Easy Chicken and Potato Rolls Recipe
Introduction
This Easy Chicken and Potato Rolls recipe combines a crispy potato base with a savory chicken and vegetable filling. It’s a comforting dish that’s perfect for weeknight dinners or casual gatherings, offering both hearty flavors and satisfying textures.
Ingredients
- 5 potatoes, grated
- 1 onion, chopped
- 1 red bell pepper, chopped
- Parsley, chopped
- 3 eggs
- 3 tablespoons flour
- Salt, to taste
- Black pepper, to taste
- Paprika, to taste
- 1 chicken fillet, chopped
- 1 green bell pepper, chopped
- 5.3 oz mushrooms, chopped
- ½ cup cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded
- Oil for greasing and cooking
Instructions
- Step 1: Grate the potatoes and place them in a strainer. Rinse with water, then squeeze out all the excess moisture. Transfer the grated potatoes to a bowl and add the chopped onion, red bell pepper, parsley, eggs, salt, paprika, black pepper, and flour. Mix thoroughly until fully combined.
- Step 2: Preheat the oven to 180°C (356°F). Grease a baking sheet with oil and line it with parchment paper. Spread the potato mixture evenly on the sheet and bake for about 25 minutes until it is set and slightly golden.
- Step 3: While the potato base bakes, heat a pan over medium-high heat with some oil. Sauté the chopped onion until translucent, then add the chicken pieces. Cook until browned. Add the mushrooms, green and red bell peppers, and minced garlic. Continue cooking until the vegetables soften. Season with salt and black pepper, then stir in the cheddar cheese and mix until melted.
- Step 4: Remove the baked potato sheet from the oven and cut it into squares. Place the chicken filling on one side of each square, then roll them up. Arrange the rolls on a greased and parchment-lined baking sheet, spacing them evenly. Sprinkle mozzarella cheese and chopped parsley on top.
- Step 5: Bake the rolls in the oven for about 20 minutes, until the cheese on top is melted and golden. Serve warm and enjoy!
Tips & Variations
- Make sure to squeeze out as much water as possible from the grated potatoes to help the potato base hold together better.
- Substitute cheddar and mozzarella with your favorite cheeses like gouda or Monterey Jack for a different flavor profile.
- Add some smoked paprika or chili flakes to the chicken filling if you prefer a bit of heat.
- Use leftover roasted chicken instead of raw chicken fillet for a quicker version.
Storage
Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (356°F) for 10–15 minutes to maintain crispiness, or microwave for 1–2 minutes if in a hurry, though texture may soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the potato base ahead of time?
Yes, you can prepare and bake the potato sheet in advance, then refrigerate it until ready to assemble and bake the rolls. This helps save time on the day you plan to serve.
What can I use instead of potatoes?
You can substitute potatoes with grated sweet potatoes or a mix of root vegetables like parsnips and carrots for a slightly different taste and texture.
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Easy Chicken and Potato Rolls Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
This Easy Chicken and Potato Rolls recipe features a delightful combination of grated potato sheet cake rolled with a savory chicken and vegetable filling, topped with melted cheeses and baked to golden perfection. Perfect for a comforting dinner, this dish blends crispy potato layers with flavorful sautéed chicken, peppers, and mushrooms, creating an irresistible meal that’s both hearty and satisfying.
Ingredients
Potato Sheet Cake
- 5 potatoes, grated
- 1 onion, chopped
- 1 red pepper, chopped
- Parsley, chopped
- 3 eggs
- 3 tbsp flour
- Salt, to taste
- Black pepper, to taste
- Paprika, to taste
Chicken Filling
- 1 chicken fillet, chopped
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 5.3 oz mushrooms, chopped
- ½ cup cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded
- Salt, to taste
- Black pepper, to taste
- Oil, for cooking and greasing
- Minced garlic (quantity not specified, approx. 1 tsp)
Instructions
- Prepare the Potato Sheet: Grate the potatoes and place them in a strainer. Rinse with water and squeeze out all excess moisture. Transfer to a bowl, then add the chopped onion, red pepper, parsley, eggs, salt, paprika, black pepper, and flour. Mix everything thoroughly until well combined. Grease a baking sheet with oil and line it with parchment paper. Spread the potato mixture evenly on the baking sheet. Bake in a preheated oven at 180°C (356°F) for about 25 minutes until set and slightly golden.
- Cook the Chicken Filling: Heat a pan over medium-high heat and add oil. Sauté the chopped onion until translucent. Add the chopped chicken fillet and cook until nicely browned. Then add the chopped mushrooms, red and green bell peppers, and minced garlic. Continue cooking until vegetables are softened. Season with salt and black pepper. Stir in the cheddar cheese until melted and mixed thoroughly, then turn off the heat.
- Assemble and Bake the Rolls: Once the potato sheet is baked and slightly cooled, cut it into squares. Place a spoonful of the chicken filling on one side of each square, then carefully roll the potato sheet over the filling. Arrange the rolls on a greased and parchment-lined baking sheet, ensuring enough space between them. Sprinkle shredded mozzarella cheese on top of each roll, followed by chopped parsley. Bake again at 180°C (356°F) for about 20 minutes until cheese is melted and the rolls are heated through. Serve warm and enjoy your delicious chicken and potato rolls!
Notes
- Be sure to squeeze out all the moisture from the grated potatoes to ensure the sheet bakes crisp and holds together well.
- You can adjust the herbs and spices such as paprika and parsley based on your preference.
- Minced garlic is optional but adds great flavor to the filling.
- If you prefer, substitute chicken fillet with turkey or a plant-based alternative for variation.
- Use parchment paper for easy cleanup and to prevent sticking during baking.
- Let the potato sheet cool slightly before cutting and rolling to avoid breaking.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: chicken rolls, potato rolls, baked chicken recipe, easy dinner recipe, potato sheet cake, cheesy chicken rolls
