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Preheat your oven to 375°F (190°C).
Slice the chicken breast into bite-sized pieces and season with salt, pepper, and a little dill.
In a large pan, heat some oil and sauté the chicken pieces until cooked through. Remove from the pan and set aside.
Prepare the Potatoes and Vegetables:
In the same pan, sauté the onion and garlic until softened.
Add the sliced mushrooms and cook until tender, about 5 minutes.
Boil the potatoes in salted water for 5-7 minutes until slightly tender but still firm. Drain and set aside.
Make the Creamy Sauce:
In a bowl, whisk together eggs, sour cream, mayonnaise, and flour. Add the cream and a pinch of salt and pepper to taste.
Stir in the hard cheese, and adjust seasoning with more dill or parsley if desired.
Assemble the Casserole:
In a greased baking dish, layer the cooked potatoes at the bottom.
Add the sautéed chicken, mushrooms, and onion mixture on top of the potatoes.
Pour the creamy sauce over the layered ingredients, ensuring everything is well covered.
Arrange tomato slices on top of the casserole.
Bake the Casserole:
Sprinkle the Cheddar cheese over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is bubbling.
Serve and Enjoy:
Garnish with fresh parsley and dill.
Serve hot, and enjoy this comforting and cheesy casserole with a side of fresh salad or steamed veggies.
Serving Suggestions:
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