Here’s a hearty, comforting recipe for a Cheesy Chicken and Potato Bake Casserole—perfect for a family dinner or meal prep.
Ingredients
- 2 cups cooked chicken, shredded or cubed (rotisserie works great)
- 4–5 medium potatoes, peeled and thinly sliced
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 cup grated Parmesan cheese (optional for extra flavor)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream or whole milk
- 2 tablespoons butter
- 1 teaspoon dried thyme or rosemary
- Salt and pepper to taste
- Optional: 1/2 cup cooked bacon bits or diced bell peppers for extra flavor
Instructions
- Preheat oven: 375°F (190°C). Grease a 9×13-inch baking dish.
- Prepare potatoes: Slice potatoes thinly (about 1/4 inch). You can parboil for 5 minutes if you want them softer and faster to bake.
- Make creamy mixture: In a saucepan, melt butter over medium heat. Add onion and garlic, sauté until fragrant. Stir in cream, 1 cup cheddar, thyme, salt, and pepper. Heat until cheese is melted and sauce is smooth.
- Layer casserole:
- Spread a layer of potatoes on the bottom.
- Add a layer of chicken.
- Pour some of the cheese sauce over the chicken.
- Repeat layers until all ingredients are used, finishing with sauce and a generous sprinkle of cheddar on top.
- Bake: Cover with foil and bake for 30 minutes. Remove foil and bake another 15–20 minutes, until cheese is golden and bubbly, and potatoes are tender.
- Serve: Let cool for 5–10 minutes before serving. Garnish with fresh parsley if desired.
Tips for the Best Bake
- Cheese options: A mix of cheddar and mozzarella gives gooey stretch and flavor.
- Make ahead: Assemble the casserole a day before, refrigerate, and bake when ready.
- Extra flavor: Sprinkle paprika or smoked paprika on top for a slight smoky kick.
If you want, I can also give a “one-pan shortcut version” that skips slicing the potatoes and uses diced frozen potatoes instead—perfect for a 30-minute dinner.
Do you want me to do that?
