Potato Casserole with Chicken and Mushrooms Recipe
Potatoes, chicken and mushrooms are always a good combination, almost a classic. Try this dish! Tender, hearty, juicy, flavorful and delicious casserole. It is prepared easily, quite quickly, from quite affordable products. Good and with the heat of the heat, and slightly cooled, and in cold form, too, delicious.
Boil the potatoes in the uniform until almost ready. (bring to a boil and cook for 12-15 minutes). Cool down.
Peel and grate on a coarse grater.
While the potatoes are cooking, and then cooling down, it is worth doing the rest of the ingredients, so as not to waste time.
Cut the onion at random, fry in vegetable oil (2 tbsp. l) until transparent. Add the chicken fillet cut into small cubes to the pan with the onion. Fry all together for five minutes, the fire is active.
In parallel, in another pan, fry the randomly chopped mushrooms in vegetable oil (2 tbsp. l). Five minutes will be enough.
Then put the mushrooms in a frying pan with chicken fillet and onion, add sour cream (50 g), mix. Add salt, season with your favorite spices (I use Adyghe salt).
Stir and simmer all together for another five minutes, until the liquid has evaporated. All the time we cook on an active fire.
Mix the grated cheese with sour cream (the remaining 50 g).
It is already worth turning on the oven to warm up, 185-190°C.
In a baking dish (the size of my form is 25x17x6 cm), evenly put the chicken with the mushrooms.
Spread the potatoes on top, lightly tamp with a spatula or spoon.
With the last layer, spread the cheese and sour cream evenly over the potatoes.
Cook the casserole for 20-25 minutes (until browned).
Sprinkle with herbs before serving.