This mashed potato chicken casserole is made with two layers of creamy puree and a layer of chicken cooked in a stew full of delicious flavors!
Gather the family around the table and make this delicious mashed potato chicken casserole! Flake the chicken and cook it in a delicious sauté of olive oil, onion, garlic, and grated carrot. In a baking dish, place a layer of chicken between two layers of creamy mashed potatoes and brush with lightly beaten egg yolk. Bake until golden brown!
It's a perfect recipe for any occasion, whether it's a simple weeknight dinner or a Sunday dinner with the whole family! If you have any leftovers, which I doubt, store in the refrigerator in an airtight container.
Here you'll find all the ingredients needed to make this recipe:
Chicken - Cooked chicken. Remove the skin and bones from the chicken and flake with a fork.
Small onion - To cook the chicken.
Chopped onion, olive oil, minced garlic and grated carrot - To sauté and flavor.
Nutmeg, pepper and salt - To season the chicken.
Egg yolk - To brush before baking.
For the mashed potatoes:
Russet potatoes - Russet potatoes are large with thick dark brown skins. Peeled potatoes cut into small pieces.
Butter or margarine to room temperature - Adds flavor and some creaminess to the mashed potatoes. We prefer margarine but you can use salted butter or unsalted butter.
Lemon juice - Adds a nice fresh aroma to the recipe.
Nutmeg, pepper and salt - To season. You can always add additional seasoning to change up the flavor.
Warm whole milk - Add richness and creaminess to the mashed potatoes.
Water - To cook the potatoes.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE MASHED POTATO CHICKEN CASSEROLE
Step 1: Place the chicken in a saucepan with water seasoned with salt and a small peeled onion. Boil over high heat. When starts boiling, reduce to medium-low heat and let cook for about 40 minutes.
Step 2: Place the chicken on a plate and let it cool. Remove the skin and bones from the chicken and flake with a fork.
Step 3: In a large saucepan, add the chopped onion, grated carrot, minced garlic and the olive oil. Stir and sauté over low heat until the onion start to turn golden brown, stirring occasionally.
Step 4: Add the flaked chicken and season with nutmeg and pepper.
Stir and cook on a low heat for 7 to 8 minutes, stirring occasionally. Turn off the heat.
Step 5:For the mashed potatoes: Peel, wash the potatoes and cut into pieces. Place potatoes in a large saucepan or large pot. Cover the potatoes with salted water (the water should cover all the potatoes).
Step 6: Bring to a boil over high heat. When starts boiling, reduce to medium low heat and cook just until the potatoes are fork tender, about 15 to 20 minutes.
Step 7: Turn off the heat and drain the potatoes cooking water. Mash the cooked potatoes with a potato masher.
Season with lemon juice, pepper, nutmeg, butter (or margarine) and milk. Place the pan back over medium-low heat and stir with a wooden spoon until potatoes are smooth and creamy.
Step 8: Preheat the oven to 180ºC (350ºF).
Step 9: In a baking pan, place a layer of puree, a layer of chicken and another layer of puree.
Brush with beaten egg yolk and bake for about 45 minutes or until golden brown.
1 tablespoon butter or margarine to room temperature
Juice of half lemon
1/2 teaspoon nutmeg
1/2 teaspoon pepper
350 ml (1 1/2 cups) warm whole milk
Salt (to taste)
Water (about 1.5 l (6 cups))
Directions
Place the chicken in a saucepan with water seasoned with salt and a small peeled onion. Boil over high heat. When starts boiling, reduce to medium-low heat and let cook for about 40 minutes.
Place the chicken on a plate and let it cool. Remove the skin and bones from the chicken and flake with a fork.
In a large saucepan, add the chopped onion, grated carrot, minced garlic and the olive oil. Stir and sauté over low heat until the onion start to turn golden brown, stirring occasionally.
Add the flaked chicken and season with nutmeg and pepper. Stir and cook on a low heat for 7 to 8 minutes, stirring occasionally. Turn off the heat.
For the mashed potatoes: Peel, wash the potatoes and cut into pieces. Place potatoes in a large saucepan or large pot. Cover the potatoes with salted water (the water should cover all the potatoes).
Bring to a boil over high heat. When starts boiling, reduce to medium low heat and cook just until the potatoes are fork tender, about 15 to 20 minutes.
Turn off the heat and drain the potatoes cooking water. Mash the cooked potatoes with a potato masher. Season with lemon juice, pepper, nutmeg, butter (or margarine) and milk. Place the pan back over medium-low heat and stir with a wooden spoon until potatoes are smooth and creamy.
Preheat the oven to 180ºC (350ºF).
In a baking pan, place a layer of puree, a layer of chicken and another layer of puree. Brush with beaten egg yolk and bake for about 45 minutes or until golden brown.
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