Cheesy Chicken and Potato Casserole

A warm and comforting casserole featuring juicy chicken, tender potatoes, and a melty cheese topping that's perfect for busy weeknights.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb boneless, skinless chicken thighs Can substitute with chicken breasts.
2 lbs Russet or Yukon Gold potatoes Cut into evenly sized pieces.
1 cup cheddar cheese Freshly grated for better melting.
1 cup Monterey Jack cheese Freshly grated for better melting.
1 medium onion Chopped.
2 cloves garlic Minced.
1 cup chicken broth or milk To keep the potatoes moist.
2 tbsp olive oil or butter For greasing and enhancing flavor.
1 tsp paprika For seasoning.
1 tsp black pepper For seasoning.

Optional Additions

1/2 cup bacon Cooked and crumbled.
1 cup bell peppers Chopped.
1/4 cup green onions Chopped.
1/2 cup sour cream For creaminess.

Method

Preparation

Preheat the oven to 375°F (190°C).
Cut chicken thighs into bite-sized pieces and season with salt, pepper, paprika, and garlic.
Wash and peel (if desired) the potatoes, then cut them into evenly sized chunks.
Chop the onion and mince the garlic.

Assembly

In a large mixing bowl, combine the chicken, potatoes, onion, garlic, broth/milk, and olive oil or butter.
Transfer the mixture to a greased baking dish.
Top with cheddar and Monterey Jack cheese.

Baking

Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.

Serving

Let the casserole rest for 5-10 minutes before serving to allow the juices to settle.

Notes

For best results, ensure potato chunks are of uniform size for even cooking. You can also prepare some ingredients in advance for a quicker assembly at dinnertime.