Scalloped Chicken and Potatoes Elite
Indulge in the ultimate comfort food with Scalloped Chicken and Potatoes Elite, a decadent layered dish that combines tender chicken, creamy potatoes, and rich, cheesy goodness. This elevated casserole features perfectly seasoned chicken breasts, thinly sliced russet potatoes, and a luscious homemade sauce made with Parmesan, cheddar, and a hint of thyme. A golden, bubbly top of melted cheese crowns this masterpiece, while fresh parsley adds a vibrant finishing touch. With its seamless blend of creamy textures and bold flavors, this recipe is perfect for family dinners, special occasions, or satisfying your craving for a hearty, oven-baked classic. Ready in just over an hour, this dish is sure to become a go-to favorite for comfort food lovers!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 4 medium-sized Russet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 0.5 cups Chicken broth
- 0.5 cups Parmesan cheese
- 1 cups Cheddar cheese, shredded
- 1 medium-sized Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
Thinly slice the potatoes into rounds about 1/8-inch thick. Use a mandoline slicer for uniform slices, if available, and set them aside in cold water to prevent browning.
Season the chicken breasts with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and paprika. Heat olive oil in a skillet over medium heat, then sear the chicken on both sides until golden brown, about 4 minutes per side. Remove the chicken, let it rest for 5 minutes, then cut into bite-sized pieces.
In the same skillet, melt the butter over medium heat. Add the diced onion and sauté until soft, about 5 minutes, then add the minced garlic and cook for 1 minute more.
Whisk in the flour, stirring constantly, to create a roux. Cook for 1-2 minutes without letting it brown.
Gradually whisk in the milk, cream, and chicken broth. Continue whisking until the mixture thickens, about 3-5 minutes.
Stir in the thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, Parmesan cheese, and half of the cheddar cheese. Remove the skillet from heat once the cheese has melted and the sauce is smooth.
Drain the potato slices and pat them dry. Layer half of the potato slices in the prepared baking dish, slightly overlapping them.
Spread half of the chicken pieces over the potatoes, followed by half of the cream sauce. Repeat with the remaining potatoes, chicken, and sauce.
Sprinkle the remaining cheddar cheese evenly over the top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are fork-tender and the cheese is golden and bubbly.
Remove from the oven and let rest for 10 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 6.2 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 336 mg | 26% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 945 mg | 20% | |
*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.
