Sunday, February 23, 2014

Potato and Chicken Casserole

I had some leftover roasted chicken in the fridge, so I had to come up with a way to use it. I thought a casserole of some kind was the way to go, so I sliced up some potatoes, grated some cheese and came up with this yummy dinner.

Because I roasted my chicken with seasoning salt, I didn't add any extra salt to the dish. I figured between the chicken and the cheese, that would be salty enough for us. I also didn't add any flour. I knew that the potatoes would absorb most of the liquid, or at least thicken it, and they did their job.

This would have been even better with bacon and green onions!

I put cheddar between the layers, and pizza mozzarella on top.

Potato and Chicken Casserole
4 servings

2 cups 2% milk
1 tablespoon butter
1 teaspoon paprika
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1/4 teaspoon nutmeg
1/4 teaspoon dried thyme
1 tablespoon dried parsley
1/2 teaspoon pepper
2 chicken breast halves, cooked and sliced (about 10oz)
4 medium baking potatoes, thinly sliced (I used a mandolin)
2 1/2 cups grated cheese (I used cheddar and mozzarella)
2 tablespoons Italian seasoned bread crumbs

Preheat the oven to 350F and grease a baking dish. I used a round one.

In a small pot over medium heat, combine the milk with the butter, paprika, granulated garlic, onion powder, nutmeg, thyme, parsley and pepper. Heat just until the butter is melted. Set aside.

Place a layer of potatoes into the prepared dish followed by a layer of sliced chicken and a sprinkle of cheese. Pour over a ladle of the milk mixture. Keep making layers like this ending with potatoes and then cheese. If it looks like a pyramid, just push it down in the middle to flatten it out a bit as you go along.

Sprinkle the breadcrumbs on top and cover with foil.

Bake for 1 1/2 hours covered, then, remove the foil and bake for another 1/2 hour until the potatoes are tender. The top should be nice and crispy. Allow to cool slightly before serving.

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