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Dinner recipe · from the recipe book

Dill Potato and Chicken Yogurt Casserole

Tender sliced red potatoes and juicy chicken bake in a tangy dill-garlic yogurt sauce with sweet peas and soft onions.

Dill Potato and Chicken Yogurt Casserole

Ingredients

  • 4½ small800 gRed potatoessliced 1/4 inch thick
  • 1 lb450 gChicken breast, boneless skinlesscut into 1-inch pieces
  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • 1 large50 gEggsbeaten
  • ½ cup (120 ml)120 gMilk, 2%
  • 1½ medium150 gYellow onionthinly sliced
  • 1 cup150 gGreen peas, frozen
  • 3 cloves9 gGarlicminced
  • 1 cup sprigs10 gFresh dillchopped
  • 2 tsp4 gLemon zest
  • 1½ tbsp20 gOlive oil
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper
  • 1¼ tsp3 gPaprika (sweet or smoked)

Steps

  1. Preheat the oven to 375°F (190°C) and brush a 9x13-inch baking dish with a little of the olive oil, keeping the rest.
  2. Heat the remaining olive oil in a skillet over medium heat and cook the onion for 6 minutes until soft; add the garlic and cook 1 minute more, then take off the heat.
  3. In a large bowl, whisk the Greek yogurt, egg, milk, dill, lemon zest, half the salt and half the black pepper to make the yogurt sauce.
  4. Toss the chicken with the paprika, the remaining salt and the remaining black pepper.
  5. Add the potato, seasoned chicken, cooked onion and garlic, and peas to the yogurt sauce and fold until everything is coated.
  6. Spread the mixture evenly in the baking dish and cover tightly with foil.
  7. Bake covered for 40 minutes, then uncover and bake 15 minutes more, until the potatoes are tender and the chicken reaches 165°F (74°C).
  8. Rest 5 minutes before serving.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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