Chicken & Vegetable Casserole with Mozzarella

Preparation Time

• Prep: 20 minutes
• Cook: 37 minutes
• Total: 57 minutes

Ingredients

For the Egg Mixture:

• 4 large eggs
• ½ tsp salt
• 125 ml (½ cup) milk
• 113 g (4 oz) flour
• 28 g (1 oz) spring onions, chopped
• 28 g (1 oz) fresh dill, chopped
• Black pepper, to taste
• 85 g (3 oz) mozzarella cheese, shredded

For the Vegetables & Chicken:

• 4 medium potatoes, peeled and diced
• 1 zucchini, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 1 chicken fillet, diced
• 1 sweet pepper, chopped
• 1 tsp salt
• Black pepper, to taste
• ½ tsp sweet paprika
• 28 g (1 oz) olives, sliced
• 2 cherry tomatoes, halved
• 1 tbsp olive oil

Directions

1. Prepare the Vegetables: Peel and dice the potatoes, chop the zucchini, onion, pepper, and garlic. Grate the carrot.
2. Cook the Chicken & Vegetables: In a large pan, heat olive oil over medium heat. Add the diced chicken, seasoning with salt, black pepper, and sweet paprika. Cook for 5-7 minutes until browned, then remove and set aside.
3. Sauté the Vegetables: In the same pan, sauté the onions, garlic, carrots, zucchini, and sweet pepper for 4-5 minutes until they soften slightly.
4. Make the Egg Mixture: In a bowl, whisk together eggs, salt, black pepper, and milk. Gradually mix in the flour until smooth. Stir in spring onions and dill.
5. Layer the Casserole: Preheat the oven to 180°C (360°F). Grease a casserole dish with olive oil. Layer the diced potatoes at the bottom, followed by the cooked chicken and sautéed vegetables. Pour the egg mixture over the top.
6. Bake: Bake for 30 minutes until the top is set and golden brown.
7. Add Mozzarella & Final Toppings: Remove from the oven and sprinkle shredded mozzarella, olives, and cherry tomatoes on top. Return to the oven for an additional 7 minutes until the cheese is melted and bubbly.
8. Serve: Garnish with extra dill or spring onions if desired, and serve hot.

Serving Suggestions

Pair with a simple green salad or steamed broccoli for a complete meal, and consider serving with crusty bread or garlic toast for added texture.

Cooking Tips

• Enhance the egg mixture with a pinch of nutmeg or smoked paprika.
• Substitute mozzarella with any melty cheese, like cheddar or gouda.
• For crispier potatoes, pre-bake the diced potatoes for 10 minutes before adding to the casserole.

Nutritional Benefits

• High Protein: Chicken and eggs offer an excellent source of protein for muscle repair.
• Rich in Fiber: Vegetables like zucchini and potatoes provide fiber, aiding digestion.
• Essential Vitamins: Rich in vitamins A and C from zucchini, peppers, and carrots to support immune health.

Dietary Information

• Gluten-Free Option: Use gluten-free flour to make this dish gluten-free.
• Vegetarian Option: Omit chicken and increase vegetables for a vegetarian version.
• Low Carb Option: Substitute potatoes with cauliflower for a low-carb alternative.

Nutritional Facts (Per Serving, serves 6)

• Calories: 320
• Protein: 18 g
• Carbohydrates: 25 g
• Fiber: 5 g
• Fat: 16 g
• Sugars: 4 g

Storage Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze individual portions for up to 2 months; reheat before serving.
• Reheating: Reheat in a preheated oven at 150°C (300°F) for 10-15 minutes or in the microwave for 2-3 minutes.

Why You’ll Love This Recipe

This casserole offers a balanced meal of protein, vegetables, and cheese, making it easy to prepare for weeknight dinners or meal prepping. Its rich flavor from mozzarella and olives ensures every bite is satisfying. Additionally, it allows for versatile ingredient substitutions based on your preferences.

Conclusion

This Chicken & Vegetable Casserole with Mozzarella is a simple yet flavorful dish perfect for family dinners or meal prepping. The combination of tender chicken, fresh vegetables, and a cheesy topping guarantees a comforting experience. Whether you seek a healthy meal or a quick option for a busy night, this casserole is sure to delight everyone at the table.

Frequently Asked Questions

1. Can I use different vegetables? Yes, feel free to add or substitute vegetables like bell peppers, broccoli, or spinach.
2. Can I make this dish dairy-free? Absolutely! Use dairy-free milk and cheese alternatives.
3. Can I use leftover chicken? Yes, shredded leftover chicken works well in this casserole.
4. Can I make this ahead of time? Yes, assemble and refrigerate for up to 24 hours before baking.
5. What can I substitute for zucchini? Use eggplant, yellow squash, or more potatoes as alternatives.
6. How can I make this spicier? Add chili flakes or cayenne pepper to the egg mixture.
7. Can I use frozen vegetables? Yes, just thaw and drain before using.
8. Can I add more cheese? Certainly! Increase cheese quantity for a cheesier casserole.
9. How do I prevent sogginess? Pre-bake the potatoes and drain excess liquid from sautéed vegetables.
10. What should I serve with this casserole? It pairs well with a green salad, garlic bread, or a light soup.