Potato casserole with chicken fillet and mushrooms. Chicken, mushroom and potato casserole

Casserole is not only tasty and satisfying, but also very convenient. And it is convenient, first of all, because it makes it possible to find application for the remnants of products. In general, our casserole is like the Italians' pizza: everything that we find in the refrigerator is used for a full and hearty dish... But you can not be content with leftovers, but make a casserole from specially prepared products. For example, a casserole with potatoes, mushrooms and chicken. Of course, this dish is everyday, and for festive table you won't give it. But such a potato casserole with chicken will be a great breakfast or dinner. So, we are preparing ...

Potato casserole with chicken, mushrooms and cheese

Ingredients:

• 5-6 potatoes;
• 300 g chicken meat;
• 300 g of mushrooms;
• 100 g of cheese;
• 2 eggs;
• Half a glass of milk;
• Salt and pepper;
• Butter;
• Breadcrumbs.

Preparation:

Boil the chicken in salted water, cool it and separate the meat from the bones. Boil the potatoes in their uniforms, let them cool and peel them. Wash the mushrooms, finely chop and fry in butter, and then put them in a colander. Grind the potatoes on a coarse grater, and cut the chicken into small pieces. Grease a baking dish or a regular roasting pan butter and sprinkle bread crumbs... Now we put the grated potatoes on the bottom of the mold, put the chopped chicken in the second layer, and put the mushroom fry on top.

We turn on the oven and, while it is warming up, prepare the filling for the casserole. Break eggs into a bowl, add salt and pepper to taste and pour out the milk. With a whisk, mixer or ordinary fork, beat the filling until lightly foamy and gently pour into the mold. We put the casserole in the oven and cook for fifteen to twenty minutes. In the meantime, grind the cheese on a grater, and then remove the form from the oven, sprinkle the casserole with cheese and put it back in the oven. When the cheese is melted, our chicken potato casserole is ready!

Mashed potato casserole

If, after a recent meal, you still have mashed potatoes and a few pieces of fried chicken, then try making a casserole from them on hastily... By the way, this chicken casserole can be cooked in the microwave.

Ingredients:

• Mashed potatoes;
• Boiled or fried chicken;
• Champignon;
• Eggs;
• Mayonnaise.

Preparation:

Usually, after the holidays, we are left with not only half-eaten meals, but also unspent food. Among them are often fresh mushrooms and mayonnaise. Here they are useful to us for the casserole. So, grease deep microwave dishes with mayonnaise and put mushrooms cut into thin slices on the bottom. Salt them and put pieces of chicken on top. We also coat them with mayonnaise, and lay out the mashed potatoes with the last layer.

Beat one or two eggs with two or three tablespoons of mayonnaise and pour this mixture into a mold. With a knife or fork, pierce the casserole in several places and at the walls of the mold so that the filling spreads evenly. We put the dish in the microwave and cook the casserole at full power for about twenty minutes. When our potato casserole with mushrooms is ready, gently tip the mold onto a plate or dish and serve.

Festive Potato Casserole

But this potato casserole with mushrooms can easily become a festive dish.

Ingredients:

• Chicken fillet;
• Potato;
• Onion;
• Champignon;
• Sour cream;

Preparation:

The amount of ingredients for the casserole is taken in almost equal proportions... Only onions with mushrooms can be taken a little less. So, remove the fillet from the chicken and cut it into thin flat pieces of a fairly large size. My potatoes, peel and cut into very thin, almost transparent circles. Peel the onion and cut it into rings or half rings (also very thin). Cut the washed and dried mushrooms into thin slices.

We turn on the oven. While it is warming up, grease the baking sheet. vegetable oil and sprinkle with salt. Put a layer of raw chicken meat tightly on a baking sheet, and put a layer of chopped potatoes on it (also tightly). Salt the potatoes. Put a layer of chopped mushrooms on the potatoes, and put on top onion rings... Salt the onion, grease generously with sour cream and sprinkle thickly with grated cheese. We bake until tender. Serve the casserole hot.

This is how a potato casserole with mushrooms and chicken can be prepared in different ways. Try it. Cook with pleasure, and bon appetit!

How to pamper your family with delicious things, what can you cook for them for dinner, simple and tasty? Open the refrigerator, for sure there is a chicken carcass and there may be mushrooms. From these two components, you can quickly and easily prepare the most delicious chicken casserole with mushrooms in the oven under the cheese in a simple way and satisfying enough to feed a large company.

Necessary products for chicken and mushroom casserole:
• 500 g chicken fillet,
• 300 g fresh champignons,
• 2 pcs. ripe tomatoes
• 200 g sour cream,
• 150-200 g of hard cheese
• 1 tbsp. a spoonful of vegetable oil
• 1/2 teaspoon of salt.

The perfect combination of ingredients used in this recipe casseroles make the dish so delicious that under cheese and creamy sauce it turns out to be tender and very satisfying. This is definitely worth a try. And so let's get started.

Chicken with mushrooms in the oven

Divide the chicken into small pieces and place in a greased ovenproof dish. Salt to taste and sprinkle with black pepper if necessary.

Rinse the tomatoes, remove the stalks, cut into round plates and lay them on top of the chicken.

Rinse the mushrooms and cut into medium pieces. Arrange the mushrooms in a third layer and sprinkle a little with salt.

Pass the hard cheese through a grater, combine with sour cream in a separate bowl, stir and pour the chicken and mushrooms into the cheese sour cream sauce.

Place the mold in an oven preheated to 200 degrees. Bake for 40 minutes, until chicken with mushrooms and cheese will not be ready.

As soon as the surface of the casserole is covered with a crust and noticeably browned, remove from the stove so that the base grabs and does not disintegrate, let the heat move a little, and then cut and serve.

This is the same as cooked in one large bowl. The taste of chicken with mushrooms and cheese under sour cream sauce is in no way inferior to the legendary French dish.

Potatoes, chicken and mushrooms are always a good combination, almost a classic. Try this dish! Delicate, nourishing, juicy, aromatic and delicious casserole... It is not difficult to prepare, quite quickly from quite affordable products. It is good both in the heat of the heat, and slightly cooled down, and in the cold form it is also tasty.

Potatoes - 400 gr.
chicken fillet - 400 gr.
champignons - 200 gr.
onions - 100 gr.
sour cream (20-25%) - 100 gr.
semi-hard cheese - 100 gr.
vegetable oil - 4 tbsp. l.
salt
spices

Boil the potatoes in their skins until almost cooked. (bring to a boil and cook for 12-15 minutes) Cool.
Peel, grate on a coarse grater.


While the potatoes are boiling and then cooling down, it is worthwhile to do the rest of the ingredients so as not to waste time.
Chop the onion at random, fry in vegetable oil (2 tablespoons) until transparent. Add the chicken fillet, cut into small cubes, to the onion pan. Fry everything together for about five minutes, the fire is active.


In parallel, in another pan, fry the mushrooms, chopped at random in 2 tablespoons of vegetable oil. Five minutes will be enough.
Then put the mushrooms in a frying pan with chicken fillet and onions, add sour cream (50 gr.), mix. Season with salt, season with your favorite spices. (I use Adyghe salt).


Stir and simmer everything together for another five minutes, until the liquid evaporates. We cook all the time on an active fire.


Mix the grated cheese with sour cream. (the remaining 50 gr)


It is already worth turning on the oven for heating, t 185-190 ° С.
In a baking dish (the size of my dish is 25x17x6 cm) evenly put the chicken with mushrooms.


Spread potatoes on top, tamp lightly with a spatula or spoon.


Spread cheese and sour cream evenly over the potatoes with the last layer.


Cook the casserole for 20-25 minutes. (until ruddy)
Sprinkle with herbs before serving.

All is ready!
Bon Appetit!

Sometimes you want to cook delicious and satisfying family dinner or dinner, to make it easy to cook and to make the dish look delicious and beautiful. I believe that this is exactly the same option - tasty, satisfying and really very presentable. Chicken casserole with mushrooms, I would boldly put it as hot even for guests on a festive table.

For the chicken and mushroom casserole, take the items listed. Wash and dry all vegetables and chicken fillet. Potatoes need to be peeled, washed, and filled with clean water.

Cut the potatoes, boil in salted water until tender.

Fry the onions in vegetable oil until tender.

Add the mushrooms, cut into small cubes, cook for 5 minutes.

Add chopped wild garlic (if not, add a clove of garlic).

Cut the chicken fillet into small cubes, add to the pan and cook for 1-2 minutes. The fillet should only turn slightly white, you do not need to cook it, since we will still bake it.

During the cooking of the vegetables, the potatoes will be ready. Drain and puree. In this case, I only add a little milk.

Lightly grease the baking dish with vegetable oil, lay out a layer mashed potatoes.

Put the chicken with mushrooms on the potatoes.

Put the remaining potatoes on top of the chicken with mushrooms.

Sprinkle the top of the casserole with grated hard cheese. Bake at 190 degrees in top and bottom heating for 30 minutes.

Serve the chicken and mushroom casserole with fresh vegetables or a fresh vegetable salad.

This recipe will delight lovers of the classic combination of meat and potatoes. The dish is prepared quite quickly, without the use of rare products, and the result will be appreciated even by inveterate gourmets. In addition, meat and potatoes, supplemented with tomatoes and mushrooms and baked with cheese, is incredibly nutritious - with just a little work, you can feed a large company of suddenly arriving guests to their fill.

Before you put on an apron and arm yourself with a kitchen knife, check if you have:

4-5 large potatoes;
- 500-700 g of chicken fillet (you can use other meat if you marinate it beforehand);
- 400 g of fresh mushrooms;
- 5 tablespoons of mayonnaise;
- 3-4 tomatoes;
- 200 g of hard cheese;
- favorite spices, salt and pepper.

First step:

Although chicken fillet is an ideal meat for cooking in the oven, the baking result of which is always predictable, but it will not hurt to "rest" a little in mayonnaise with spices. Therefore, we will start the workflow with it. Cut the fillets into long slices, add pepper and salt, sprinkle generously with spices (in this case, we used an "explosive mixture" of Italian herbs, curry and Caucasian spices). Add mayonnaise to the composition and start drinking potatoes with a clear conscience.

Second step:

Peel the potatoes, wash them and cut them into slices about 0.7 cm thick. A little nuance: if you are using a long-boiling potato variety, boil it in a saucepan for 5-7 minutes.

Third step:

The champignons should not be cut too finely so that the mushroom flavor is felt well. If the mushrooms are small, cut them into quarters, if large - into eight pieces.

Fourth step:

Cut the tomatoes into slices and sprinkle them with spices.

Fifth step:

Three cheese on a grater.

Sixth step:

And now we start the styling process. Lightly grease the bottom of the baking dish with vegetable oil and place slightly boiled (or raw) potatoes.

Seventh step:

Put the meat on the potatoes in a dense layer.

Eighth step

Cover the meat layer with mushroom. Do not forget to add some salt to those foods that need it.

Ninth step:

Place the tomatoes tightly, leaving no gaps. They will make the dish more juicy and slightly sour.

Tenth step:

The final layer is grated cheese.

Eleventh step:

The optimum temperature for baking meat with potatoes is 180-200 degrees. Put your dishes in the oven and keep yourself busy for the next half hour to forty minutes to avoid the temptation to constantly open the door and check the contents. It will take approximately that long for your cheese-baked roast to cook.

Twelfth step:

Do not rush to cut into portions and serve the dish barely pulled out of the oven. Allow the juice released from the mushrooms and tomatoes to thoroughly soak the potatoes with meat. And after a quarter of an hour you can set the table and please yourself and your guests.