Potato Chicken and Mushroom Casserole

This Potato Chicken and Mushroom Casserole is loaded with potatoes, grilled chicken, sauteed mushrooms and melted cheese. Delicious!

potato chicken mushroom casserole

This dish is a family favorite. We have this dish very often. Especially when the busy life fills the day and you realize there’s no dinner made. This dish is the perfect dish to prepare when you have little time to make dinner. I prepare this meal and then I have time to recover from the busyness of the day! There are other times when I wake up and prepare this meal ahead of time and have the rest of the day to spend with the kids!

If you enjoy making casseroles try the Creamy Chicken Casserole or the Easy Potato and Meat Casserole.

If some of your family members don’t like mushrooms just add them to half of the casserole..)

Ingredients:

6-8 large potatoes, sliced

2 Tbsp cilantro, chopped

2 Tbsp dill, chopped

3 chicken breasts

1/4 cup olive oil

Salt

Pepper

Italian seasoning

12 oz mushrooms, sliced

1 medium onion, chopped

Sauce-

4 Tbsp sour cream

1 egg

1/2 cup half and half

1 1/4 cups milk

1/2 salt

1/4 pepper

4 Tbsp butter

Olive oil for frying potatoes

2 cups shredded mozzarella cheese

Serves: 6-8

Directions:

Cut each chicken breast into three. (If chicken is smaller then cut into two). Cover with plastic wrap and with a smooth meat mallet, pound each piece of chicken until about 1/2″ in thickness.

Pour olive oil into a dish.  Dip a pastry brush into the oil and brush the chicken breast on both sides. Season with salt, pepper and Italian seasoning on both sides of chicken. Set aside.

potato chicken mushroom casserole

Peel the potatoes and wash them.  On one of the longer sides slice about ¼ inch off so there is a flat surface on the potato. Flip the potato on its flat side, now there’s more stability and it’s not as slippery. Start from one end of the potato, slice potatoes into thin disks all the way to the other end.

Pour enough olive oil to cover the bottom of a large frying pan (or skillet). Once the oil is hot, add the potatoes. Cook over medium-high heat for approximately 12-15 minutes, mixing frequently. (Cook until all the potatoes are no longer hard.) Salt and pepper potatoes to taste. Transfer to a 9×13 thick casserole dish; leave the olive oil in the pan.

potato chicken mushroom casserole

Chop your cilantro and dill. Sprinkle the herbs on top of the potatoes. (Fresh or frozen.)

Grill the chicken. About 3-4 minutes on each side on medium heat. Slice the chicken, your preference on how large or small.

potato chicken mushroom casserole

Place atop the potatoes. Slice the butter and put on top of the chicken. Set aside.

Slice the mushrooms. Chop the onion. Add the leftover olive oil from the potatoes and cook for 5-7 minutes or until onions are tender and mushrooms golden in color.

potato chicken mushroom casserole

Spread evenly over the chicken/potatoes.

Combine the sour cream, milk, half and half, egg salt and pepper for the sauce.

Pour over the rest of the ingredients.

potato chicken mushroom casserole

Cover with cheese.

potato chicken mushroom casserole

Bake uncovered for 40-45 min in a 375˚F oven. (If the cheese starts to turn a golden color too early just cover with foil to finish cooking.)

Enjoy!!!

Potato Chicken and Mushroom Casserole

Casserole filled with potatoes, chicken, mushroom and cheese. 
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Course: Dinner
Cuisine: American
Keyword: casserole, chicken casserole
Servings: 6 servings
Calories: 614kcal
Author: Valentina's Corner

Ingredients

  • 6-8 large potatoes, sliced
  • 2 Tbsp cilantro
  • 2 Tbsp dill
  • 3 chicken breasts
  • 1/4 cup olive oil
  • Salt
  • Pepper
  • Italian seasoning
  • 12 oz mushrooms, sliced
  • 1 medium onion, choppede

Sauce-

  • 4 Tbsp sour cream
  • 1 egg
  • 1/2 cup half and half
  • 1 1/4 cups milk
  • 1/2 salt
  • 1/4 pepper
  • 4 Tbsp butter
  • Olive oil for frying
  • 2 cups shredded mozzarella cheese

Instructions

  • Cut each chicken breast into three. (2 if chicken is smaller.)
  • Cover with plastic wrap and with a smooth meat mallet, pound each piece of chicken until about 1/2" in thickness.
  • Pour olive oil into a dish. Dip a pastry brush into the oil and brush the chicken breast on both sides.
  • Season with salt, pepper and Italian seasoning on both sides of chicken. Set aside.
  • Peel the potatoes and wash them. On one of the longer sides slice about ¼ inch off so there is a flat surface on the potato. Flip the potato on its flat side, now there’s more stability and it’s not as slippery. Then, start from one end of the potato, slice potatoes into thin disks all the way to the other end.
  • Pour enough olive oil to cover the bottom of a large frying pan (or skillet). Once the oil is hot, add the potatoes.
  • Cook over medium-high heat for approximately 12-15 minutes, mixing frequently. (Cook until all the potatoes are no longer hard.) Salt and pepper potatoes to taste.
  • Transfer to a 9x13 glass dish; leave the olive oil in pan.
  • Chop your cilantro and dill. Sprinkle the herbs on top of the potatoes. (Fresh or frozen.)
  • Grill the chicken. About 3-4 minutes on each side on medium-high heat.
  • Slice the chicken, your preference on how large or small.
  • Place atop the potatoes. Slice the butter and put on top of the chicken. Set aside.
  • Slice the mushrooms. Chop the onion. Add to the leftover olive oil from the potatoes and cook for 5-7 minutes or until onions are tender and mushrooms golden in color.
  • Spread evenly over the chicken/potatoes.
  • Combine all the ingredients for the sauce. Mix well.
  • Pour over the rest of the ingredients.
  • Cover with cheese.
  • Bake uncovered for 40-45 min in a 375˚ oven. (If the cheese starts to turn a golden color too early just cover with foil to finish cooking.)
Nutrition Facts
Potato Chicken and Mushroom Casserole
Amount Per Serving
Calories 614 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 15g 75%
Cholesterol 166mg 55%
Sodium 504mg 21%
Potassium 1647mg 47%
Total Carbohydrates 34g 11%
Dietary Fiber 6g 24%
Sugars 5g
Protein 43g 86%
Vitamin A 15.7%
Vitamin C 34.4%
Calcium 35.8%
Iron 44.4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Potato Chicken and Mushroom Casserole
Amount Per Serving
Calories 614 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 15g 75%
Cholesterol 166mg 55%
Sodium 504mg 21%
Potassium 1647mg 47%
Total Carbohydrates 34g 11%
Dietary Fiber 6g 24%
Sugars 5g
Protein 43g 86%
Vitamin A 15.7%
Vitamin C 34.4%
Calcium 35.8%
Iron 44.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

Potato Chicken and Mushroom Casserole. ValentinasCorner.com

Valentina's Corner

Show 4 Comments
  • Alla legky 08/21/2014, 1:40 pm Link Reply

    Hey sis! just wanted to say loved this dish!!! making it again for sure!! keep up great work..love ya!

    • admin 08/22/2014, 12:03 am Link Reply

      Thanks sis. That means a lot to me!:)

  • Tanya Johnson 05/22/2013, 5:47 pm Link Reply

    I tried this dish at your house, and it was sooo good! When i was pregnant with Jonathan I craved this dish all the time! I tried to make it once, but it didn’t turn out like yours :-(.

    • admin 05/23/2013, 11:21 pm Link Reply

      Greetings Tanechka!!
      A prego lady craving a dish, that could be dangerous.. Wink wink.. Maybe it was just b/c you were prego and the taste buds weren’t the same!!.. Try it again, let’s see how it turns out this time:). Let me know..

Leave a Reply

Your email address will not be published. Required fields are marked *

Array

This site uses Akismet to reduce spam. Learn how your comment data is processed.