Description
A velvety, golden chicken and potato casserole with garlic, herbs, and cheese. Terry and cheesy, this one-pan dish is perfect for weeknights or family gatherings. Packed with flavor but effortless to prepare.
Ingredients
1.5 lbs boneless, skinless chicken breast, cubed
2 medium Russet potatoes, peeled and diced
1 cup chicken broth
1/2 cup heavy cream (or half-and-half)
4 garlic cloves, minced
1 tsp dried thyme
1 tsp onion powder
1/2 tsp garlic powder
Salt to taste
Black pepper to taste
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Optional: 1 cup frozen peas/corn, 2 tbsp breadcrumbs, fresh parsley for garnish
Instructions
Preheat oven to 375°F (190°C)
Toss chicken cubes with garlic and dry herbs on a baking sheet
Roast chicken for 20 minutes until nearly cooked through
In a saucepan, combine broth, cream, remaining herbs, salt, and pepper
Bring to a simmer, whisk until slightly thickened
In a buttered 9×13-inch baking dish, layer potatoes over chicken
Pour the sauce over the chicken and potatoes
Top with shredded mozzarella and Parmesan
Bake for 20 minutes until bubbly and golden
Let rest for 5-10 minutes before serving
Notes
For extra crunch, sprinkle breadcrumbs on top before baking
Add frozen peas or corn to the sauce for color contrast
Use gluten-free flour for a starch-free coating if needed
Store leftovers in an airtight container for 3-4 days
- Prep Time: 15
- Cook Time: 40
- Category: chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 150mg