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Introduction
Looking for a hearty, satisfying meal that’s easy to make and loved by all? This potato casserole with chicken is just the ticket. It’s the kind of warm, cheesy, comfort food that brings everyone to the table with a smile. Perfect for busy weeknights or relaxed weekend gatherings, this casserole layers tender chicken, soft potatoes, and a creamy, flavorful sauce—all baked until golden and bubbly. It’s one of those recipes you’ll come back to again and again.
Ingredients
For the casserole:
- 4 medium potatoes, peeled and thinly sliced
- 2 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
- 1 cup shredded cheddar cheese
- 1/2 cup mozzarella cheese (optional, for extra meltiness)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme or rosemary (optional)
For the sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
Instructions
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Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
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Prepare the sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly. Slowly add the milk and chicken broth, whisking until smooth. Cook for 4–5 minutes, or until the sauce thickens. Stir in salt, pepper, and Parmesan if using. Remove from heat.
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Sauté the aromatics: In a skillet, heat olive oil or butter. Add chopped onion and garlic, and cook until soft and fragrant (about 3–4 minutes). Set aside.
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Layer the casserole: Start by placing half the sliced potatoes in the bottom of the baking dish. Sprinkle with salt, pepper, paprika, and thyme. Add half of the chicken, half of the sautéed onions and garlic, and half of the cheese. Pour over half of the sauce. Repeat the layers.
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Top it off: Sprinkle the remaining cheese on top.
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Bake: Cover with foil and bake for 45 minutes. Then uncover and bake for another 15–20 minutes, or until the top is golden and bubbly and the potatoes are fork-tender.
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Let it rest: Allow the casserole to sit for 5–10 minutes before serving to let everything set.
Serving and Storage Tips
- Serve with: A crisp green salad, steamed vegetables, or crusty bread make perfect companions to this rich and filling dish.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- To reheat: Warm individual portions in the microwave, or reheat in the oven at 350°F (175°C) covered with foil until hot throughout.
Variations
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