Chicken And Potato Casserole Recipe

Name: Chicken And Potato Casserole Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 6
Cuisine: American
Ingredients: 1.5 lb (700 g) boneless skinless chicken breasts, cut into 1-inch pieces; 2 lb (900 g) russet or Yukon Gold potatoes, thinly sliced (about 4 medium); 1 medium yellow onion, thinly sliced; 2 cloves garlic, minced; 1 cup (240 ml) low sodium chicken broth; 1 cup (240 ml) whole milk or 2% milk; 1 cup (100 g) shredded sharp cheddar cheese; 1/2 cup (60 g) plain breadcrumbs or panko; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons chopped fresh parsley for garnish

fromchickenrecipes.blog chickenrecipes.blog/chicken-and-potato-casserole-recipe

This casserole is patient and forgiving, perfect for someone making a comforting family dinner without fuss, it holds up well if you swap chicken cuts or cheese, and it feeds a crowd or provides easy leftovers for lunches, so it fits into busy schedules and beginner cooks will find the steps repetitive enough to build confidence.

80 min

cook 60 min

Serves 6

American

Ingredients

Instructions

Preheat the oven to 375°F (190°C) and grease a 9x13 inch or similar oval baking dish with a little butter.
Toss the potato slices in a bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper, spread half the potatoes in an even layer in the bottom of the dish.
In a skillet over medium heat add 1 tablespoon olive oil and 1 tablespoon butter, cook the onion until softened about 5 minutes then add garlic and cook 30 seconds more.
Add the chicken pieces to the skillet, season with thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper, cook until just browned on the outside about 4 minutes but not fully cooked through.
Layer the cooked chicken and onion mixture over the potatoes, sprinkle half the cheese over the top, then layer the remaining potato slices evenly.
Whisk together the chicken broth and milk, pour evenly over the layered casserole so it settles between the potatoes and chicken.
Dot the top with remaining butter, sprinkle the remaining cheese and breadcrumbs evenly over the top.
Cover the dish tightly with foil and bake for 35 minutes, remove the foil and bake another 20 to 25 minutes until potatoes are tender and top is golden brown.
Let the casserole rest 10 minutes before sprinkling with chopped parsley and serving.

Nutrition

Calories: 520 kcal
Carbohydrate Content: 40 g
Protein Content: 38 g
Fat Content: 22 g