Chicken Potato Casserole Recipe: [Easy, Creamy, Creative, and Delicious]

Yields: 4 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 45 Mins Total Time: 1 Hr 5 Mins

I love a good casserole! Well, when they are filling, balanced in flavor, and easy to make. There are always easy dump dishes available but that doesn’t mean they taste great. I believe that taste matters!!

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Ingredients

0/9 Ingredients
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Instructions

0/8 Instructions
  • Before we can get started cooking this delicious meal there is some prep to be done. Chicken - Make sure to rinse all chicken with fresh filtered water to clean the chicken and place on a side plate to get ready to cook. Do not use faucet water as it can fester bacteria on the chicken. Also, you will not use this plate after you start cooking this chicken but either put it in the dishwasher or throw away as it has raw meat on it. Mushrooms - Clean with fresh filtered water and a produce cleaner. Let sit 10 min. Then rinse thoroughly Potatoes - Clean and skin the potatoes. Remember not to rinse the potatoes after your skin them or you rinse off the starch.
  • Pull out your handy nonstick ceramic frying pan. Pour in a little extra virgin olive oil. Heat to medium on stove. Season chicken with dashes of Herbs de Province, Greek Seasoning, and Sicilian Sea Salt. Cook 2-4 min on each side until lightly browned for skinless chicken breasts. 4-6 min for bone in chicken thighs.
  • In a casserole dish layer in the sliced mushrooms and potatoes.
  • Mix together the half and half and the chardonnay well. Add to the potatoes and mushrooms and mix them well in the casserole dish.
  • Place the chicken on top of the mixture in the casserole dish. Make sure that it is touching the liquid mix so the inside of the chicken will be cooking in the oven. *The half and half and the chardonnay mix should be high enough to come up covering most of the potatoes & mushrooms while also catching the bottom of the chicken by a thumbnail to help you measure. At this amount when it starts to boil everything will be able to cook appropriatly. Thus if you have a deep dish pan or need to add a little extra fluid do so in order to not dry out.
  • Cook on 375F for 30 min. Pull out and check if the potatoes are about done. If so, move forward. If no, put back in for 5-10 min. Add in 1 package of uncooked jasmine 10-min rice. This will soak up some of the excess fluid and add to the taste. Put back in the oven for 15 min.
  • Serve it up and enjoy! I pair with a green veggie like zucchini.
  • For both cooking in this recipe and as a wine pairing to drink I recommend a French Chardonnay. My favorite is Domaine Vic.

Notes

I hope you enjoyed this recipe and if you have any questions about the recipe or want to leave your own personal review or tweaks please leave a comment below.

3 Comments

  1. There’s nothing I love most than to treat myself to a nice cuisine made out of special recipe especially when it is done by me.  I love learning more about cooking and various recipes and I can say that I did really enjoy how you’ve broken down the process involved in making this chicken potato casserole and I must not lie, it looks rather sumptuous and mouthwatering. Cannot wait to make something close or replica of this. Cheers

  2. Hi

    The recipe is well presented.  I have a few questions about the recipe.

    How closely do the ingredients need to be followed?  In New Zealand we do not seem to have a stand bad of sliced mushrooms.  Bags of mushrooms seem to come in various sizes.  Does it matter too much about the portion?

    Does the rice need to be jasmine?  I prefer Basmati.

    I have not come across ‘Herbs De Provence’.  Likewise with the Scillian Sea Salt.  Maybe they are ingredients more common in America.

    What is ‘1cup half and half organic’?

    The recipe looks delicious.  I can’t wait to try it.

    regards

    Aaron

    1. Hello Aaron, let’s make this work for you! So, regarding the mushrooms, as long as they are sliced or diced and of a variety that you enjoy, I would say you are good. On average, I would go with about 1.5 cups of sliced mushrooms give or take to your preference. I love Jasmine rice because it is sweet, healthy, and light. However, if you prefer Basmati then go for it. For the seasonings; Herbs de Providence has garlic, lavender, rosemary, thyme, and oregano, and sage. I would try to find something local in your area that would be a mixture similar, its subtle and sweet with a floral/herb aroma. Any sea salt could work, I just prefer the taste of Sicilian and it works great with chicken. Half and half organic is half cream and half milk combo that we use in coffee and to cook with, very tasty. I look forward to knowing your alterations and how it comes out! Happy cooking!

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