Creamy Chicken and Potato Casserole

Name: Creamy Chicken and Potato Casserole
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 lb Yukon Gold potatoes, about 1/4 inch thick, sliced; 1.5 lb Chicken, thighs boneless skinless cut into bite size pieces; 1 tbsp Olive Oil; 1 tsp Dried Thyme; 1 tsp Smoked Paprika; 1 tsp salt, for the potato water, plus more; 0.5 tsp Ground Black Pepper; 3 tbsp Unsalted Butter; 1 medium Yellow Onion, diced; 4 Garlic, minced; 3 tbsp All Purpose Flour; 1.5 cup Low Sodium Chicken Broth; 1 cup Heavy Cream; 4 oz Cream Cheese, softened; 1.5 cup sharp cheddar, shredded divided; 0.5 cup Parmesan Cheese, grated; Fresh parsley or chives, chopped for garnish

A cozy one-dish dinner with tender Yukon Gold potatoes, seared chicken thighs, and a from-scratch cheesy garlic cream sauce. No canned soup, freezer friendly, and perfect for busy weeknights.

Blazewoman84

Prep20 min

Cook55 min

Total1 hr 15 min

Servings6

Difficultymedium

AmericanEntrees

Ingredients

2 lbYukon Gold potatoes, about 1/4 inch thick, sliced
1.5 lbChicken, thighs boneless skinless cut into bite size pieces
1 tbspOlive Oil
1 tspDried Thyme
1 tspSmoked Paprika
1 tspsalt, for the potato water, plus more
0.5 tspGround Black Pepper
3 tbspUnsalted Butter
1 mediumYellow Onion, diced
4Garlic, minced
3 tbspAll Purpose Flour
1.5 cupLow Sodium Chicken Broth
1 cupHeavy Cream
4 ozCream Cheese, softened
1.5 cupsharp cheddar, shredded divided
0.5 cupParmesan Cheese, grated
Fresh parsley or chives, chopped for garnish

Instructions

1
Preheat the oven to 375°F. Grease a 9x13 casserole dish with butter or cooking spray.
2
Boil the sliced potatoes in well-salted water for 5 minutes, until slightly bendable but still holding their shape. Drain and set aside.
3
Season the chicken with salt, pepper, thyme, and smoked paprika. Heat the olive oil in a cast iron skillet over medium-high heat and sear the chicken for 4 to 5 minutes until golden. Transfer to a plate.
4
In the same skillet, melt the butter and cook the onion for about 4 minutes until soft. Add the garlic and stir for 30 seconds. Sprinkle in the flour and cook for 1 minute, stirring constantly.
5
Slowly whisk in the broth, then the heavy cream. Add the cream cheese and stir until smooth. Simmer 3 to 4 minutes until thick. Remove from heat and stir in 1 cup cheddar and all the Parmesan.
6
Layer half the potatoes in the dish, top with half the chicken, and pour over half the sauce. Repeat with the remaining potatoes, chicken, and sauce.
7
Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1/2 cup cheddar, and bake 15 to 20 minutes more until bubbly and golden. The chicken should reach 165°F.
8
Let the casserole rest for 10 minutes before cutting. Garnish with parsley or chives and serve.