Chicken and Potato Casserole with Feta & Mozzarella

🧀🍗 Chicken and Potato Casserole with Feta & Mozzarella

🕒 Prep Time: 20 minutes

🔥 Cook Time: 60–70 minutes

🍽 Serves: 4–6

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Ingredients

Base & Batter

500 g (1 lb) potatoes, peeled and diced

2 onions, finely chopped

4 chicken legs (or other bone-in pieces), about 800 g

4 eggs

150 ml (⅔ cup) milk

2 tbsp neutral oil, plus extra for greasing and searing

250 g (2 cups) all-purpose flour

1 tbsp baking powder

Salt and freshly ground black pepper, to taste

Cheese Topping

150 g feta cheese, crumbled

150 g mozzarella cheese, shredded

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Instructions

1. Prepare the Chicken
   Season the chicken legs generously with salt and black pepper.
   Heat 2 tbsp oil in a pan over medium-high heat and sear the chicken on all sides until lightly golden (about 5–7 minutes).
   Remove and set aside.
2. Cook the Vegetables
   In the same pan, sauté the chopped onions until soft and translucent.
   Add the diced potatoes, season lightly with salt and pepper, and cook for 5 minutes. Remove from heat.
3. Make the Batter
   In a large bowl, whisk the eggs with the milk and oil.
   Add flour, baking powder, salt, and pepper. Whisk until smooth and lump-free.
4. Assemble the Casserole
   Preheat oven to 180°C (350°F).
   Grease a baking dish well.
   Spread the potato–onion mixture evenly in the dish.
   Place the chicken pieces on top.
   Pour the batter evenly over everything.
5. Add the Cheese
   Sprinkle crumbled feta over the casserole, then top with shredded mozzarella.
6. Bake
   Bake uncovered for 60–70 minutes, until golden brown on top and the batter is fully set.
   If the top browns too quickly, cover loosely with foil.
7. Rest & Serve
   Let rest for 10 minutes before slicing. Serve warm with a fresh salad or steamed vegetables.

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💡 Tips

You can add paprika, garlic powder, or dried oregano to the batter for extra flavor.

Boneless chicken thighs also work well if you prefer easier serving.