Description
This easy chicken casserole with vegetables and potatoes is baked in a creamy mayo-yogurt sauce. A simple family dinner that’s ready with minimal prep.
Ingredients
Units
Scale
- 1 lb chicken breast
- 8 oz cremini mushrooms
- 1 1/2 cups sliced carrots
- 1 1/2 cups ready to cook potatoes, sliced or cut into wedges
- 2 cloves garlic
- 1 red onion
- 3 tablespoons plain Greek yogurt or plain yogurt
- 3 tablespoons mayonnaise
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 400°F.
- Slice the cremini mushrooms, cut the carrots into thin rounds, cut the red onion into large chunks, and cut the chicken breast into bite-sized pieces. Place everything in a large bowl along with the pre-cooked potato wedges.
- Season generously with salt and black pepper, 1 to 2 teaspoons paprika, and about 1 teaspoon cayenne pepper.
- In a small bowl, combine the Greek yogurt (or yogurt), mayonnaise, olive oil, dried basil, and the garlic, minced. Stir until smooth to make the marinade.
- Add the marinade to the chicken, vegetables, and potatoes, and toss well until everything is evenly coated. Transfer to a large baking dish.
- Bake for about 40 minutes, stirring once or twice halfway through cooking. The exact cooking time will depend on both your oven and the size of your baking dish. Serve immediately.
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking