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Home Romige kip-groente ovenschotel met aardappel

Casserole Chicken Family Weeknight Comfort food Dutch

A casserole goes on the table and everyone is happy. This dish combines juicy chicken, tender potatoes and colorful vegetables in a creamy, spiced sauce that comes together beautifully in the oven. Minimal washing up, maximum flavour. That’s the beauty of a good casserole: you throw everything in, slide it into the oven and when you come back the whole kitchen smells amazing.

Recipe

Creamy chicken-vegetable casserole with potato

This creamy chicken-vegetable casserole is exactly what you need for a weeknight or a relaxed weekend. Everything goes into one dish, the oven does the work and you enjoy.

Course	Main course
Kitchen	Dutch
Servings	4 personen

Preparation time

Preparation time	20 min
Time in oven	45 min
Stiffen up min.	5 min
Total	70 min

Equipment

Casserole dish
Mixing bowl
Grater
Cutting board
Sharp knife
Garlic press
Fork

Ingredients

600 g chicken fillet
700 g floury potatoes
1 courgette
1 red bell pepper
1 yellow bell pepper
150 ml heavy cream
150 ml crème fraîche
1 tbsp wholegrain mustard
2 cloves of garlic
1 tsp smoked paprika
1 tsp garlic powder
1 tsp dried thyme
Pinch of nutmeg
150 g mature grated cheese
Olive oil
Salt and pepper to taste
Handful of fresh parsley (optional)

How do you make a creamy chicken-vegetable casserole?

Preheat the oven to 200°C (conventional heat).
Peel the potatoes and slice them into rounds about half a centimetre thick. Arrange them over the bottom of your baking dish and season with salt, pepper and a drizzle of olive oil.
Cut the chicken fillets into large pieces and season them with paprika powder, garlic powder, salt and pepper. Lay the chicken on top of the potatoes.
Cut the courgette into half-moons and the bell peppers into strips. Spread the vegetables over the chicken in the dish.
In a bowl, mix the heavy cream with the crème fraîche, mustard, pressed garlic, thyme and a pinch of nutmeg. Stir well and pour the sauce evenly over the contents of the dish.
Coarsely grate the mature cheese and sprinkle it generously over the dish. A thick layer of cheese gives you that golden-brown crust everyone wants.
Place the dish in the oven for 40 to 45 minutes until the potatoes are cooked through, the sauce is bubbling and the cheese has turned a nice golden brown. Check by piercing the potatoes with a fork. If they feel soft, your casserole is ready.
Let the dish rest for 5 minutes outside the oven before serving. Optionally sprinkle with fresh parsley and put the dish straight on the table.

Cooking mode Prevents your screen from going to sleep

A good baking dish is the unsung hero of this recipe. It needs to distribute the heat evenly so the potatoes cook through while the cheese on top caramelises nicely. Choose a dish large enough so everything fits in a single layer. That way everything cooks at the same rate and you get that desired crust.

Want this dish to taste even better the next day? Make it a day ahead and reheat it in the oven at 180°C. Reheating leftovers in a good dish always works better than in a pan, because the crust stays crispy and the sauce doesn’t dry out. Just enjoy, day two.

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