Here’s a simple, cozy, and healthy Potato and Chicken Casserole recipe that’s sure to become a favorite! 😋
Ingredients (serves 4–6)
3–4 medium potatoes, thinly sliced
2 cups cooked chicken, shredded or diced
1 cup cheddar cheese, shredded
1 cup milk (or cream for extra richness)
2 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp paprika
½ tsp salt
½ tsp black pepper
1 tsp dried thyme (optional)
2 tbsp flour (for thickening)
Fresh parsley for garnish (optional)
Instructions
Preheat oven: Set oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Cook potatoes: Parboil sliced potatoes in salted water for 5–7 minutes until slightly tender but not fully cooked. Drain and set aside.
Make sauce:
In a skillet, melt butter over medium heat.
Add onions and garlic, sauté until soft.
Sprinkle in flour, stir for 1–2 minutes.
Gradually add milk, stirring constantly until sauce thickens.
Season with salt, pepper, paprika, and thyme.
Assemble casserole:
Layer half of the potato slices at the bottom of the baking dish.
Spread half of the chicken over the potatoes.
Pour half of the sauce on top.
Repeat layers with remaining potatoes, chicken, and sauce.
Sprinkle shredded cheese evenly on top.
Bake: Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes, until cheese is golden and bubbly.
Garnish & serve: Let it rest 5 minutes, then sprinkle with fresh parsley and serve warm.
✨ Tips:
Add vegetables like broccoli or carrots for extra nutrition.
Swap cheddar for mozzarella or Gruyère for a different flavor.
Make ahead: Assemble, cover, and refrigerate. Bake when ready.
If you want, I can also give you a one-pan version where you don’t even need to boil the potatoes first—super quick for weeknights.
Do you want me to do that?
