Introduction:
Hey guys, and welcome ! You're going to absolutely love this casserole. It's the easiest, and you'll make it in minutes. In the oven for half an hour, and you'll get the most moist chicken and the most tender, crispy potatoes. Let me show you how to make this easy, delicious, family-friendly dish so fast. Let's get started!
Ingredients:
For the Chicken:
3 chicken breasts, sliced into thin pieces
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon black pepper
1 large clove of garlic, minced
A touch of nutmeg, freshly grated
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream
For the Potatoes:
2 to 2.5 pounds Yukon Gold potatoes, peeled and thinly sliced
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon salt
A touch of nutmeg, freshly grated
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder (or 1/2 clove of fresh garlic, minced)
1 cup heavy cream
60 grams unsalted butter, melted
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Chicken:
Place the thinly sliced chicken breasts in a clean bowl.
Season with paprika, cayenne pepper, salt, onion powder, black pepper, minced garlic, and a touch of nutmeg.
Add 1/2 cup of grated Parmesan cheese and 1/2 cup of heavy whipping cream.
Mix everything very well, massaging the cream, garlic, and spices into the chicken. Set aside.
Prepare the Potatoes:
Place the thinly sliced potatoes in another bowl.
Season with cayenne pepper, paprika, black pepper, salt, a touch of nutmeg, and 1/2 cup of grated Parmesan cheese.
Add 1 teaspoon of garlic powder and 1 cup of heavy cream.
Mix everything very well.
Pour in 60 grams of melted unsalted butter and mix again.
Assemble the Casserole:
In an oven-safe dish, spread out the seasoned chicken in one layer.
Dump all the seasoned potatoes on top of the chicken and spread them evenly.
Sprinkle more Parmesan cheese on top (the more, the better!).
Bake the Casserole:
Bake in the preheated oven for 30 to 40 minutes.
Check for doneness, as every oven is different. The top should be crispy, the potatoes tender, and the chicken moist and juicy.
Conclusion:
This Chicken and Potato Casserole is sure to become a family favorite. It's easy to make, incredibly delicious, and perfect for any night of the week. The chicken comes out moist and tender, and the potatoes are perfectly crispy on top and tender inside.
I hope you give this recipe a try and enjoy it as much as we do. If you do make it, be sure to let me know what you think in the comments below. Don’t forget to subscribe to my channel for more easy and delicious recipes . Until next time, bon appétit!
Additional Notes:
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.
Variations: Feel free to add vegetables like broccoli, carrots, or bell peppers for an extra boost of flavor and nutrition.
Created by : Dainty bite
Introduction:
Hey guys, and welcome ! You're going to absolutely love this casserole. It's the easiest, and you'll make it in minutes. In the oven for half an hour, and you'll get the most moist chicken and the most tender, crispy potatoes. Let me show you how to make this easy, delicious, family-friendly dish so fast. Let's get started!
Ingredients:
For the Chicken:
3 chicken breasts, sliced into thin pieces
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon black pepper
1 large clove of garlic, minced
A touch of nutmeg, freshly grated
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream
For the Potatoes:
2 to 2.5 pounds Yukon Gold potatoes, peeled and thinly sliced
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon salt
A touch of nutmeg, freshly grated
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder (or 1/2 clove of fresh garlic, minced)
1 cup heavy cream
60 grams unsalted butter, melted
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Chicken:
Place the thinly sliced chicken breasts in a clean bowl.
Season with paprika, cayenne pepper, salt, onion powder, black pepper, minced garlic, and a touch of nutmeg.
Add 1/2 cup of grated Parmesan cheese and 1/2 cup of heavy whipping cream.
Mix everything very well, massaging the cream, garlic, and spices into the chicken. Set aside.
Prepare the Potatoes:
Place the thinly sliced potatoes in another bowl.
Season with cayenne pepper, paprika, black pepper, salt, a touch of nutmeg, and 1/2 cup of grated Parmesan cheese.
Add 1 teaspoon of garlic powder and 1 cup of heavy cream.
Mix everything very well.
Pour in 60 grams of melted unsalted butter and mix again.
Assemble the Casserole:
In an oven-safe dish, spread out the seasoned chicken in one layer.
Dump all the seasoned potatoes on top of the chicken and spread them evenly.
Sprinkle more Parmesan cheese on top (the more, the better!).
Bake the Casserole:
Bake in the preheated oven for 30 to 40 minutes.
Check for doneness, as every oven is different. The top should be crispy, the potatoes tender, and the chicken moist and juicy.
Conclusion:
This Chicken and Potato Casserole is sure to become a family favorite. It's easy to make, incredibly delicious, and perfect for any night of the week. The chicken comes out moist and tender, and the potatoes are perfectly crispy on top and tender inside.
I hope you give this recipe a try and enjoy it as much as we do. If you do make it, be sure to let me know what you think in the comments below. Don’t forget to subscribe to my channel for more easy and delicious recipes . Until next time, bon appétit!
Additional Notes:
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.
Variations: Feel free to add vegetables like broccoli, carrots, or bell peppers for an extra boost of flavor and nutrition.
Created by : Dainty bite
0 servings
