Chicken & Potato Casserole
by Tavolino
A hearty and simple one-dish meal featuring tender chicken cubes and potatoes baked in a savory, herb-infused creamy sauce.
Ingredients
- Chicken breasts 400 g
- Potatoes 750 g
- Cream of chicken soup 300 g
- Garlic 30 g
- Celery 25 g
- Onion 50 g
- Chicken bouillon granules 30 g
- Warm water 120 ml
- Butter 55 g
- Lemon juice 30 ml
- Oregano 5 g
- Italian seasoning 5 g
- Salt 1 pinch
- Pepper 1 pinch
Preparation
- 1
Preheat the oven to 200°C and grease a 9x13 baking dish with cooking spray.
- 2
Cube the 400 g chicken breasts and 750 g potatoes into bite-sized pieces.
- 3
Place the chicken, potatoes, 30 g garlic, 25 g celery, and 50 g onion into the dish and toss to combine.
- 4
Dissolve 30 g chicken bouillon granules in 120 ml warm water.
- 5
Melt 55 g butter and whisk it into the bouillon mixture.
- 6
Stir in 300 g cream of chicken soup, 30 ml lemon juice, 5 g oregano, and 5 g Italian seasoning until smooth.
- 7
Pour the sauce evenly over the chicken and potato mixture in the dish.
- 8
Season the casserole with 1 pinch salt and 1 pinch pepper to taste.
- 9
Cover the dish with aluminum foil.
- 10
Bake the casserole for 45 minutes.
- 11
Remove the foil and bake for another 20 minutes until the chicken is cooked and potatoes are tender.