Step 1: Prepare the Potatoes
Peel, boil, and mash the potatoes until smooth.
Season with salt, a pinch of paprika, and a little butter for flavor. Set aside.
Step 2: Cook the Chicken and Mushrooms
Heat 1 tbsp butter in a skillet over medium heat.
Add the chopped onion and sauté until translucent.
Stir in the mushrooms and garlic, and cook until soft and golden.
Add the cooked chicken, season with basil, paprika, and salt, and stir well.
Pour in the cream and simmer for 2–3 minutes until thickened. Remove from heat.
Step 3: Assemble the Muffins
Preheat your oven to 180°C (356°F).
Grease a muffin tin or line it with muffin cups.
Press mashed potatoes into each muffin cup, creating a base and shaping a hollow in the center for the filling.
Spoon the chicken and mushroom mixture into the potato cups.
Step 4: Add Cheese and Bake
Sprinkle grated cheese generously on top of each muffin.
Bake in the preheated oven for 25–30 minutes or until the tops are golden and bubbly.
Step 5: Garnish and Serve
Let the muffins cool slightly before removing them from the tin.
Garnish with freshly chopped dill and serve warm.
5 Serving Suggestions
Serve with a side of sour cream or garlic yogurt dip.
Pair with a fresh green salad for a light meal.
Add a drizzle of hot sauce for a spicy kick.
Enjoy alongside roasted vegetables for a hearty dinner.
Serve as appetizers at parties or brunch gatherings.
Cooking Tips
Use leftover mashed potatoes for convenience.
Pre-cooked rotisserie chicken works great for this recipe.
Add chili flakes or cayenne pepper for extra heat.
Grease the muffin tin well to prevent sticking, or use silicone muffin molds.
Experiment with different cheeses like mozzarella, gouda, or cheddar for variation.
Nutritional Benefits
Potatoes provide fiber, potassium, and energy-boosting carbohydrates.
Chicken adds lean protein for muscle growth.
Mushrooms are rich in antioxidants and vitamins.
Dietary Information
Gluten-free (ensure all ingredients are gluten-free certified).
Contains dairy and eggs.
Nutritional Facts (Per Muffin)
Calories: 180
Protein: 9g
Carbohydrates: 15g
Fat: 10g
Fiber: 2g
Sugar: 2g
Why You’ll Love This Recipe
Easy to make and great for meal prep.
Perfect for using leftover mashed potatoes and chicken.
Cheesy, creamy, and packed with flavor in every bite.
A fun and kid-friendly way to enjoy potatoes.
Conclusion
These Cheesy Potato and Chicken Muffins are a versatile and crowd-pleasing dish that works for any occasion. Whether served as a snack, appetizer, or main course, their creamy texture and cheesy topping will leave everyone wanting more. Try them today and enjoy a savory treat that’s both satisfying and delicious!
Frequently Asked Questions
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes add a slightly sweeter flavor and work just as well.
Can I freeze these muffins?
Yes, freeze them after baking. Reheat in the oven or microwave before serving.
Can I make this recipe vegetarian?
Absolutely! Substitute the chicken with spinach, zucchini, or sautéed eggplant.
What type of cheese is best?
Cheddar, mozzarella, or gouda are great choices for melting.
Can I prepare these muffins in advance?
Yes, assemble and refrigerate them for up to 24 hours before baking.
How do I keep the muffins from sticking?
Grease the tin thoroughly or use silicone muffin cups.
Can I add more vegetables?
Definitely! Bell peppers, spinach, or broccoli make great additions.
What if I don’t have cream?
Replace it with whole milk or Greek yogurt for a lighter version.
Can I use cooked turkey instead of chicken?
Yes, turkey works just as well in this recipe.
How do I reheat leftovers?
Reheat in the oven at 160°C (320°F) for 10–15 minutes or microwave briefly.
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