Scalloped Chicken
Creamy, cheesy, and irresistibly comforting, Scalloped Chicken is the perfect baked casserole for hearty family dinners or cozy gatherings. This recipe layers tender slices of parboiled russet potatoes with succulent chunks of cooked chicken, all smothered in a rich, velvety cheddar cheese sauce that's seasoned to perfection with garlic powder, paprika, and black pepper. Topped with golden, bubbly cheese, this dish comes together beautifully with just 20 minutes of prep time and bakes to perfection in under an hour. Ideal for a crowd, this creamy chicken casserole pairs wonderfully with a fresh green salad or steamed vegetables, and it's garnished with freshly chopped parsley for a pop of color and flavor. Whether you're looking for a satisfying weeknight meal or a comforting classic, this Scalloped Chicken recipe promises to deliver both taste and easy sophistication.
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Recipe Information
Ingredients
- 3 cups Cooked chicken breast
- 3 large Russet potatoes
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Whole milk
- 2 cups Shredded sharp cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Peel and thinly slice the potatoes into rounds about 1/8-inch thick. Parboil the sliced potatoes in a pot of salted boiling water for 5 minutes. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk constantly for 1-2 minutes to form a roux.
Slowly pour in the chicken broth and milk, whisking constantly to create a smooth sauce. Bring the mixture to a simmer and let it thicken for 2-3 minutes.
Add the shredded cheddar cheese to the sauce, reserving about 1/2 cup for topping later. Stir until the cheese is fully melted and the sauce is smooth.
Season the sauce with salt, black pepper, garlic powder, and paprika. Taste and adjust seasoning as needed.
Spread a thin layer of the cheese sauce on the bottom of the prepared baking dish. Layer half of the potatoes evenly over the sauce, followed by half of the cooked chicken.
Pour half of the remaining cheese sauce over the chicken and potatoes. Repeat the layers with the rest of the potatoes, chicken, and cheese sauce.
Sprinkle the reserved shredded cheddar cheese over the top of the casserole.
Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
Let the scalloped chicken rest for 5-10 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
3373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 833 mg | 278% | |
| Sodium | 5835 mg | 254% | |
| Total Carbohydrate | 244.3 g | 89% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 23.7 g | ||
| Protein | 267.5 g | 535% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 2167 mg | 167% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 5919 mg | 126% | |
*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.
