Chicken and Potato Casserole
A delicate casserole made with layers of potatoes and onions in a creamy butter sauce, topped with chicken and bacon. It takes just 15 minutes to prepare, yet looks as though you've spent the entire day in the kitchen!
Ingredients
- 800 g Potatoes
- 3 pcs Onion
- 2 tbsp Olive oil
- 100 ml Chicken broth
- 1 cup Sour cream or crème fraîche
- 100 g Parmesan
- 4 pcs Chicken fillet
- 4 pcs Bacon
- 200 g Spinach
- 200 g Green peas
- to taste Salt and pepper
Instructions
- Thinly slice the potatoes and boil them in salted boiling water for 5–8 minutes, keeping them firm so they don't fall apart.
- While the potatoes cook, thinly slice the onion. In a baking dish, mix the onion with olive oil and chicken broth. Place over low heat and cook until the onion is tender.
- Drain the potatoes and arrange them over the onion in the dish. Season with salt and pepper to taste.
- Evenly spread the sour cream or crème fraîche over the entire casserole so it is completely covered, but not swimming in sauce.
- Generously sprinkle with Parmesan and place the casserole under the broiler for 3–5 minutes until the top is golden and crispy.
- Serve the hot casserole with fried or boiled chicken, bacon, spinach, and green peas.