potato chicken mushroom casserole

Potato Chicken and Mushroom Casserole

Casserole filled with potatoes, chicken, mushroom and cheese. 
Course Dinner
Cuisine American
Keyword casserole, chicken casserole
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 614kcal
Author Valentina's Corner


  • 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


  • 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


  • 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.)