Tuscan-Inspired Creamy Chicken Casserole with Potatoes and Herbs

Preheat your oven to 375°F (190°C). Lightly grease a casserole dish with vegetable oil or butter.

Prepare the Base: Layer the sliced potatoes at the bottom of the dish. Sprinkle lightly with salt and pepper.

Sauté Aromatics: In a skillet, melt the butter and sauté chopped onion and garlic until translucent. Set aside.

Assemble Layers: Add the raw chicken fillet pieces over the potatoes, followed by the sautéed onions and garlic.

Mix the Sauce: In a bowl, whisk together eggs, yogurt, chopped herbs, paprika, Provencal herbs, and a pinch of salt and pepper.

Combine: Pour the egg-yogurt mixture evenly over the chicken and potatoes.

Top with Cheese: Sprinkle grated mozzarella over the top.

Bake: Cover loosely with foil and bake for 35–40 minutes. Remove foil and bake an additional 10–15 minutes until the cheese is golden and bubbly and potatoes are fork-tender.

Garnish: Sprinkle with fresh parsley and dill before serving.

Serving and Storage Tips:

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