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Cheesy Chicken and Potatoes

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A comforting one-pan casserole of tender potatoes, shredded chicken, and a creamy cheddar topping, perfect for busy weeknights.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 4 cups potatoes, diced
  • 1 cup cheddar cheese, shredded
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 onion, diced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 teaspoon paprika
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a medium baking dish.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3–4 minutes.
  3. Add the diced potatoes to the skillet. Pour in the chicken broth and heavy cream. Stir in salt, pepper, and paprika. Bring the mixture to a gentle simmer.
  4. Let the potatoes cook in the simmering liquid for about 10–15 minutes, stirring occasionally, until they are fork-tender and the sauce has thickened slightly.
  5. Stir in the shredded chicken and half of the cheddar cheese. Cook 1–2 minutes more to heat the chicken through and melt the cheese into the sauce.
  6. Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the remaining cheddar cheese on top.
  7. Bake in the preheated oven for 25–30 minutes, until the top is bubbly and golden.
  8. Remove from oven and let rest for 5 minutes before serving.

Notes

Serve with a crisp salad and crusty bread for a complete meal. Leftovers can be refrigerated for 3–4 days or frozen for up to 3 months.

Find it online: https://www.mealbreeze.com/cheesy-chicken-and-potatoes/