Cheesy Chicken Potato Eggplant Casserole
Golden roasted potatoes and eggplant layered with saucy chicken, creamy white sauce, and melted mozzarella. A hearty, cheesy comfort casserole that pairs perfectly with rice.
Equipment
- 1 | Baking sheet | for roasting vegetables
- 1 | Large skillet | for cooking chicken
- 1 | Glass baking dish | 9x13 inch
- 1 | Mixing spoon |
- 1 | Spatula |
Ingredients
- 1.5 | lbs | chicken breast | cubed
- 3 | medium | potatoes | cubed
- 1 | large | eggplant | cubed
- 1 | | green bell pepper | diced
- 2 | cups | tomato sauce |
- 1.5 | cups | white cream sauce |
- 2 | cups | shredded mozzarella cheese |
- 2 | tbsp | olive oil |
- | | fresh parsley | for garnish
Instructions
- Preheat oven to 400°F and toss cubed potatoes and eggplant with olive oil, salt, and pepper.
- Roast vegetables on a baking sheet for 25 minutes until golden.
- Cook cubed chicken in a skillet until browned, then add diced green pepper.
- Pour in tomato sauce and simmer a few minutes.
- Layer roasted potatoes and eggplant in a greased baking dish.
- Top with the chicken and tomato sauce mixture.
- Pour white cream sauce evenly over the top.
- Sprinkle with shredded mozzarella cheese.
- Bake at 375°F for 20–25 minutes until cheese is golden and bubbly.
- Rest 5 minutes, garnish with parsley, and serve.
- Tip: Cut all vegetables the same size for even cooking.
- Tip: Let the casserole rest before serving so it holds its shape.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat covered in a 350°F oven or in the microwave until hot.
Assemble ahead and refrigerate unbaked for up to 24 hours before baking.
Reheat covered in a 350°F oven or in the microwave until hot.
Assemble ahead and refrigerate unbaked for up to 24 hours before baking.