Yummy Easy Scalloped Chicken Casserole
Warm, comforting, and irresistibly creamy, this Yummy Easy Scalloped Chicken Casserole is the ultimate one-dish dinner for busy nights. Featuring tender layers of thinly sliced russet potatoes, juicy shredded chicken, and a rich, cheese-infused sauce, this casserole strikes the perfect balance of flavor and texture. Topped with golden panko breadcrumbs and melted cheddar for a crispy finish, it’s a delightful combination of creamy and crunchy in every bite. Ready in just over an hour, this family-friendly dish is not only easy to make but also hearty enough to serve a crowd. Perfect for weeknight dinners or potluck gatherings, this casserole can be garnished with fresh parsley for a pop of color and a hint of freshness. Taste the cozy goodness of this baked classic tonight!
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Recipe Information
Ingredients
- 3 cups cooked chicken (shredded or diced)
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1.5 cups whole milk
- 2 cups cheddar cheese (shredded)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
- 0.5 cups panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Peel the russet potatoes and slice them into 1/8-inch thick rounds. Set them aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the chicken broth and milk, ensuring no lumps remain.
Cook the sauce for 3-5 minutes until it thickens. Stir in 1.5 cups of cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth. Remove from heat.
Spread a thin layer of the cheese sauce on the bottom of the prepared baking dish. Layer half of the potato slices evenly over the sauce.
Sprinkle half of the shredded chicken over the potatoes, followed by a layer of the cheese sauce. Repeat with the remaining potatoes, chicken, and cheese sauce.
In a small bowl, mix the panko breadcrumbs with the olive oil. Sprinkle the remaining 0.5 cup of cheddar cheese over the casserole, followed by the breadcrumb mixture.
Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the potatoes are tender.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with chopped fresh parsley.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.2 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 395 mg | 30% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1508 mg | 32% | |
*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.
