Easy Scalloped Chicken
Creamy, cheesy, and irresistibly comforting, this Easy Scalloped Chicken recipe is the perfect one-pan dinner that combines tender chicken, layers of velvety potatoes, and a rich homemade cheese sauce. With only 20 minutes of prep time, this dish is ideal for busy weeknights or cozy family dinners. The golden, bubbly topping of cheddar and Parmesan cheeses creates a stunning presentation, while the garlic and onion powders infuse every bite with bold, savory flavor. Serve this hearty casserole with a side of steamed vegetables or fresh salad for a complete meal that will have everyone coming back for seconds. Plus, it’s made with simple ingredients you likely already have on hand, making it a convenient and delicious addition to your recipe rotation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 medium Russet potatoes
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1.5 cups Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Shredded cheddar cheese
- 0.5 cups Parmesan cheese
- 2 tablespoons Fresh parsley (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with butter or non-stick spray.
Slice the russet potatoes into thin, even slices (about 1/8-inch thick) and set them aside.
Trim and dice the chicken breasts into bite-sized pieces.
In a large skillet over medium heat, melt the butter. Once melted, whisk in the flour to create a roux and cook for 1 minute, stirring constantly.
Slowly pour in the chicken broth, whisking continuously to prevent lumps. Add the milk and continue whisking until the mixture thickens, about 3-4 minutes.
Stir in the garlic powder, onion powder, salt, and black pepper. Remove the pan from heat and mix in 1.5 cups of the cheddar cheese and all of the Parmesan cheese. Stir until melted and smooth.
Layer half of the potato slices evenly across the bottom of the prepared baking dish. Top with half of the diced chicken pieces, then pour half of the cheese sauce over the layer.
Repeat the layering process with the remaining potatoes, chicken, and cheese sauce.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top of the casserole.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Remove the casserole from the oven and allow it to cool for 5-10 minutes. Optionally, garnish with fresh parsley before serving.
Nutrition Facts
Calories |
3074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.6 g | 197% | |
| Saturated Fat | 90.9 g | 454% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 6038 mg | 263% | |
| Total Carbohydrate | 203.5 g | 74% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 27.4 g | ||
| Protein | 222.9 g | 446% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 2737 mg | 211% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 5850 mg | 124% | |
*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.
