Creamy Chicken and Scalloped Potatoes
Dive into the ultimate comfort food with this Creamy Chicken and Scalloped Potatoes recipe, a hearty combination of tender chicken chunks, buttery layers of thinly sliced russet potatoes, and an irresistibly rich, cheesy cream sauce. Baked to golden perfection, this dish boasts a luscious blend of sharp cheddar and Parmesan cheese, while hints of garlic and paprika elevate its savory flavor profile. Perfect for family dinners or special occasions, this all-in-one casserole offers a soul-warming meal that’s both satisfying and sophisticated. Serve up this cheesy, creamy indulgence straight out of the oven and garnish with fresh parsley for a pop of color and freshness!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 5 medium Russet potatoes
- 2 cups Heavy cream
- 1 cup Chicken broth
- 2 cups Shredded cheddar cheese
- 1 cup Grated Parmesan cheese
- 3 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 medium Onion
- 2 pieces Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or mandoline. Set aside in a bowl of cold water to prevent browning.
Cut the chicken breasts into bite-sized chunks. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of paprika.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chicken and cook for 6-8 minutes, until browned and cooked through. Remove from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the diced onion and sauté for 3-4 minutes until softened, then add minced garlic and cook for another minute.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Slowly whisk in the chicken broth and heavy cream, ensuring there are no lumps. Bring the mixture to a simmer and cook for 3-4 minutes until slightly thickened.
Remove the skillet from heat, then stir in 1 cup of shredded cheddar cheese and 1/2 cup of Parmesan cheese until melted and smooth. Season with the remaining salt, pepper, and paprika.
Drain the potatoes and pat them dry. Layer half of the potato slices in the prepared baking dish, overlapping them slightly. Spread half of the cooked chicken over the potatoes, then pour half of the cream sauce on top. Repeat with the remaining potatoes, chicken, and sauce.
Sprinkle the remaining cheddar and Parmesan cheese evenly over the top.
Cover the baking dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 20-30 minutes, until the potatoes are tender, and the top is golden and bubbly.
Remove the dish from the oven and let it rest for 10 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 1007 mg | 44% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.5 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 457 mg | 35% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 987 mg | 21% | |
*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.
