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

Serve hot from the oven with a generous spoonful of the salad on the side and a drizzle of dill sauce for a refreshing contrast.

Store leftovers covered in the fridge for up to 3 days.

Reheat the casserole in the oven or microwave. The salad and sauce are best fresh but can be stored separately in the fridge for 1–2 days.

Variations:
Add veggies like spinach or zucchini between the layers for a more colorful bake.

Swap proteins: Use turkey breast, cooked ham, or even smoked salmon for a twist.

Make it spicy: Add chili flakes or a chopped jalapeño to the egg mixture.

FAQ:
Can I prepare this casserole in advance?
Yes! Assemble it the night before, cover, and refrigerate. Bake just before serving.

Can I use a different cheese?
Absolutely. Gouda, provolone, or a blend of Italian cheeses would all work well.

Is the sauce necessary?
The casserole stands on its own, but the creamy dill sauce adds a refreshing, herby finish that balances the dish beautifully.