🧀🍗 Chicken and Potato Casserole with Feta & Mozzarella
🕒 Prep Time: 20 minutes
🔥 Cook Time: 60–70 minutes
🍽 Serves: 4–6
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
Instructions
- 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. - 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. - 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. - 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. - Add the Cheese
Sprinkle crumbled feta over the casserole, then top with shredded mozzarella. - 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. - Rest & Serve
Let rest for 10 minutes before slicing. Serve warm with a fresh salad or steamed vegetables.
💡 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.