Chicken, Potato & Artichoke Casserole
Tender chicken and potatoes baked with mushrooms, tomatoes, olives and artichokes, with an optional golden mozzarella topping.
Serves 6
Ingredients
- 800 gChicken breast fillet
- 600 gPotato
- 400 gMushroom
- 2–3 pieceGarlic, cloves
- 400 gCanned tomatoes
- 200 mlWater
- 150–200 gMarinated artichokes, from a jar, drained
- 100 gOlives
- 30 mlCooking oil
- Salt, to taste
- Black pepper, to taste
- Oregano, to taste
- Mozzarella, for topping (optional)
Equipment
- Frying pan
- Baking dish
- Oven
Method
Cut the chicken breast into pieces and season it.
Sear the chicken in a pan with part of the cooking oil, then remove it.
Add the mushrooms to the same pan and cook until they release their liquid and the excess liquid evaporates.
Add the garlic briefly.
Add the potatoes.
Add the canned tomatoes and approximately 200 ml water. Cook until the potatoes begin to soften.
Combine the chicken, potato mixture and mushrooms in a baking dish.
Add approximately 100 g olives and the drained marinated artichokes.
Bake until the potatoes are tender and the chicken is cooked through.
If using mozzarella, add it toward the end and finish at 200°C until the mozzarella is melted and browned.
Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.