Russian Chicken and Potato Casserole

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced
• 2 medium potatoes, diced
• 1 large onion, chopped
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1/2 cup chicken broth
• 1/4 cup sour cream
• 1/4 cup grated hard cheese (cheddar or similar)
• 1/2 tsp dried dill
• Salt and pepper to taste
• 1 tablespoon butter

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened (about 5 minutes).
3. Add chicken to the skillet and cook until browned on all sides. Season with salt and pepper.
4. Add diced potatoes to the skillet and stir to combine with the chicken and onion.
5. Stir in tomato paste and cook for 1 minute more.
6. Pour in chicken broth and bring to a simmer. Add dried dill. Reduce heat to low, cover, and simmer for 10 minutes, or until potatoes are tender.
7. In a small bowl, whisk together sour cream and a tablespoon of butter.
8. Transfer the chicken and potato mixture to a baking dish.
9. Pour the sour cream mixture over the top of the casserole.
10. Sprinkle with grated cheese.
11. Bake for 20-25 minutes, or until heated through and cheese is melted and golden brown.

Tips

1. For extra flavor, use a combination of fresh herbs like parsley or chives, in addition to dried dill.
2. If you prefer a thicker sauce, you can simmer the potatoes and chicken mixture for a bit longer.
3. Feel free to add other vegetables like carrots or peas to the casserole for extra nutrition.
4. Don't overcook the chicken, which will make it dry. Aim for a medium level of doneness.

Calories and Macronutrients per Serving (approximate)

• Calories: 450 kcal
• Protein: 30 g
• Fat: 25 g
• Carbohydrates: 40 g