Cut the peeled potatoes into cubes and boil them in salted water. Drain them and mash them with a fork. Add the feta cheese, which has also been mashed with a fork and the finely chopped dill. With this mixture, cover the bottom of a pre-greased tray.
Heat up the remainder of the butter and fry the diced chicken in it. Once the meat is browned, add the coarsely chopped mushrooms. Wait until the mushrooms soften and then add salt and black pepper to taste. Add the finely chopped onion to the chicken and mushrooms and sauté for a few minutes.
Remove from the heat and sprinkle it with paprika. Pour the mixture over the potatoes and feta cheese. Sprinkle the top with plenty of grated cheese and bake at 356°F (180 °C) until tender.