Chicken Mushroom Moussaka
Greek Moussaka is one of the most popular dishes in Greece. If you ever visited Greece then you know that every single tavern or household serves delicious and juicy Moussaka :). If you are like me and you don’t eat beef or pork, then try using chicken or turkey instead and make this delicious Chicken mushroom moussaka.
Time is precious nowadays, so if you are looking for a different and a faster version of this popular meal, you are in the right place!
This Chicken Mushroom Moussaka is one of my favorite recipe ideas for lunch. It’s quite different than the original Greek Moussaka because it doesn’t contain eggplants, beef, tomatoes, and bechamel – which is great for everyone who eats gluten-free food. Instead of eggplants, I used sliced potatoes which makes this dish absolutely perfect for winter months.
Prep time: 30 min Cook time: 40 min Total: 1 h 10 min Servings: 4
INGREDIENTS
- about 5 medium potatoes, thinly sliced (600g)
- 1 big red pepper
- 2 cups (200g) sliced mushrooms
- 14.1oz (400g) fresh chicken breasts
- 10.6oz (300g) of cream cheese
- 5.3oz (150g) Emmental (or Edam) cheese slices
- 1 small onion
- 2-3 tablespoons olive oil
- 1/3 teaspoon of salt (optional)
INSTRUCTIONS
- Preheat the oven to 390°F (200°C). Grease the ovenproof dish with the olive oil. Cook the sliced potatoes in a pot of boiling water for 5 min only. Drain the potatoes and set aside.
- Chop the pepper, mushrooms, onion, and chicken breast into small pieces. Add to a pan with a little olive oil and salt. Cook, on a medium heat, for about 5-6 minutes. Remove from the heat and set aside.
- Put a third of the potato slices in a prepared ovenproof dish. Top with a half of the chicken, mushrooms, pepper mixture. Then spread with a cream cheese evenly. Repeat the process. At the end add the third layer of potato and cover it with Emmental cheese slices.
- Bake for about 40min until golden brown. Let it cool for 10-15 minutes before serving.
- Enjoy your Chicken Mushroom Moussaka!
