Chicken Casserole

Ingredients

• 907 g (2 lb)chicken thighs and drumsticks
• 5 largepotatoes, sliced or cut into cubes
• 6 clovesgarlic
• 120 ml (1/2 cup)mayonnaise
• 120 ml (1/2 cup)ketchup
• 60 ml (1/4 cup)vegetable oil
• 15 ml (1 tbsp)vinegar
• 15 ml (1 tbsp)dried coriander
• 15 ml (1 tbsp)pollo asada seasoning
• Or 5 ml (1 tsp) of eachpaprika, onion powder and white pepper
• 1/2 packetSazon seasoning
• 15 ml (1 tbsp)mild pepper paste

Instructions

1. 1

   Coat chicken and potatoes

   Put the ingredients in a mixing bowl and rub the mixture over the dry chicken and potatoes.

2. 2

   Bake covered

   Cover and bake in a preheated oven at 180°C (350°F) for 50–55 minutes.

3. 3

   Brown uncovered

   Remove the cover and bake for a further 20 minutes, until the top has the colour you want.

What is chicken casserole?

A chicken casserole is a baked dish in which chicken cooks alongside other ingredients, often in a sauce. This version pairs chicken pieces with potatoes and coats both in a seasoned mixture before baking.

The combination of mayonnaise, ketchup, vinegar and spices gives the coating a creamy, tangy and savoury character. The covered baking stage cooks the ingredients gently, while uncovering the dish at the end helps it colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 865 calories, 43g protein, 89g carbs, 40g fat.

The potatoes and ketchup provide most of the carbohydrates, while the chicken contributes much of the protein. Mayonnaise and vegetable oil account for a substantial share of the fat. Serve a moderate portion with salad or vegetables for a more balanced plate.

The coating and seasoning

Creamy base: mayonnaise and vegetable oil help the seasoning cling to the chicken and potatoes. Ketchup adds sweetness and tang, while vinegar sharpens the mixture.

Spice blend: use the listed pollo asada seasoning, or the stated alternative of paprika, onion powder and white pepper. Sazon, dried coriander, garlic and mild pepper paste round out the flavour.

Prepare the potatoes

Even pieces: slice or cube the potatoes to a fairly consistent size so they cook at a similar rate. Larger chunks may need more time to become tender.

Dry surface: pat the chicken and potatoes dry before coating, as directed. This helps the seasoned mixture adhere rather than slide off.

Cover, then uncover

Covered baking: keep the dish covered for the first 50–55 minutes at 180°C (350°F). This gives the chicken and potatoes time to cook before the surface is exposed to the oven's dry heat.

Final colour: bake uncovered for another 20 minutes. Check that the potatoes are tender and that the thickest chicken pieces are cooked through before serving.

Check doneness

Chicken: the recipe gives a baking time, but pieces can vary in size and ovens differ. Check the thickest part of the chicken for doneness, avoiding the bone when using a thermometer.

Potatoes: test a piece with a knife or fork; it should be easily pierced. If either the chicken or potatoes need longer, continue baking and check again.

Serving ideas

Fresh contrast: serve with a crisp green salad or steamed vegetables to balance the rich, seasoned coating. A squeeze of lemon at the table can also brighten each serving.

Keep the plate simple: the casserole already includes chicken and potatoes, so a light vegetable side is an easy accompaniment.

Recipe notes & tips

• Cut the potatoes into similarly sized pieces for more even cooking.
• Pat the chicken and potatoes dry before rubbing on the mixture.
• Coat the chicken and potatoes thoroughly so the seasoning is distributed.
• Keep the dish covered for the full initial baking period.
• Check the thickest chicken piece and a potato before taking the dish out.

Variations

• Use the spice alternative: replace the pollo asada seasoning with the listed paprika, onion powder and white pepper.
• Adjust the heat: add more mild pepper paste if you prefer a stronger pepper flavour.
• Add vegetables: include chunky pieces of onion or pepper alongside the potatoes.
• Freshen the finish: scatter chopped coriander over the casserole just before serving.
• Serve with greens: pair each portion with a simple salad or steamed vegetables.

Common mistakes to avoid

• Uneven potato pieces: cut them to similar sizes so they finish cooking at roughly the same time.
• Wet ingredients: pat the chicken and potatoes dry first so the coating adheres better.
• Uncovering too early: keep the casserole covered for 50–55 minutes before browning it.
• Skipping the final bake: uncover for the extra 20 minutes to develop colour on top.
• Relying only on the timer: check that the chicken is cooked through and the potatoes are tender before serving.

How to store

Refrigerate leftovers in a covered container within two hours of cooking and use within 3 days. Reheat until piping hot throughout, in the oven or microwave; add a splash of water if the potatoes seem dry.

Frequently asked questions