Creamy Chicken and Scalloped Potatoes

"A comfortable dish for a hearty appetite!"
 
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Ready In:
20mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Prep:

  • Cook about 2 strips of bacon first, cool, then chop into bits, or use your favorite bacon bits.
  • Slice potatoes thinly as though for scalloped potatos.
  • Slice the carrot the same thickness as the potatos.
  • Chop boneless skinless chicken into bits sized pieces.
  • Chop the broccoli into bite sized pieces.
  • Chop 1 medium onion, or use about 3/4 cup of chopped onion.
  • Cook:

  • In a small sauce pan, melt butter and blend in flour.
  • Let sit for a minute.
  • Add all of cold milk, stirring with a whisk.
  • Season with salt and cayenne.
  • Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  • Reduce heat and stir in cheese.
  • Place a half of the sliced potatoes, carrot, chicken and broccoli in a lightly greased one quart casserole dish.
  • Pour half of cheese sauce over this mixture.
  • Repeat with second layer of both items above, pouring remaining cheese mixture over after all items are placed inside.
  • Sprinkle the remaining cheese on top.
  • Top with some paprika for color, don't over do, just sprinkle it.
  • Bake uncovered for about 1 hour at 350°F.

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Reviews

  1. I used my new 3mm slicing blade for my cuisinart to slice the potatoes and carrot (perfect) I added a leek (which was an addition that made the dish,IMO.) I also used pancetta instead of bacon and lightly sautéed the leek and 1/2 an onion in the same pan before adding it to the rest. I also substituted broccollini because I didn't have the regular broccoli on hand. Turned out really nice and amazingly fresh tasting which surprised me because of all the different ingredients.( don't over cook), I thought mine might be a bit undercooked but I think it was perfect the carrot slices still tasted fresh and the potatoes were not mush but not too firm. Surprisingly good meal
     
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RECIPE SUBMITTED BY

Started washing dishes in restaurants (the Moose Lodge to be precise) at 13. Worked at a bunch of Long Island restaurants from 14 to 18, did salad prep, sous, breakfasts, line, short order and whatever role was open. Loved it, and kept cooking when I went into the Army at 18. By 22, stopped cooking for work, but still cook at home a lot. Now, I actually think I am a better cook than ever, and have even considered opening my own restaurant some day.
 
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