Chicken and Garlic Potatoes Casserole

Are you ready for another delicious one pan chicken meal?   I know I am.   We do eat a lot of chicken in this house, but that is totally because it is economical, adaptable and delicious.   

It never gets really boring.  I would love to eat more beef or lamb, but in all honesty, it's not within my budget except for on very rare occasions these days.

You are going to love this casserole.  Truly.  It is simple and easy to do.

This simple recipe also uses things I am betting you have in your kitchen right now!

 

 

Cooked chicken.   You can use leftovers from your Sunday Roast, or quite simply poach some boneless skinless chicken breasts.  

I picked up a pack locally, for less than a fiver . . .  which had four really large and meaty pieces of chicken in it.  I poached them in some lightly salted water.

 

Just bring it to the boil, then simmer for about 10 minutes and then I let it cool down in the water until I can just handle it by hand.  End result.

   

Perfectly moist and tender chicken breast meat.   I used two, shredded,  for this recipe . . . and I have two more chilling in the refrigerator for another recipe another day.

Two baking potatoes sliced thinly, along with some frozen peas, a delicious cream sauce and some crispy salad onions (like Durkee's French Fried Onions.) 

And that's all you need. Truly.

 





Put together in just the right way, you end up with a truly delicious casserole that will have everyone scrambling for just a tiny bit more. 

 

The recipe serves 6, but I just know people will want seconds to plan on using it for four.  I do hope you will make it and that you will enjoy it as much as we do.

Crispy, buttery potatoes, layered just right with moist chicken and a deliciously creamy sauce and peas.   What more could you want?   

A nice chopped salad on the side and some crusty bread perhaps.   Enjoy!

 

HOW TO MAKE CHICKEN AND GARLIC POTATOES CASSEROLE

You will find a printable recipe card at the bottom of this post.

A simple and delicious chicken casserole which makes good use of leftover chicken and store cupboard ingredients.  We love this.  It is like a pot pie, but with a potato crust. 

2 medium baking potatoes, washed, dried, unpeeled and thinly sliced

1/2 390g  can of fried onions (like Durkees or French's, about 1/2 cup)

250g of frozen peas (1 heaped cup)

450g of shredded cooked chicken (1 pound)

2 TBS butter, melted

garlic powder, dried parsley, salt and black pepper to taste 

For the cream sauce:

3 TBS butter

3 TBS plain flour

300ml of chicken stock (1 1/2 cups)

150ml of milk (3/4 cup)

150ml single cream (3/4 cup) (coffee cream)

dried sage, thyme, salt, pepper, and garlic powder to taste

First make the cream sauce.  Melt the butter in a saucepan.  Whisk in the flour and cook over medium heat whisking constantly for about a minute.  

 Whisk in the stock, milk and cream.   Season to taste with sage, thyme, salt, pepper and garlic powder.  Cook, whisking constantly until bubbling and thickened.  Set aside.

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 2 litre/2quart baking dish.  Line the base of the dish with half of the sliced potatoes.   Cover with the sauce, shaking it a bit to allow the sauce to settle down into the potatoes. Sprinkle on half the onions and half the peas.  

 Sprinkle the chicken over them and then sprinkle on the remaining peas and onions.   Layer the remaining potatoes over top.   Brush with the melted butter and sprinkle with some garlic powder, dried parsley, salt and black pepper.  Cover tightly with foil.

Bake in the heated oven for one hour. Increase the temperature to 200*C/400*F/ gas mark 6.   Remove the foil and then bake for an additional 20 to 30 minutes longer until the potatoes are golden brown and tender.

I hope that you will agree that this is a most delicious casserole.  A great use of leftovers and a wonderful meal to make on any day for any occasion. 

Simple ingredients done well and put together in the most delicious way. That's my promise to you!

 

This really is delicious. I hope you will want to make it and that you enjoy it as much as we do!

Yield: 6

Author: Marie Rayner

Chicken and Garlic Potatoes Casserole

Prep time: 15 MinCook time: 1 H & 30 MTotal time: 1 H & 45 M

A simple and delicious chicken casserole which makes good use of leftover chicken and store cupboard ingredients. We love this. It is like a pot pie, but with a potato crust.

Ingredients

You will need:

• 2 medium baking potatoes, washed, dried, unpeeled and thinly sliced
• 1/2 390g can of fried onions (like Durkees or French's, about 1/2 cup)
• 250g of frozen peas (1 heaped cup)
• 450g of shredded cooked chicken (1 pound)
• 2 TBS butter, melted
• garlic powder, dried parsley, salt and black pepper to taste

For the Cream Sauce:

• 3 TBS butter
• 3 TBS plain flour
• 300ml of chicken stock (1 1/2 cups)
• 150ml of milk (3/4 cup)
• 150ml single cream (3/4 cup) (coffee cream)
• dried sage, thyme, salt, pepper, and garlic powder to taste

Instructions

1. First make the cream sauce. Melt the butter in a saucepan. Whisk in the flour and cook over medium heat whisking constantly for about a minute.
2. Whisk in the stock, milk and cream. Season to taste with sage, thyme, salt, pepper and garlic powder. Cook, whisking constantly until bubbling and thickened. Set aside.
3. Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 2 litre/2quart baking dish. Line the base of the dish with half of the sliced potatoes. Cover with the sauce, shaking it a bit to allow the sauce to settle down into the potatoes. Sprinkle on half the onions and half the peas.
4. Sprinkle the chicken over them and then sprinkle on the remaining peas and onions. Layer the remaining potatoes over top. Brush with the melted butter and sprinkle with some garlic powder, dried parsley, salt and black pepper. Cover tightly with foil.
5. Bake in the heated oven for one hour. Increase the temperature to 200*C/400*F/ gas mark 6. Remove the foil and then bake for an additional 20 to 30 minutes longer until the potatoes are golden brown and tender.

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