This recipe of mashed potato chicken casserole is perfect for a family lunch. It's a simple and comfort food that everyone usually likes. Your kids will love this recipe!
Gather the family at the table and make this delicious recipe! Flake the chicken and sauté in olive oil, onion, garlic and grated carrot. Bake with mashed potatoes brushed with egg yolk. Bon appetit!!!
TABLE OF CONTENTS
INGREDIENTS FOR MASHED POTATO CHICKEN CASSEROLE
Here you'll find all the ingredients needed to make this recipe:
- Chicken and potato - The main ingredients of this recipe. Flaked chicken and mashed potatoes.
- Egg yolk - To brush before baking.
- Nutmeg, pepper and salt - For seasoning the chicken and the mashed potatoes.
- Margarine - Add flavor to the mashed potatoes.
- Onion, olive oil, garlic and grated carrot - For cooking the chicken.
- Milk - Gives the necessary texture to the mashed 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. When it's cooked, add the chicken to a plate and let cool. Remove the skin and bones from the chicken and flake with a fork.
Step 2: In a large saucepan, add the chopped onion, grated carrot, chopped garlic and the olive oil. Stir and sauté on a low heat until the onion start to turn golden brown. Add the flaked chicken and season with nutmeg and pepper. Stir and cook on a low heat for 7 to 8 minutes. Turn off the heat.
Step 3:
For the puree:
Peel, wash the potatoes and cut into pieces. place them in a saucepan with water seasoned with salt and boil over high heat. When starts boiling, reduce to medium heat and cook the potatoes for about 20 to 25 minutes. When the potatoes are cooked, remove the pan from heat and drain the water. Mash the potatoes with a potato masher. Season with margarine, nutmeg, pepper, lemon juice and milk. Stir with a wooden spoon and place back on the stove over low heat. When starts bubbling, turn off the heat.
Step 4: Preheat the oven to 180ºC (350ºF).
Step 5: 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 until the purée starts to brown.
Step 6: Turn off the heat and serve.
YOU MAY ALSO LIKE
- Easy mashed potato tuna casserole
- Mashed potato beef casserole
- Mashed potato with dogfish and shrimp casserole
- Mashed potato with cod and shrimp casserole
- Mashed potato fish casserole
- Mashed potato with tuna and egg casserole
- Homemade mashed potato beef casserole
Follow us on FACEBOOK, INSTAGRAM, PINTEREST, YOUTUBE and TWITTER for more tasty recipes!
Mashed potato chicken casserole
This recipe of mashed potato chicken casserole is perfect for a family lunch. It's a simple and comfort food that everyone usually likes. Your kids will love this recipe!
5.00 from 1 reviews
- 1 kg (2 1/4 pounds)) chicken cut into pieces
- 1 egg yolk
- 75 ml (1/3 cup) olive oil
- 1/2 teaspoon nutmeg
- 1/2 teaspoon pepper
- 3 cloves of garlic
- 1 medium carrot
- 1 medium onion
- Salt (to taste)
- 1 small onion to cook the chicken
- 1.2 kg (2 2/3 pounds) potatoes
- 1 tablespoon margarine
- Juice of half lemon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon pepper
- 400 ml (1 3/4 cups) milk
- Salt (to taste)
- 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. When it's cooked, add the chicken to a plate and let cool. Remove the skin and bones from the chicken and flake with a fork.
- In a large saucepan, add the chopped onion, grated carrot, chopped garlic and the olive oil. Stir and sauté on a 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 puree:
Peel, wash the potatoes and cut into pieces. place them in a saucepan with water seasoned with salt and boil over high heat. When starts boiling, reduce to medium heat and cook the potatoes for about 20 to 25 minutes. When the potatoes are cooked, remove the pan from heat and drain the water. Mash the potatoes with a potato masher. Season with margarine, nutmeg, pepper, lemon juice and milk. Stir with a wooden spoon and place back on the stove over low heat. When starts bubbling, turn off the heat. - 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 until the purée starts to brown.
- Turn off the heat and serve.
Ingredients
For the puree:
