Description
Creamy chicken and potato casserole blends hearty comfort with rich flavor profiles from rural French kitchens. Home cooks discover a satisfying meal that delivers warmth and nostalgia on each delightful forkful.
Ingredients
Scale
- 1.5 lbs (680 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 6 medium potatoes, peeled and thinly sliced (Yukon Gold or Russet)
- 1.5 cups (360 ml) heavy cream (or half-and-half)
- 1.5 cups (360 ml) chicken broth
- 1 cup (100 g) shredded cheddar cheese (plus extra for topping)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 0.5 cup (50 g) grated Parmesan cheese
- 2 tablespoons (30 g) butter
- 2 tablespoons (16 g) flour (for thickening)
- 1 teaspoon dried thyme (or Italian seasoning)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare a 9×13-inch baking dish by lightly greasing the surface and set the oven temperature to 375F (190C).
- Create a flavor base by melting butter in a skillet over medium heat, then incorporate flour and whisk continuously for 1-2 minutes to develop a smooth roux.
- Gradually introduce heavy cream and chicken broth into the roux, stirring consistently until the mixture thickens and becomes velvety.
- Blend cheddar and Parmesan cheese into the sauce until completely melted, then season with thyme, salt, and pepper to enhance the overall taste profile.
- Construct the first layer of the casserole by arranging half of the potato slices across the bottom of the prepared baking dish.
- Distribute half of the onions, minced garlic, and chicken pieces evenly over the potato layer to ensure balanced flavor distribution.
- Drizzle approximately half of the creamy cheese sauce across the first layer, ensuring complete coverage.
- Repeat the layering process with remaining potatoes, chicken, onions, and garlic, then pour the remaining cheese sauce over the top.
- Shield the casserole with aluminum foil and bake for 45-50 minutes, allowing potatoes to become tender and chicken to cook thoroughly.
- Remove the foil, sprinkle additional cheddar cheese over the surface, and return to the oven for 10-15 minutes until the cheese transforms into a golden, bubbling crust.
- Optional: Garnish with freshly chopped parsley before serving the hot casserole directly from the baking dish.
Notes
- Swap heavy cream for Greek yogurt or milk to reduce calories and make the dish lighter.
- Use sweet potatoes instead of regular potatoes for added nutrients and a different flavor profile.
- Prep ingredients beforehand to streamline the cooking process and reduce kitchen stress.
- Add a sprinkle of smoked paprika or red pepper flakes for an extra flavor kick and subtle heat.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 85 mg