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

Preheat oven to 375°F (190°C).

In a skillet, sauté diced onion until soft. Add diced chicken fillets and cook until lightly browned. Season with salt, pepper, and sweet paprika.

Lightly grease a baking dish and layer the thinly sliced potatoes on the bottom.

Spread the cooked chicken and onions evenly over the potatoes. Top with chopped tomato.

In a bowl, whisk eggs with cream and a pinch of salt and pepper. Pour this mixture evenly over the layers.

Sprinkle grated mozzarella on top.

Bake for 30–35 minutes, or until golden and bubbling.

2. Make the Salad:

In a large bowl, combine iceberg lettuce, sweet pepper, pickled cucumber, cherry tomatoes, and corn.

Drizzle with vegetable oil and season with salt and pepper. Toss well.

3. Prepare the Dill Sauce:

In a small bowl, mix sour cream, mayonnaise, minced garlic, grated cucumber, and dill.

Season with salt and pepper to taste. Stir until creamy and smooth.

Serving and Storage Tips:

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