Greek Potato and Chicken Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 40 g tomato (s), dried, without oil
- 800 g new potatoes
- 500 g chicken breast fillet (s)
- 3 clove (s) garlic
- 1 tablespoon rosemary needles
- 2 tablespoon olive oil
- 4 sprig (s) thyme
- 100 g feta cheese
- 500 g cocktail tomatoes
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Dice the dried tomatoes. Cut the potatoes with the skin into wedges. Cut the chicken breast into approx. 2 cm cubes. Finely chop the garlic and rosemary. Do not dice the sheep`s cheese too small. Halve the cocktail tomatoes.
- Mix together the dried tomato cubes, potato wedges, chicken breast cubes, garlic, rosemary, thyme and the oil and season well with salt and pepper.
- Pour the mixed ingredients into a baking dish and bake in the preheated oven at 180 ° C, fan oven 160 ° C on the middle rack for 30 minutes.
- Spread the sheep`s cheese and the cocktail tomatoes in the baking dish and bake again for 15 minutes using the same setting.
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