Description
A comforting, creamy chicken and potato casserole made with simple pantry staples. This one-dish meal is perfect for busy weeknights, meal prep, and leftovers, offering rich flavor with minimal effort.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and sliced into 1/8 inch rounds
- 2 boneless, skinless chicken breasts
- 2 tbsp unsalted butter, divided
- 1/4 cup all-purpose flour
- 1 cup chicken broth (low-sodium)
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 1 cup shredded sharp cheddar cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray.
- Season chicken breasts with salt and pepper. Heat 1 tbsp butter in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through. Remove, let rest, then slice into bite-sized pieces.
- While chicken rests, slice potatoes into thin, even rounds. Place slices in a bowl of cold water to prevent browning.
- In the same skillet, melt remaining 1 tbsp butter. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth and heavy cream. Simmer for 3-4 minutes until thickened. Stir in garlic powder, onion powder, 1/2 tsp salt, and 1/4 tsp pepper.
- Drain and pat potatoes dry. Layer half the potatoes in the baking dish. Pour half the sauce over potatoes, then add sliced chicken. Top with remaining potatoes and pour rest of sauce over them. Press down gently.
- Cover dish with foil and bake for 30 minutes. Remove foil, sprinkle with cheddar cheese, and bake uncovered for another 15 minutes until cheese is bubbly and potatoes are tender.
- Let rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
Slice potatoes thinly and evenly to ensure they cook through. Rest the chicken before slicing to keep it juicy. For a crispier top, broil for the last 2 minutes. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2
- Sodium: 600
- Fat: 35
- Saturated Fat: 18
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
Keywords: chicken potato casserole, easy dinner, comfort food, meal prep, one pot meal, creamy chicken, potato recipe, weeknight dinner