Tender Potato Casserole with Chicken and Mushrooms in a Creamy Egg Custard

A homestyle casserole for a hearty family dinner: thin potato slices, juicy chicken breast, fragrant mushrooms and tomatoes under a delicate custard of eggs, sour cream and milk. It bakes evenly, stays wonderfully juicy, and finishes with a golden cheese crust and a pronounced creamy flavor.

Ingredients

For the casserole

• Potatoes — 6 medium pcs.
• Chicken breast — 10.6 oz | 300 g
• Mushrooms — 10.6 oz | 300 g
• Tomatoes — 5.3 oz | 150 g
• Hard cheese — 5.3 oz | 150 g
• Garlic — 1 clove
• Vegetable oil — 1–2 tbsp | 15–30 ml
• Salt, black pepper — to taste

For the custard

• Eggs — 3 pcs.
• Sour cream — 7 oz | 200 g
• Milk — 1.7 oz | 50 ml
• Dill — to taste
• Salt, black pepper, dried garlic — to taste

Step-by-step recipe

1. Preheat the oven to 356°F | 180°C. Lightly grease a baking dish with vegetable oil.
2. Peel the potatoes and slice them into thin rounds. To ensure the casserole bakes through, blanch the potatoes in boiling salted water for 5–7 minutes, then pat dry.
3. Slice the mushrooms. Dry-fry them for 2–3 minutes until the moisture evaporates, then add a little oil and the finely chopped garlic, season with salt and pepper, and cook until lightly golden. Let cool.
4. Cut the chicken breast into small pieces, season with salt and pepper. If desired, quickly sear for 2–3 minutes over high heat to set a light crust and lock in the juices.
5. Slice the tomatoes into thin wedges. Grate the cheese coarsely. Finely chop the dill.
6. Whisk together the eggs, sour cream and milk until smooth. Add the dill, salt, black pepper and a pinch of dried garlic.
7. Assemble the casserole: layer in half the potatoes, then the chicken, mushrooms and tomatoes. Cover with the remaining potatoes. Pour the creamy egg mixture evenly over the top.
8. Cover the dish with foil and bake for 30–35 minutes. Remove the foil, sprinkle with grated cheese and return to the oven for another 10–12 minutes, until golden on top.
9. Let the casserole stand for 10 minutes so the layers settle. Serve warm, sprinkled with fresh dill.

Nutritional value per serving

Calories	≈ 425 kcal
Protein	≈ 26.7 g
Fat	≈ 20.2 g
Carbohydrates	≈ 34.3 g

Tips and variations

• The thickness of the potato slices is key to even cooking. Aim for 3–4 mm.
• For an even juicier casserole, add 1–2 tbsp | 15–30 ml of warm milk to the custard, or replace part of the sour cream with a richer version.
• Instead of button mushrooms, you can use oyster mushrooms or wild mushrooms, pre-boiled first.
• Choose a cheese that melts well: Gouda, Maasdam, Russian-style cheese, or a blend.
• If you do not blanch the potatoes, extend the covered baking time by 10–15 minutes.

FAQ

Is it necessary to blanch the potatoes?

Not necessarily, if you slice them very thinly. But blanching for 5–7 minutes guarantees a soft, evenly baked result without drying out.

Can sour cream be replaced with yogurt?

Yes, use thick plain yogurt with at least 5% fat. The flavor will be lighter, and the texture slightly less creamy.

When is the best time to add the cheese so it does not dry out?

Add the cheese during the last 10–12 minutes of baking so the crust melts and browns while staying pleasantly elastic.