Chicken and Potato Casserole
Bring comfort food to the table with this hearty and delicious Chicken and Potato Casserole! Perfectly seasoned, bite-sized chicken pieces are paired with tender, buttery layers of thinly sliced russet potatoes and melted cheddar cheese, all brought together with a creamy garlic and onion-infused sauce. This easy-to-make baked casserole is bursting with rich, savory flavors and a touch of paprika and thyme for a subtle herby kick. Ready in just 20 minutes of prep and a little over an hour of cooking, this one-dish wonder is ideal for feeding a hungry family or impressing guests with minimal effort. Serve it warm, garnished with a sprinkle of fresh parsley for a pop of color and brightness, and watch it become a household favorite! Perfect for weeknight dinners, potlucks, or cozy gatherings, this irresistible chicken and potato bake is the epitome of comfort food done right.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 large russet potatoes
- 1 medium onion
- 3 cloves garlic cloves
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel and slice the potatoes into thin rounds, about 1/4 inch thick. Set aside.
Dice the chicken breasts into bite-sized pieces and season with paprika, thyme, salt, and pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken pieces on all sides until lightly browned (about 5 minutes). Remove and set aside.
In the same skillet, add the butter and diced onion. Sauté until the onion is translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute.
Pour in the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a simmer and let it cook for 3-4 minutes until slightly thickened. Remove from heat.
Grease a 9x13-inch baking dish with cooking spray or a light coat of olive oil.
Layer half of the potato slices evenly across the bottom of the dish. Sprinkle with a pinch of salt and pepper.
Add half of the cooked chicken pieces over the potatoes, followed by half of the shredded cheese.
Repeat with a second layer of potatoes, seasoned lightly with salt and pepper, followed by the remaining chicken pieces and shredded cheese.
Pour the cream and broth mixture evenly over the top, ensuring it seeps through the layers.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake uncovered for an additional 15-20 minutes, or until the top is golden and bubbly and the potatoes are fork-tender.
Let the casserole rest for 5 minutes after removing it from the oven. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
4570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.3 g | 294% | |
| Saturated Fat | 120.5 g | 602% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1140 mg | 380% | |
| Sodium | 5284 mg | 230% | |
| Total Carbohydrate | 293.5 g | 107% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 21.9 g | ||
| Protein | 313.6 g | 627% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1964 mg | 151% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 9080 mg | 193% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
