Chicken and Potato Casserole: The Ultimate Comfort Dish
A hearty and creamy chicken and potato casserole with a crispy cheese topping. Perfect for family dinners and meal prep!
Equipment
- Large Mixing Bowl
- Cutting Board
- Knife
- Saucepan
- Whisk
- Baking Dish
- Oven
Ingredients
For the Casserole
- 2 cups cooked chicken shredded or diced
- 4 medium potatoes cubed
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 ½ cups shredded cheese cheddar, mozzarella, or a blend
- 1 cup heavy cream or milk for a lighter version
- ½ cup chicken broth for extra flavor
- 2 tbsp butter melted
- 2 tbsp flour for thickening
- 1 tsp paprika for added flavor
- 1 tsp Italian seasoning for extra depth
- 2 tbsp olive oil for roasting potatoes
- to taste salt and black pepper for seasoning
Instructions
- Preheat the oven to 375°F (190°C). Toss the cubed potatoes with olive oil, salt, pepper, and paprika. Spread them on a baking tray and roast for 20 minutes until slightly crispy.
- While the potatoes are roasting, cook the chicken if needed, then shred or dice it into bite-sized pieces.
- In a saucepan over medium heat, melt the butter. Add chopped onions and garlic, cooking until fragrant. Stir in the flour to create a roux.
- Gradually whisk in the chicken broth and heavy cream, allowing the sauce to thicken. Add salt, pepper, and Italian seasoning.
- In a greased baking dish, layer half of the roasted potatoes, followed by shredded chicken, and half of the creamy sauce. Repeat the layers.
- Sprinkle shredded cheese evenly on top. Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for another 10 minutes until the cheese is golden and bubbly.
Video
Notes
To make this dish ahead of time, assemble it and refrigerate before baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
