Italian-Style Baked Chicken & Potato Casserole with Garden Fresh Salad and Creamy Dill Sauce

Introduction
A friend from Italy once made this dish for dinner—and it instantly became one of the best meals I’ve ever had. This wholesome, satisfying recipe brings together layers of tender chicken, golden potatoes, creamy eggs, and gooey mozzarella, all baked into a rich, flavorful casserole. Paired with a crisp vegetable salad and a zesty garlic-dill sauce, it’s a complete meal that feels both rustic and refined—just like a real home-cooked Italian supper.

Ingredients:
For the Casserole:

4 chicken eggs

100 ml cream (20–30% fat)

1 onion, diced

5 potatoes, peeled and sliced thin

2 chicken fillets, diced or sliced

1 tomato, chopped

150 g hard Mozzarella cheese, grated

Salt, ground black pepper, and sweet paprika to taste

For the Salad:

½ head iceberg lettuce, chopped

1 raw sweet pepper, sliced

100 g pickled cucumber, chopped

70 g cherry tomatoes, halved

100 g canned corn, drained

A drizzle of vegetable oil

Salt and black pepper to taste

For the Sauce:

60 g sour cream

30 g mayonnaise

2 garlic cloves, minced

1 cucumber, grated or finely chopped

1 bunch fresh dill, chopped

Salt and black pepper to taste

How to Make:
1. Prepare the Casserole:

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