This creamy chicken and potato casserole is our new solution for those nights when we really need a break from the kitchen. We had this dish ready for the oven in no time last night. Then we sat down and relaxed with the family while the oven did the work for us – the results were absolutely fabulous!
It’s creamy and cheesy, hearty and tasty, and sprinkled with delicious bacon for a flavor we all love. We can’t believe all this goodness requires so little effort. It’s a win-win situation… we can enjoy our evening, and there’s still something wonderful on the table to share with our loved ones!
Creamy Chicken and Potato Casserole
90min to prepare; 1 hour to cook; serves 4-6
1 pound boneless chicken breasts, cut into cubes
6 slices of bacon, cooked and shredded
4 medium red potatoes, peeled and sliced
2 cups spicy cheddar cheese, divided
1/2 cup heavy cream
1 teaspoon of granulated sugar
2 teaspoons fresh thyme, chopped
1 tablespoon rosemary leaves, chopped
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons unsalted butter, cubed
Preheat the oven to 350°F. Spray a 3-quart saucepan with cooking spray.
Beat the sugar in the heavy cream in a small bowl. Add thyme, rosemary, garlic powder, salt and pepper. Set aside.
Combine chicken and potatoes in a baking dish. Cover with crumbled bacon and a cup of cheese. Pour the seasoned cream over the pan. Dot with butter.
Cover with aluminum foil. Bake in preheated oven for 1 hour. Uncover. Sprinkle with remaining cup cheese. Bake for 15 to 20 minutes until the cheese melts and the pan bubbles. Garnish with fresh herbs if desired.