Potato casserole with chicken, cheese and olives

Chicken, cheese and olives potato casserole are a delicious main dish for the daily menu. Such a potato casserole can be prepared from the remnants of mashed potatoes and any fried meat, fish or vegetables. The idea of cooking is simple - we lay out a thick layer of meat stuffed with vegetables at the bottom of the form, and cover it with a layer of mashed potatoes on top. To prevent the potatoes from falling apart, add eggs and flour, and sprinkle the casserole with grated cheese for a golden crust. If your refrigerator has a large freezer compartment, the dish can be folded into a shape and frozen, and then baked at the right time. I sometimes cook similar semi-finished products for a week - a quick and satisfying dinner on a working day is guaranteed.

You can make a white sauce based on sour cream or cream for potato casserole with chicken, it will turn out very tasty.

Cooking time: 1 hour

Servings: 6

Ingredients for Potato Casserole with Chicken, Cheese and Olives

700 g of potatoes;
50 g butter;
2 chicken eggs;
40 g wheat flour;
150 g onions;
150 g celery celery;
150 g carrots;
650 g of chicken fillet or minced meat;
100 grams of pitted olives;
70 g of hard cheese;
rosemary, thyme, olive oil.

Method of cooking potato casserole with chicken, cheese and olives

Peel the potatoes, cut them into thick round slices, put in a pan with cold water. Cook for 15 minutes after boiling, drain the water.

Mash boiled potatoes into a uniform mashed potatoes without lumps.

When the mashed potatoes for the casserole cool down a little, break the eggs into a bowl, put a piece of butter, sprinkle wheat flour and salt all to taste. Mix the ingredients well to avoid any lumps of flour.

Onions clean the heads from the husk, cut into thin half-rings or chop very finely.

Celery stalks for potato casserole with chicken, cheese and olives cut into cubes. Instead of the stem, you can cook a dish with celery root, which needs to be washed, peeled and cut into thin strips. Shred finely fresh carrots or three on a vegetable grater. Turn chicken fillet into mince - skip through a meat grinder or chop with a knife.

Heat in a deep saucepan 30 g of olive oil (2 tablespoons), throw chopped vegetables into the heated oil. Fry the carrots, onions and celery over moderate heat until soft, then add the chicken meat (minced meat). Fry meat with vegetables for 10 minutes, salt, pepper, sprinkle with rosemary and thyme.

We take a deep refractory form, lubricate with olive oil, lay the chicken with vegetables on the bottom of the form. Close the chicken and vegetables with a thick layer of mashed potatoes, make a layer of potatoes smooth. Put the olives on the potatoes without the bones, press a little bit so that they plunge into the mashed potatoes.