Creamy Chicken and Scalloped Potatoes

“A comfortable dish for a hearty appetite!”

Ingredients Nutrition


  1. Prep:
  2. Cook about 2 strips of bacon first, cool, then chop into bits, or use your favorite bacon bits.
  3. Slice potatoes thinly as though for scalloped potatos.
  4. Slice the carrot the same thickness as the potatos.
  5. Chop boneless skinless chicken into bits sized pieces.
  6. Chop the broccoli into bite sized pieces.
  7. Chop 1 medium onion, or use about 3/4 cup of chopped onion.
  8. Cook:
  9. In a small sauce pan, melt butter and blend in flour.
  10. Let sit for a minute.
  11. Add all of cold milk, stirring with a whisk.
  12. Season with salt and cayenne.
  13. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  14. Reduce heat and stir in cheese.
  15. Place a half of the sliced potatoes, carrot, chicken and broccoli in a lightly greased one quart casserole dish.
  16. Pour half of cheese sauce over this mixture.
  17. Repeat with second layer of both items above, pouring remaining cheese mixture over after all items are placed inside.
  18. Sprinkle the remaining cheese on top.
  19. Top with some paprika for color, don't over do, just sprinkle it.
  20. Bake uncovered for about 1 hour at 350°F.

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