Description
A cozy, filling, and delicious chicken potato casserole that is creamy and flexible with ingredients. Perfect for weeknight dinners.
Ingredients
Main Ingredients
- 3 cups Cooked chicken, chopped or shredded (Can use breast, thighs, or rotisserie chicken.)
- 4 cups Potatoes, peeled or unpeeled (Yukon Gold preferred for creaminess.)
- 1 medium Onion, diced (For cozy base flavor.)
- 2 cloves Garlic, minced (Sauté with onion.)
- 2 cups Chicken broth (Vegetable broth can be used as an alternative.)
- 1 cup Full-fat coconut milk (Shake the can well before using.)
- 3 tablespoons Ghee or olive oil (For sautéing and added richness.)
- 2 tablespoons Arrowroot flour (To thicken the sauce.)
- 1 teaspoon Salt (Adjust to taste.)
- 1/2 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme or rosemary (For added flavor.)
Optional Add-ins
- 1 cup Frozen peas or chopped spinach (Optional for added veggies.)
- 1 cup Mushrooms, chopped (Mushrooms can also be added.)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- If using raw chicken, cook it in ghee with salt and pepper until cooked through, then chop it into bite-sized pieces.
- Dice the potatoes into about half-inch pieces for even cooking.
- Rinse diced potatoes and pat them dry to remove excess starch.
Making the Sauce
- In a pan, sauté the diced onion in ghee until softened.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Sprinkle in arrowroot flour and stir until the onions are lightly coated.
- Slowly pour in chicken broth while stirring, followed by coconut milk. Stir until thickened slightly.
- Season the sauce with salt, pepper, thyme, and paprika. Taste and adjust seasoning as necessary.
Assembly and Baking
- Lightly grease a 9 by 13 baking dish and add the diced potatoes and chicken.
- Pour the sauce over the mixture and toss gently to coat.
- Cover the dish with foil and bake for about 35 minutes.
- Remove the foil and bake uncovered for an additional 15 to 25 minutes, or until the potatoes are tender and the top is lightly browned.
- Let the casserole rest for 10 minutes before serving.
Notes
This casserole can be customized with various vegetables or herbs as per your preference. It stores well and can be made ahead of time.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Main Course
- Cuisine: American