cooking Tips

• Advance Prep: Cook potatoes and chicken up to a day ahead—store separately in fridge.
• Flavor Boost: Marinate cooked chicken briefly in herbs or garlic oil.
• Cheese Varieties: Try Gruyère or cheddar instead of mozzarella for sharper bite.

Similar Recipes to Try

• Shepherd’s Pie: Swap chicken for lamb, top with mashed potatoes.
• Chicken Vegetable Pie: Use pastry crust instead of batter.
• Potato-Leek Gratin: No meat—flavorful leek & potato layers.

Variations to Try

• Spicy: Add chopped jalapeños or red pepper flakes.
• Herbaceous: Fold in fresh basil or thyme into batter.
• Vegetarian: Replace chicken with roasted mushrooms or chickpeas.

Ingredient Spotlight

Feta Cheese: Brings briny, tangy notes that cut through starchy potatoes and enrich tomato-pepper flavors. Its crumbly texture creates pockets of salty goodness throughout.

Conclusion

This Chicken and Potato Casserole with Feta and Mozzarella is proof that comfort food can be both effortless and gourmet. With minimal prep, you’ll delight taste buds with layers of tender chicken, fresh veggies, and creamy cheese. Whether it’s a busy weeknight or a relaxed weekend meal, this one-dish wonder will earn a permanent spot in your recipe rotation.

10 Comprehensive FAQs

1. Can I use chicken breast instead of legs?
   Yes—reduce cooking time to 15 min and adjust shredding method.

2. Is it freezer-friendly?
   Freeze baked (before mozzarella) for up to 2 months. Thaw overnight and broil cheese.

3. Can I make it gluten-free?
   Substitute flour with a gluten-free blend and ensure baking powder is GF.

4. How to add more veggies?
   Stir in 150 g chopped spinach or broccoli florets.

5. Why does my batter sink?
   Over-mixing deflates eggs—stir gently until combined.

6. Can I halve the recipe?
   Yes, use a smaller 20 × 20 cm baking dish and adjust bake time slightly.

7. What’s best for reheating?
   Oven at 180 °C for 10 min or microwave individual portions.

8. How to make it lighter?
   Use low-fat milk, reduce cheese, and add more vegetables.

9. Why pre-cook potatoes?
   Ensures even cooking in casserole without raw centers.

10. Can I prep ahead?
    Yes—you can assemble and refrigerate uncooked up to 24 hrs before baking