Creamy Chicken Potato Casserole

I make a version of chicken and potatoes almost every week, but I’ve never really combined the two to make a one pot dinner, as you call it. This isn’t exactly a one pot dinner, because I boil the potatoes before adding them, but you could easily make it a one pot wonder by adding everything raw and increasing the cooking time by about hour, but who has that much time these days?

This recipe has the classic flavors of a chicken steak and roasted potato meal you come across at restaurants around Pakistan. It’s actually pretty similar to my Tarragon Chicken recipe, which is an absolute winner, but it’s just a quicker and easier version.

This recipe makes a medium sized dish good to serve 4-5 people

1 pound boneless chicken, cut into strips

1/2 cup chopped onions

1 cup chopped mushrooms

1 tsp crushed garlic

2 Tblspn Worcestershire sauce

1 tsp mustard paste

1/2 tsp black pepper

1/4 tsp white pepper

1/4 tsp chilli flakes

salt to taste

1/4 tsp dried thyme

1/4 tsp dried oregano

1 1/2 cups heavy cream + 1 cup whole milk

2 potatoes, peeled, par boiled and sliced into rounds

2 Tblspn butter

Preheat your oven to 375 F.

Start off by sautéing the chicken, onions and mushroom in a little oil on relatively high heat (I’d recommend a non stick pan). You want to sear the chicken and veggies, they’ll continue to slow cook in the oven in a bit.
Once the chicken is seared add the garlic, Worcestershire sauce, mustard and all the seasonings.

Sauté everything for a couple minutes to let the flavors simmer, then pour in the heavy cream and milk. Once everything is mixed turn off the heat.

Take a medium sized baking dish and lightly grease it with butter oil oil. Pour in the chicken and cream mixture. Now this next step is where you can get creative. I made this for myself last week and just haphazardly chopped the par boiled potatoes into random cubes in a craze of hunger. But right when I popped the dish into the oven I realized that thin round slices would have looked so much more appetizing, which is what I mentioned in the recipe list above.

Toss the par boiled potatoes in the butter while they’re still warm so the butter melts on it’s own. I sprinkled some extra black pepper on them but there’s enough in the chicken mixture so it’s not necessary. Place the potatoes onto the chicken in a thin layer and bake till the potatoes are a light golden brown, about 20-30 minutes depending on your oven. Something that I did not add, but would make this even more amazing, is a layer of shredded cheese on top of the potatoes. But if you fear for your cholesterol like me, skip it!

This is such a hearty meal that I didn’t even bother making a side of rice, but a piece of crusty bread would go great with this.

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