Baked Potato And Zucchini Casserole With Chicken And Mushrooms

Baked Potato and Zucchini Casserole with Chicken and Mushrooms

Table of Contents

Start by cooking the chicken and sautéing the vegetables:

In a large pan, heat a small amount of olive oil over medium heat. Add the diced chicken fillets and cook until golden and fully cooked, which should take about 5–7 minutes.
Once the chicken is browned, add the sliced mushrooms, chopped onion, and minced garlic to the pan. Sauté the mixture until the vegetables are soft and the mushrooms release their moisture. This should take another 4–5 minutes.
Remove the pan from heat and set the sautéed chicken and vegetables aside.

While the chicken and vegetables cool, prepare the egg mixture that will hold the casserole together:

In a large bowl, whisk together 4 eggs, 1 tsp salt, 1 tsp black pepper, and 1 tsp oregano. Make sure the eggs are well-beaten and seasoned.
Add the cream (100 ml) and whisk until smooth and fully combined.
Gradually stir in 3 tbsp flour, mixing continuously to avoid lumps. The mixture should form a smooth batter.

Now it’s time to bring all the components of the casserole together:

Add the grated potatoes, grated zucchini, and 150 g (5 oz) Emmental cheese into the egg mixture. Stir well until all the vegetables and cheese are fully coated with the egg batter.
Next, fold in the sautéed chicken, mushrooms, onions, and garlic. Mix thoroughly to evenly distribute the ingredients throughout the mixture.

Preheat your oven to 375°F (190°C) while you prepare the baking dish.

Grease a baking dish with a small amount of olive oil to prevent sticking.
Pour the prepared mixture into the baking dish, spreading it out evenly with a spatula.
Bake the casserole in the preheated oven for 40–45 minutes, or until the top is golden brown and the center is set. You can test the doneness by inserting a knife or toothpick into the center—if it comes out clean, the casserole is ready.

While the casserole is baking, make the refreshing yogurt sauce:

In a medium bowl, combine Greek yogurt (about 1 cup), 1 tsp mustard, grated mini cucumber, and the juice of 1 lemon. Stir until all the ingredients are well-blended.
Add a pinch of salt and black pepper to taste, and adjust the flavors as needed.
Garnish the sauce with chopped fresh parsley for a burst of color and freshness.
Place the sauce in the refrigerator to chill until serving.

Once the casserole is baked to golden perfection, remove it from the oven and let it rest for a few minutes to firm up slightly.

Slice the casserole into squares or portions, depending on your preference.
Serve each slice with a generous spoonful of the chilled Greek yogurt sauce on the side. The creamy, tangy sauce perfectly complements the hearty casserole.