What can be used instead of chicken?

If you’re looking to mix things up, there are plenty of tasty alternatives to chicken! You can try using pork or turkey, or even ground meats like ground chicken, ground pork, ground beef, or ground turkey. If you opt for pork or turkey, I recommend slicing them into cutlets so they cook evenly on the potatoes. For ground meat, I love giving it a quick brown in a skillet first to boost the flavor—trust me, it makes a difference!

Can I use chicken breast instead of chicken thighs?

Absolutely! You can use chicken breast, but keep in mind that it tends to be drier than chicken thighs. To help with that, slice the breast into thinner pieces before layering it over the potatoes.

What's the best way to cut the potatoes?

For perfectly sliced potatoes, start by halving the peeled potato. Then, slice each half into 1/4-inch strips lengthwise. Stack those slices and cut through them again to create nice, even strips. This method ensures they cook evenly and soak up all that yummy flavor!

Extra layer of sliced onions?

Adding an extra layer of sliced onions is totally optional, but if you’re a fan of onions, it brings a juicy, flavorful punch to the casserole. As it bakes, the onions become incredibly tender and delicious. If onions aren’t your thing, feel free to skip the sliced onions—this dish is still amazing with just the sauteed onions.

What are some flavor variations?

Get creative with your casserole! Adding sautéed mushrooms can give it a lovely earthiness, and if you’re feeling adventurous, try mixing in some sweet potatoes along with the gold potatoes for a delicious twist. The combination is not only colorful but adds a hint of sweetness, too!

Potato and Chicken Casserole

Print Recipe

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5 from 1 review

Experience the ultimate comfort food – potato and chicken casserole. Juicy chicken, tender potatoes, & cheesy crust make this dish a winner.

Author: Olga's Flavor Factory
Prep Time: 30 mins
Cook Time: 2 hours
Total Time: 2 hours 30 mins
Yield: 8 1x
Category: Entree

Ingredients

Scale

2 lbs potatoes, Yukon gold (about 6 medium)
1 onion, minced
1 carrot, grated
2–4 garlic cloves, minced
1 Tablespoon butter or oil
1– 1 1/2 cups half n half (heated until simmering)
salt, pepper, poultry seasoning
1 Tablespoon dry herbs, seasoning blend
1/2 teaspoon paprika
1–2 onions, thinly sliced, optional
8–10 chicken thighs, boneless, skinless
3–4 tablespoons mayonnaise or Greek yogurt (you can also brush the chicken with olive oil or avocado oil instead)
6 oz grated cheese (Mozzarella, Provolone, Monterey Jack, Colby, Gruyere, etc.)
1/4 cup Parmesan cheese, optional

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Instructions

Preheat the oven to 400 degrees Fahrenheit.
Peel and and julienne the potatoes, about 1/4 inches thick. Place the potatoes in a 9 x 13 inch deep baking dish.
Melt the butter in a skillet and add the minced onion, grated carrot and the minced garlic. Season with salt and ground black pepper to taste. Cook for 5-7 minutes, on medium heat, until the vegetables are softened and slightly golden.
Add the cooked vegetables to the potatoes. Season with 1/2 teaspoon salt, ground black pepper, and any combination of dry herbs and/or seasoning mixes that you like. Mix to combine.
Top the thinly sliced onions on top of the potatoes. This step is completely optional. If you’re not a fan of onions, you can skip it.
Meanwhile, prep the chicken thighs.
Season on both sides with salt, ground black pepper, poultry seasoning, paprika and any other seasoning mixes that you like.
Heat the half n half until it’s almost boiling. Pour over the potatoes. It should barely cover the potatoes, but still not come to the top.
Place the chicken thighs on top of the potatoes.
Thinly spread the mayonnaise, yogurt or oil on top of the chicken and then sprinkle with grated cheese. You can use any cheese that melts well and use as much or as little cheese as you like.
Cover with aluminum foil or a lid. To keep the cheese from sticking to the foil, spray it with oil first. This is a good trick to keep in mind when making anything that’s topped with cheese, such as lasagna.
Bake for 1 1/2 – 2 hours at 400 degrees Fahrenheit, until the potatoes are cooked through.
In the last 5-15 minutes of baking, remove the foil to let the cheese brown. If you want an extra crispy topping, feel free to broil it for a few minutes—but keep a close eye on it. Cheese can go from perfectly golden to burnt in a flash.
Serve warm and enjoy!

Find it online: https://www.olgasflavorfactory.com/autumn-favorites/potato-and-chicken-casserole/