Potato-Crusted Chicken and Mushroom Stuffed Dish
Introduction
This dish combines the heartiness of chicken with the earthy richness of mushrooms, all wrapped in a crispy, golden potato crust. The texture contrast between the crunchy outside and the juicy, creamy filling makes it a crowd-pleaser. It’s a great comfort meal that can be served with a fresh salad, roasted veggies, or a creamy dipping sauce.
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 4–6
Ingredients
For the Potato Crust:
3 large potatoes, grated
1 egg
¼ cup all-purpose flour or breadcrumbs
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon paprika (optional)
2 tablespoons olive oil
For the Chicken and Mushroom Filling:
2 cups cooked and shredded chicken (or ground chicken)
1 cup mushrooms, finely chopped (button, cremini, or shiitake)
1 small onion, finely chopped
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon thyme or oregano
½ teaspoon smoked paprika (optional)
½ cup shredded mozzarella or cheddar cheese (optional)
1 tablespoon olive oil
For Garnish (Optional):
Fresh parsley, chopped
Grated Parmesan cheese
Instructions
Prepare the Potato Crust
Preheat the oven to 375°F (190°C).
Grate the potatoes and squeeze out excess moisture using a clean kitchen towel.
In a mixing bowl, combine the grated potatoes, egg, flour (or breadcrumbs), salt, black pepper, garlic powder, and paprika. Mix well.
Grease a baking dish or line a baking sheet with parchment paper.
Spread the potato mixture evenly in the dish to create a crust-like layer. Press it down firmly.
Bake for 15–20 minutes or until the edges start turning golden brown.
Prepare the Chicken and Mushroom Filling
Heat 1 tablespoon olive oil in a pan over medium heat.
Sauté chopped onions and garlic until soft and fragrant.
Add the chopped mushrooms and cook for 5–7 minutes until they release their moisture and become golden brown.
Stir in the shredded or ground chicken, salt, black pepper, thyme, and smoked paprika. Mix well.
Remove from heat and let it cool slightly. If using, stir in the shredded cheese.
Assemble and Bake
Take the pre-baked potato crust out of the oven and evenly spread the chicken and mushroom filling on top.
If desired, sprinkle extra cheese on top.
Return to the oven and bake for another 20–25 minutes until the edges are crispy and golden brown.
Let the dish cool for 5 minutes before slicing.
Serve and Enjoy
Garnish with fresh parsley and grated Parmesan cheese.
Serve warm with a side of sour cream, garlic yogurt sauce, or a light salad.
Tips
Remove Moisture from Potatoes:
Squeeze out as much water as possible to achieve a crispy crust.
Cheese Variation:
Use smoked gouda, feta, or Parmesan for a unique twist.
Extra Crispiness:
Brush the top of the potato crust with olive oil before baking.
Make it Creamier:
Add a spoonful of cream cheese or ricotta to the filling.
Pairing Ideas:
Serve with a fresh green salad or roasted vegetables.
Nutrition Facts (Per Serving)
Calories: ~320 kcal
Protein: ~25g
Carbohydrates: ~35g
Fat: ~10g
Fiber: ~4g
Sodium: ~450mg