If you like potatoes and chicken, you will love this recipe. It layers potatoes with chicken and ties it all together with a delicious sauce. Add to this a crusty topping of fresh bread crumbs drizzled with butter and you will have one delicious meal.
This is an easy and perfect recipe for leftover chicken and potatoes. If you don’t have leftovers, use fried potatoes as the base. Just put a little olive oil in a skillet, slice the potatoes and cook them (turning them occasionally, of course) until they are tender. Season them with salt, pepper, garlic powder, and a dash of rosemary (it’s hard to imagine any potato dish without rosemary – it would be like eating French fries without salt!)
If you don’t have any cooked chicken on hand, and you don’t feel like cooking your own, purchase an already-cooked rotisserie chicken from a local grocery store. Most larger grocers with deli counters roast their own chickens and they are moist and delicious. These little chickens are the ideal addition to any recipe.
Whether you use leftovers or cook the potatoes and chicken especially to make this dish, the sauce is what pulls everything together -- it is simple and absolutely delicious. Topping the whole thing off are the fresh bread crumbs which bake up nice and crusty.
This is a recipe you can make anytime – whether it’s for yourself, your family, or for company, you will love the taste. It is really, really good!
Chicken Casserole Recipe
Ingredients for Chicken Casserole:
- 6 large potatoes, cooked and sliced (see above, fried potatoes work well) -- peeled or unpeeled
- 4 – 5 chicken breasts, cooked and cubed or approximately 6 cups of cooked chicken, cubed
- ¼ cup butter
- 1 medium onion, chopped
- 4 tablespoons flour
- 4 cups chicken broth
- 4 tablespoons vinegar
- Salt/pepper to taste (only if using low sodium chicken broth, otherwise do not add more salt)
- 1 cup fresh bread crumbs (rub fresh bread over a food grater)
- 3 tablespoons butter, melted
Direction for making Chicken Casserole:
Preheat oven to 450 degrees.
Butter a large baking dish (a 9x13 baking dish will work) and arrange the cooked potatoes in the bottom of the dish. If the potatoes are not seasoned, sprinkle with salt, pepper, garlic powder, and rosemary. Top the potatoes with the cubed chicken.
In a large skillet, melt the ¼ cup butter and cook the chopped onion until it is tender. Add the flour and whisk together, stirring continually for at least a minute or two.
Add the chicken broth and vinegar to the onion mixture. Stir together with a whisk until thick. Lower the heat to simmer and simmer uncovered for 15 minutes.
Pour the onion mixture over the chicken and potatoes. Sprinkle evenly with the fresh bread crumbs and drizzle with the 3 tablespoons of melted butter.
Bake at 450 degrees for 15 minutes.
Sherry Smith-Noble - Sherry Smith-Noble is well-known for her culinary skills. Her life-long passion for cooking and baking led to the founding of Eutopian ...
