Chicken and Potato Casserole by Fariha Baloch

Chicken and Potato Casserole

This is my first ever attempt of making casserole and I kind of enjoyed it. If you are out of ideas for a weekend dinner then this can be one easy dish to add on your dinner table.

I have made this casserole by using minced chicken but you can use small chicken boneless chunks or any kind of meat. I usually improvise the recipes based on the things currently available in my refrigerator.

Even if you have a leftover cooked minced meat you can make this dish. All you need to do is just ignore the part 1 of cooking the meat and jump onto the part 2.

So let’s start with it.

For cooking Chicken Minced (Part 1)


Chicken or any meat (Minced or boneless) – ½ kg (You can have your quantity accordingly)

Oil – 2-4 tbsp.

Cumin seeds – 1 tbsp.

Ginger Garlic paste – ½ tablespoon each

Finely chopped medium sized Onion –1

Finely chopped tomato – 1

Turmeric powder – ½ tsp

Red chilli powder – ½ tsp (or to taste)

Garam Masala Powder – ½ tsp

Coriander powder – ½ tsp

Salt – to taste

Fresh coriander

Water – 1/4th cup for cooking


Add oil to a pan and heat it up.

Add cumin seeds and let it leave its taste in the oil.

Now add chopped onion. Cook them till they turn Light brown.

Add tomatoes in those onions and mix it well.

Now add garlic ginger paste, red chili powder, turmeric powder, salt and coriander powder.

Mix this all well and let it cook for 3-5 minutes.

Add few sips of water if the mixture is sticking to a pan and cook it till the Tomatoes are well done.

Don’t overcook them we want our tomatoes to keep their shape (but a bit mushy)

Now add your minced meat. Cook it till it changes its color.

Add garam masala and freshly chopped coriander.

Let it cook for 3-5 minutes (if it’s chicken) or till the minced meat is well done.

Potatoes (Part 2)


Medium Sized boiled Potatoes – 2-3

Oregano- ½ tsp

Sour Cream – 1 tbsp.

Salt – 2-3 pinches

Butter- 1 tbsp.

Olive oil – 2 tbsp.

Lemon Juice – 1 tbsp.


Peel off the skin of the potatoes and make them into 2-3 inches pieces.

Now take a large bowl, add olive oil and butter in it.

Mix it well.

Then add cream cheese, salt, lemon juice and coriander.

Now add potatoes in this mixture and mix it with  gently with a spoon.

Layering and Baking (Part 3)



Mozzarella cheese

Spinach (Optional)

Pickled olives (Optional)

Freshly chopped coriander


Take a platter (in which you can bake). Add your minced meat to the platter and make it s thick layer.

Then add freshly chopped coriander and a bit of shredded mozzarella over it.

I have added a layer of baby spinach and hand full of pickled olives over the coriander.

Chicken and Potato Casserole

Spinach and olives layering


Now add potatoes mixture over it.

On the top cover the surface with mozzarella cheese and just a bit of oregano and chopped coriander.

Chicken and Potato Casserole

Ready to go in the oven


Now preheat your oven on 180 degrees.

Put in your platter for 20 minutes or till you find a little goldenish crust over the top.

We don’t want it too crusty as mozzarella gets hard to chew when over cooked.

Serve your casserole hot with either pitta bread or boiled rice.

Chicken and Potato Casserole

Chicken and Potato Casserole

Chicken and Potato Casserole

I served it with Sweet corn pulao you can have anything with it or just have it as it is with your favorite sauce or vegetable raita.

Stay healthy Stay Chic.


1 Comment

  1. warisha

    thats a very quick and delicious recipe! thanks for sharing..i will surely try it 🙂

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