Description
A cozy and filling casserole made with tender chicken, creamy potatoes, and a rich savory sauce, perfect for those busy evenings.
Ingredients
Main Ingredients
- 2 lbs Chicken (breast, thighs, or shredded rotisserie) (Use your preferred chicken type.)
- 2 lbs Yukon Gold potatoes (Preferred for creaminess.)
- 1 medium Onion, diced (For a savory base.)
- 2 cloves Garlic, minced (Fresh or powdered.)
- 2 cups Chicken broth (For flavor.)
- 1 cup Cream or sour cream (Use a dairy-free option if needed.)
- 1 tbsp Flour or cornstarch (For thickening the sauce.)
- 1 cup Cheese (optional) (For extra comfort.)
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tsp Dried herbs (thyme or rosemary) (For flavor.)
Dairy-Free Option
- 1 can Coconut milk, full fat (For a creamy sauce.)
- 1 tbsp Ghee or olive oil (For rich flavor.)
- 1 tbsp Arrowroot powder (For thickening without clumping.)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Chop the potatoes into small, even chunks. Dice the onion and mince the garlic.
Making the Sauce
- In a pot, warm ghee or butter, cook onion for a few minutes, then add garlic.
- Stir in broth and your creamy ingredient. If thickening, whisk the thickener with a splash of cold broth first, then add it in.
Assembling the Casserole
- Add the chopped potatoes and chicken to the baking dish.
- Pour the sauce over the mixture and stir well to ensure everything is coated.
Baking
- Cover the dish with foil and bake for about 35 to 45 minutes, until the potatoes are tender.
- Remove the foil, add cheese if using, and bake uncovered for another 10 to 15 minutes until bubbly.
Serving
- Let the casserole sit for 10 minutes before serving to help it set.
Notes
Keep the potato chunks small for even cooking. Season in layers for better flavor. Let the casserole rest for better texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: dinner, Main Course
- Cuisine: American