Chicken and Potato Casserole with Cream and Cheese
Chicken breasts bake over thin potato slices in broth and cream, with cheese added for the final uncovered stage.
Ingredients
Main Ingredients
- 4 chicken breasts, fully thawed
- 4 potatoes, thinly sliced
- 1 onion, chopped
- 2 cups chicken broth
- 1 cup cream
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup shredded cheese
Instructions
Method
- Preheat to 375°F. Thinly and evenly slice four potatoes, spread in a large casserole dish with the chopped onion, and arrange four thawed chicken breasts on top.
- Whisk the broth, cream, garlic powder, salt, and pepper. Pour evenly over the layers and seal tightly with foil.
- Bake for about 45 minutes, then check the thickest chicken for 165°F and the potatoes for tenderness. Remove any fully cooked chicken while the potatoes finish.
- Sprinkle the cheese over the casserole and bake uncovered for about 15 minutes, extending as needed until the potatoes are tender and any chicken still in the dish reaches 165°F. Loosely cover if the topping darkens too quickly.
- Rest for 5 minutes. Slice and divide the cooked chicken among six portions with the potatoes and cooking liquid; return any held chicken just for serving.
Notes
- Refrigerate promptly in shallow, covered containers at 40°F or below; use within 3–4 days.
- Reheat portions to 165°F, adding a little water or broth if needed.