Description
A comforting, hearty casserole featuring tender chicken, creamy potatoes, vegetables, and a cheesy topping—perfect for family dinners.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 4 cups potatoes, peeled and diced (about 4 medium)
- 1 cup frozen peas and carrots
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup milk (or cream)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup breadcrumbs (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large pot of salted water, boil diced potatoes until just tender, about 10 minutes; drain and set aside.
- Meanwhile, melt butter in a large skillet over medium heat. Add onion and garlic; sauté until softened, about 3 minutes.
- Stir in flour to make a roux; cook 1 minute while stirring.
- Gradually whisk in chicken broth and milk, stirring until sauce thickens, about 3–4 minutes.
- Add cooked chicken, peas and carrots, thyme; season with salt and pepper. Stir to combine.
- Gently fold in cooked potatoes until evenly coated.
- Transfer mixture to a greased 9×13-inch baking dish. Sprinkle 1 cup cheddar cheese evenly over top. If desired, mix breadcrumbs with remaining cheese and sprinkle on top.
- Bake for 20–25 minutes, until bubbly and golden on top.
- Let rest 5 minutes before serving.
Notes
- Use leftover rotisserie chicken or poached chicken breasts to save time.
- Substitute broccoli or green beans for peas and carrots.
- Make it gluten‑free by using gluten‑free flour and breadcrumbs.
- For a richer dish, use half-and-half instead of milk.