Name: Cheesy Chicken and Potato Casserole
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Ingredients: 2 lbs Yukon gold potatoes, tender and firm; 1 onion, minced, firm and not sprouting; 1 carrot, grated, fresh and bright orange; 2 – 4 garlic cloves, minced, fresh; 1 Tablespoon butter or oil, for sautéing; 1 – 1 1/2 cups half-and-half, heated until simmering; salt, to taste; pepper, to taste; poultry seasoning, to taste; 1 Tablespoon dry herbs, seasoning blend, to taste; 1/21/2 teaspoon paprika, for flavor and color; 8 – 10 chicken thighs, boneless and skinless, for juiciness; 3 – 4 tablespoons mayonnaise or Greek yogurt, for creaminess, or olive oil; 6 oz grated cheese (Mozzarella, Provolone, Monterey Jack, Colby, Gruyère, etc.), for topping; 1/4 cup Parmesan cheese, optional

Description

A hearty and flavorful potato and chicken casserole that’s diabetic-friendly.

Ingredients

Scale

2 lbs Yukon gold potatoes, tender and firm
1 onion, minced, firm and not sprouting
1 carrot, grated, fresh and bright orange
2 – 4 garlic cloves, minced, fresh
1 Tablespoon butter or oil, for sautéing
1 – 1 1/2 cups half-and-half, heated until simmering
salt, to taste
pepper, to taste
poultry seasoning, to taste
1 Tablespoon dry herbs, seasoning blend, to taste
1/21/2 teaspoon paprika, for flavor and color
8 – 10 chicken thighs, boneless and skinless, for juiciness
3 – 4 tablespoons mayonnaise or Greek yogurt, for creaminess, or olive oil
6 oz grated cheese (Mozzarella, Provolone, Monterey Jack, Colby, Gruyère, etc.), for topping
1/4 cup Parmesan cheese, optional

Cook Mode

Instructions

Cook the Chicken: Start by roasting your seasoned chicken thighs until they are golden brown and the juices run clear. You will know they are ready when the skin looks crispy and smells wonderful. This helps keep the chicken juicy and flavorful, but avoid overcooking as it could become dry.
Layer the Potatoes: Arrange your sliced Yukon gold potatoes in a greased baking dish, overlapping them slightly. They should be snug together, ready to soak in the sauce. Proper layering helps them cook evenly, but ensure they are not too crowded.
Add the Chicken: Place the cooked chicken thighs on top of the potato layer, spreading them out. This positioning allows the flavors to mingle while baking. Avoid stacking the chicken too high to ensure thorough cooking.
Pour on the Sauce: Gently drizzle the heated half-and-half over the chicken and potatoes, covering them evenly for a creamy texture. Avoid pouring too much at once; add just enough to moisten the dish without drowning it.
Cover and Bake: Tightly cover the baking dish with aluminum foil and place it in the oven. The enticing smell will fill your kitchen while it bakes. Keeping it covered helps steam the potatoes, but remember to be cautious when removing the foil to avoid hot steam.
Add Cheese and Finish Baking: After a designated time of baking, uncover the casserole and sprinkle the grated cheese generously on top. Expect a bubbly, slightly golden finish; however, watch to prevent overbaking, as this may lead to a rubbery texture.
Let It Rest: Once out of the oven, let the casserole rest for a while. It will be steaming and aromatic. Allowing it to rest aids in settling the dish for easier serving, but be careful not to rush with your spoon—doing so may create a mess.

Notes

Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Expert Tips: For richer flavor, it is advisable to sauté the vegetables before adding them to the dish.
If the chicken thighs seem undercooked, ensure they are evenly placed on the potatoes for proper cooking.
For evenly cooked potatoes, slice them into equal-sized pieces to avoid mushiness in some areas and firmness in others.
If your cheese does not melt well, check the oven temperature; it should be hot enough to melt and brown the cheese properly.
Warming the half-and-half first can prevent excess liquid from making the potatoes too soft during baking.
Reheating Instructions: To reheat, place leftovers in the oven at 350 degrees F for about 20-25 minutes or until warmed through.
Serving Suggestions: Pair with a crisp salad or serve with dill pickle spears for a nice contrast. A vegetable side like steamed broccoli can also complement this dish.
Recipe Variations: Mix in sweet potatoes for an additional layer of sweetness or add sautéed mushrooms for an earthy flavor. Topping with crispy breadcrumbs can add an enjoyable crunch.
Ingredient Notes: Choose Yukon gold potatoes that are firm with smooth skin to avoid any unpleasant textures. Ensure onions are firm and not sprouting for the best flavor, and select fresh carrots that are bright orange.

Nutrition

Calories: 350
Sugar: 1g
Sodium: 600mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 30g
Cholesterol: 90mg