This layered vegetable casserole with chicken is the ultimate one-dish weeknight dinner: grated potato, shredded chicken, sweet onion, juicy tomatoes and a golden cheese crust, all bound together with an herby egg custard. It feeds a crowd, reheats beautifully, and tastes even better the next day. If you enjoy cozy baked dinners, my zucchini and turkey casserole with garlic-dill topping is another family favorite.
Ingredients
- 400 g (14 oz) potatoes, grated
- 1 onion, sliced into half-rings
- 200 g (7 oz) chicken fillet, cooked and shredded
- 3 eggs, beaten with chopped fresh herbs
- 2-3 tomatoes, sliced
- 100 g (3.5 oz) cheese, grated
- Salt to taste
Instructions
- Grate the potatoes, slice the onion into half-rings, grate the cheese, and slice the tomatoes. Whisk the eggs with the chopped herbs for the custard layer.
- Boil or bake the chicken fillet and shred it. Layer in a baking dish: grated potato, onion, chicken, more onion, the egg-herb mixture, another potato layer, tomato slices, and finish with cheese.
- Bake at 180C (350F) for 40-50 minutes. For a deeper golden top, finish at 200C (400F) for the last 5-10 minutes.
Tips
- Squeeze the grated potato dry in a clean towel — this keeps the layers from turning watery.
- Short on time? Use leftover rotisserie chicken instead of cooking the fillet from scratch. Serious Eats is one of my favorite resources for smart weeknight shortcuts.
- Let the casserole rest 10 minutes before slicing so the layers set cleanly, and serve it with stuffed zucchini boats with meat and cheese for a full comfort-food spread. A bowl of creamy salmon soup also makes a lovely starter.