My Art of Cooking

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Archive for the category “Casseroles”

Potato and Chicken Casserole



  • 500 gms boneless chicken breasts, cut into 1/2-inch cubes
  • 5 -6 medium potatoes, cut into 1/2-inch cubes
  • 1 purple onion, cut into cubes
  • 1 red capsicum, cut into 1/2-inch cubes
  • 13 cup olive oil
  • 1  tsp salt
  • 1 1/2 tsp lemon zest
  • 1 tbsp fresh ground pepper
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 8 tbsp hot sauce



  • 2 cups pizza cheese
  • 1 cup diced green onion


  1. Preheat oven to 500F
  2. In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder, lemon zest & paprika.
  3. Add the potatoes and stir to coat.
  4. Add half of the marinade to a greased baking dish and add the potatoes and cubed  onions, stir to coat.
  5. Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate about 15-20 minutes .
  6. Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
  7. Last 15 minutes of potatoes, bake chicken and peppers in separate baking dish for 10 minutes.
  8. Once the potatoes are fully cooked add the baked chicken with all the juices.
  9. Lower the oven temperature to 400°F.
  10. In a large bowl mix all the topping ingredients together.
  11. Top the chicken with the topping.
  12. Bake 15 minutes or until the chicken is cooked through and the topping is melted and bubbly delicious.
  13. Serve with extra hot sauce .

Chicken casserole


Cheesy Chicken Enchiladas

Creamy Chicken Enchiladas 5


  • 2 tbsp butter
  • ½ cup chopped onion
  • 1 tsp ground cumin
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 tablespoon pickled jalapeño pepper slices, chopped
  • 3 tablespoons all-purpose flour
  • 1 cup cream
  • 2 cups chicken broth
  • 4 cups grilled thinly sliced chicken
  • 10 flour tortillas
  • 1 cup shredded Mozzarella cheese
  • ½ cup yellow cheddar cheese ( I didn’t have)

For the garnish:

  • Fresh cilantro, chopped,
  • Tomatoes, finely chopped
  • Green onions, thinly sliced
  • Pickled or fresh jalapenos, finely chopped
  • Green olives sliced (optional)
Creamy Chicken Enchiladas
For The Sauce:
  1. Melt butter in a large saucepan over medium heat. Add onion  and cook for 4-5 minutes until the onion is tender, then add cumin, salt,  pepper & flour.
  2. Stir in the broth and cook on high, whisking periodically until thickened and bubbly.
  3. Add in the pickled jalapenos and cream, then cook another 3 minutes over medium heat.
  4. Remove from the heat and add 1 cup of  Mozzarella cheese.

Creamy Chicken Enchiladas 3

For The Filling:
  1. Stir 1 cup of sauce into the chicken.
  2. Place about ⅓ of the filling onto each tortilla, roll up and arrange seam side down in a lightly greased 13 x 9 baking dish.
  3. Once all enchiladas are in the dish, top them with the remaining sauce.
  4. Bake covered, in a 180 degree oven for about 15 minutes or until heated through.
  5. Sprinkle with remaining cheese, and if desired the chopped tomatoes and sliced green onions. Bake for 5 more minutes uncovered.
  6. Let stand for 10 minutes before serving.

Creamy Chicken Enchiladas 1


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