Description
Hearty chicken and potato casserole brings comfort from Midwestern kitchens with layers of creamy goodness. Home cooks can savor this rich, satisfying dish that promises warmth and nostalgia on chilly evenings.
Ingredients
Scale
Main Protein:
- 4 chicken breasts, diced
Vegetables:
- 4 large potatoes, peeled and cubed
- 1 small onion, chopped
- 2 cloves garlic, minced
Dairy and Seasoning:
- 1 cup shredded cheddar cheese
- 1/2 cup (120 milliliters) sour cream
- 1/2 cup (120 milliliters) cream of chicken soup
- 1/2 cup (120 milliliters) milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare a 375F (190C) oven and lightly coat a casserole dish with cooking spray to prevent sticking.
- Warm olive oil in a skillet over medium heat, then sauté chopped onions and minced garlic until they release their aromatic essence and become translucent.
- Introduce diced chicken to the pan, cooking thoroughly until each piece develops a rich, golden-brown exterior. Enhance with salt and pepper for robust flavor.
- Create a velvety sauce by whisking together sour cream, cream of chicken soup, milk, and shredded cheese in a mixing bowl until smooth and well-integrated.
- Construct layers in the casserole dish, starting with a foundation of sliced potatoes, followed by the seasoned chicken pieces.
- Cascade the creamy mixture evenly across the layered ingredients, ensuring complete coverage.
- Shield the dish with aluminum foil and transfer to the preheated oven, baking for 45 minutes to allow flavors to meld and potatoes to tenderize.
- Uncover the casserole and return to the oven for an additional 15 minutes, allowing the top to transform into a golden, slightly crispy surface.
- Sprinkle freshly chopped parsley over the finished dish for a vibrant garnish before serving hot.
Notes
- Swap chicken for turkey or plant-based protein to accommodate different dietary preferences and create exciting variations.
- Reduce sodium by using low-sodium cream of chicken soup and adding fresh herbs like thyme or rosemary for extra flavor depth.
- Cut cooking time by pre-boiling potatoes slightly before layering, ensuring faster and more even cooking throughout the casserole.
- Create a gluten-free version by using cornstarch instead of traditional cream soup and checking ingredient labels carefully for hidden gluten sources.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 425 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg