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Chicken And Potato Casserole

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Ingredients

Adjust Servings:
1 kg potato
300 g boneless chicken meat
150 g feta cheese
2 mushroom stock cubes
salt
ground black pepper
ground cumin
1 tablespoon vegetable oil
water

Nutritional information

547.9
Calories
167 g
Calories From Fat
18.6 g
Total Fat
8.9 g
Saturated Fat
114.6 mg
Cholesterol
655.1 mg
Sodium
60.3 g
Carbs
7.3 g
Dietary Fiber
4.7 g
Sugars
35.2 g
Protein
488g
Serving Size

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Chicken And Potato Casserole

Features:
    Cuisine:

    This is one of my moms dishes that I have always just loved. She used to do it in an old cast iron pot, which it seems added an authentic air, if not flavor, to the meal. You may also substitute the chicken for pork and the feta for any other cheese that you fancy but preferably with a strong flavor or aroma.

    • 150 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Chicken and Potato Casserole, This is one of my moms dishes that I have always just loved She used to do it in an old cast iron pot, which it seems added an authentic air, if not flavor, to the meal You may also substitute the chicken for pork and the feta for any other cheese that you fancy but preferably with a strong flavor or aroma , This is one of my moms dishes that I have always just loved She used to do it in an old cast iron pot, which it seems added an authentic air, if not flavor, to the meal You may also substitute the chicken for pork and the feta for any other cheese that you fancy but preferably with a strong flavor or aroma


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    Steps

    1
    Done

    Cut the Chicken Into Small Peaces.

    2
    Done

    Sprinkle With a Little Bit of Salt (don't Get Carried Away - You'll Add More Salt to the Whole Pot Later), Black Pepper and Cumin to Taste and Leave to Sit While You Prepare the Potatoes.

    3
    Done

    Peel the Potatoes and Cut Them Into Medium or Small Chunks.

    4
    Done

    Put the Vegetable Oil in a Glass Casserole or Even Better in a Thick-Walled Cast-Iron Pot (both With a Lid) and Add the Chicken and Potatoes.

    5
    Done

    Crush the Feta and the Stock Cubes in the Pot and Mix All the Ingredients Well;.

    6
    Done

    Before Mixing You May Add Some More Black Pepper If You Wish but No Salt; You'll Find That the Cheese and the Stock Cubes Are Salty Enough and Salt Will Only Be Needed If You Are Substituting the Stock.

    7
    Done

    Add Enough Water to Cover the Potatoes Almost but not Entirely; Take Care That There Is No Cheese Over the Water, Because It Will Burn.

    8
    Done

    Put the Pot in a Cold Oven and Heat to 150c (300f) For 10 Min; Nb Glass Will Crack in a Preheated Oven.

    9
    Done

    Then Turn the Oven Up to 250c (480f) and Leave For 1 H 10 Min or Until the Water Evaporates in Half.

    10
    Done

    Take the Pot Out of the Oven and Leave to Cool a Bit; Don't Serve Immediately Because the Dish Will Be Incredibly Hot; You May Also Leave It in the Oven For Some Time After It Has Been Turned Off.

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    Ella Taylor

    Dessert diva specializing in elegant and delightful sweet treats.

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