Description

This comforting Potato Chicken Casserole combines tender slices of potatoes layered with a savory chicken mixture and a rich, creamy cheese sauce, finished with a bubbly golden topping. Perfect for a family dinner, this baked dish features succulent cooked chicken, aromatic herbs, and a luscious blend of mozzarella and Parmesan cheeses for a satisfying meal.

Ingredients

Scale

For the base:

3 medium potatoes, thinly sliced
2 tablespoons olive oil or melted butter
Salt and black pepper, to taste

For the chicken filling:

2 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, minced
1 ½ cups cooked chicken breast, diced
½ teaspoon paprika (optional)
½ teaspoon dried oregano
Salt and pepper, to taste

For the creamy sauce:

1 ½ tablespoons all-purpose flour
1 ½ cups milk
½ cup heavy cream
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

For topping:

1 cup shredded mozzarella cheese
¼ cup shredded cheddar cheese
Fresh parsley, finely chopped (for garnish)

Instructions

Preheat the oven: Preheat your oven to 190°C (375°F). Lightly grease a medium-sized casserole or baking dish with butter or oil to prevent sticking.
Prepare the potatoes: Thinly slice the potatoes and toss them with olive oil, salt, and pepper to coat evenly. Arrange half of the potato slices at the bottom of the prepared baking dish in an even layer.
Cook the chicken mixture: In a skillet, melt the butter over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add diced cooked chicken, paprika, dried oregano, salt, and pepper. Cook for 3-4 minutes, stirring occasionally to combine the flavors. Remove from heat and set aside.
Make the creamy sauce: In the same skillet, melt the butter and whisk in the flour. Cook for 1 minute, whisking continuously to form a roux. Gradually pour in the milk and heavy cream, whisking constantly until the sauce thickens and becomes smooth. Stir in shredded mozzarella and grated Parmesan until melted and creamy. Adjust seasoning with salt and pepper to taste.
Assemble the casserole: Spread the remaining half of the potato slices evenly over the first layer. Evenly distribute the cooked chicken mixture over the potatoes. Pour the creamy cheese sauce over the chicken layer, then cover with the remaining potato slices arranged evenly.
Add cheese topping: Sprinkle shredded mozzarella and cheddar cheese generously over the top of the casserole to create a golden cheesy crust when baked.
Bake: Place the casserole uncovered in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbling.
Garnish and serve: Remove the casserole from the oven and let it rest for 5 minutes to set. Sprinkle freshly chopped parsley on top before serving for a fresh, colorful finish.

Notes

Use rotisserie chicken for extra richness and ease.
Add a pinch of nutmeg or mustard powder to the sauce for deeper flavor complexity.
This casserole can be assembled ahead of time and baked just before serving, ideal for busy evenings or gatherings.
Ensure potatoes are sliced thinly and evenly for even cooking and layering.
Adjust seasoning carefully in the sauce to balance the flavors.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: potato chicken casserole, cheesy chicken casserole, baked potato and chicken, creamy chicken casserole, easy family dinners, cheesy baked casserole