Chicken and potatoes work well together for easy weeknight meals. Casseroles let you combine them into one pan that bakes while you handle other things. These recipes focus on simple steps and ingredients you can keep on hand. They include different ways to add flavor through sauces, spices, and vegetables. You can pick from the options based on what you have or what your family prefers.
Helpful Tips Before You Start
These tips will help the casseroles turn out flavorful and satisfying every time.
Brown the Chicken First
Searing chicken pieces in a hot skillet builds richer flavor before they go into the dish. Skip this step and the casserole can taste bland.
Pick Waxy Potatoes
Yukon gold or red potatoes stay firm during baking and do not turn mushy. Russets break down too much and can make the sauce gluey.
Season in Layers
Add salt, pepper, and herbs like thyme or garlic powder to the chicken, potatoes, and sauce separately. One big seasoning at the end often leaves some bites flat.
Use a Deep Dish
Choose a 9×13 pan or similar so the layers have room to bubble without spilling. Shallow pans dry out the edges before the center cooks through.
Let It Rest After Baking
Set the casserole on the counter for 10 minutes before serving. This helps the sauce thicken and makes clean scoops easier.
Cheesy Bacon Chicken Potato Casserole
This casserole brings together chunks of chicken, diced potatoes, and crispy bacon in one baking dish. The melted cheese on top creates a golden layer that holds everything together. It works well for weeknight dinners when you want a hearty meal without much hands-on time.
The dish has a savory, smoky flavor from the bacon and paprika. Tender potatoes and chicken give it a filling texture, while the cheese adds creaminess throughout each bite.
Serves 4 people.
Ingredients
- 1 pound boneless chicken breasts, cut into bite-sized pieces
- 4 medium russet potatoes, diced
- 6 slices bacon, cooked and crumbled
- 2 cups shredded cheddar cheese, divided
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup sour cream
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375 degrees F and lightly grease a 9×13 baking dish.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, then cook until the onion softens.
- Add the chicken pieces to the skillet. Season with salt, pepper, and paprika. Cook until the chicken is no longer pink.
- In a large mixing bowl, combine the cooked chicken mixture, diced potatoes, sour cream, half of the cheddar cheese, and most of the crumbled bacon. Stir until evenly mixed.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining cheddar cheese and bacon on top.
- Cover with foil and bake for 40 minutes. Remove the foil and bake for another 15 minutes until the cheese is bubbly and the potatoes are tender.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley.
Extra Tips
Cook the bacon until quite crisp before crumbling so it stays crunchy after baking. Use a firm potato variety like russet to help the pieces hold their shape. Leftovers reheat well in the oven at 350 degrees F with a splash of milk stirred in to keep the texture creamy.Course: Main Course Cuisine: American Equipment: Large skillet, 9×13 baking dish, Mixing bowl, Oven
Spicy Buffalo Chicken Potato Casserole with Blue Cheese
This casserole brings together tender chicken and roasted potatoes in a spicy buffalo sauce. The blue cheese adds a cool, tangy finish that balances the heat while keeping the dish hearty enough for a weeknight dinner.
It works well when you want something filling but quick to assemble. The layers of potato and chicken hold up well after baking, and the melted cheese on top creates a nice crust.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 4 medium russet potatoes, diced into 1-inch cubes
- 1/2 cup buffalo wing sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled blue cheese
- 2 tablespoons chopped green onions
Instructions
- Preheat the oven to 400 degrees F. In a large bowl, toss the diced potatoes with olive oil, garlic powder, salt, and black pepper until evenly coated.
- Spread the potatoes in a single layer in a 9×13 inch baking dish. Bake for 20 minutes to start softening them.
- While the potatoes bake, heat a skillet over medium heat. Add the chicken pieces and cook for 5 to 7 minutes until no longer pink.
- Stir the buffalo wing sauce into the skillet with the chicken and simmer for 2 minutes to coat everything.
- Remove the baking dish from the oven. Add the chicken mixture to the potatoes and stir gently to combine. Sprinkle the mozzarella cheese evenly over the top.
- Return the dish to the oven and bake for another 15 minutes until the cheese is melted and the potatoes are tender.
- Remove from the oven and scatter the blue cheese crumbles and green onions over the top before serving.
Extra Tips
Use a milder buffalo sauce if you prefer less heat, or add an extra tablespoon for more spice. The blue cheese should be added after baking so it stays crumbly instead of melting away. Leftovers reheat well in a 350 degree oven for 10 minutes to keep the potatoes from drying out.Course: Main Course Cuisine: American Equipment: Baking dish, Large skillet, Mixing bowl, Oven
Creamy Mushroom and Thyme Chicken Potato Casserole
This casserole brings together tender pieces of chicken and sliced potatoes in a rich mushroom sauce scented with fresh thyme. It works well on weeknights when you want a single-dish meal that feels substantial without much hands-on time once it goes into the oven.
The finished dish has soft potatoes at the bottom, juicy chicken throughout, and a creamy sauce that thickens as it bakes. Earthy mushrooms and thyme give it a savory, balanced flavor that holds up well for leftovers.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 4 medium Yukon gold potatoes, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Melt the butter in a large skillet over medium heat. Add the onion and garlic and cook until softened.
- Add the mushrooms and cook until they release their liquid and start to brown.
- Add the chicken pieces and cook until lightly browned on all sides.
- Sprinkle the flour over the mixture and stir for one minute.
- Slowly pour in the chicken broth and heavy cream while stirring. Add the thyme, salt, and pepper. Simmer until the sauce thickens slightly.
- Layer the sliced potatoes in the prepared baking dish. Pour the chicken and mushroom mixture evenly over the potatoes.
- Sprinkle the Parmesan cheese on top. Cover with foil and bake for 30 minutes.
- Remove the foil and bake for another 15 minutes until the potatoes are tender and the top is golden.
Extra Tips
Slice the potatoes evenly so they cook at the same rate. If the sauce looks too thick before baking, add a splash more broth. Leftovers reheat best in a covered skillet with a little extra cream stirred in to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large Skillet, 9×13-inch Baking Dish
Mexican Chicken Potato Casserole with Corn and Green Chiles
This casserole combines chunks of chicken with potatoes for a filling weeknight dinner. Corn and green chiles add sweetness and a gentle kick that keeps each bite interesting without extra effort.
The finished dish comes out of the oven with soft potatoes, juicy chicken, and melted cheese on top. It works well when you need something that reheats nicely for leftovers.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 4 medium russet potatoes, peeled and cubed
- 1 cup frozen corn kernels
- 1 can (4 ounces) diced green chiles, drained
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 cup chicken broth
- 1 cup shredded cheddar cheese
- Salt and black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×13 inch baking dish.
- Heat a large skillet over medium heat. Add the onion and garlic and cook for two minutes until softened.
- Add the chicken pieces to the skillet along with the cumin, chili powder, salt, and pepper. Cook for five minutes until the chicken is no longer pink on the outside.
- Stir in the cubed potatoes and chicken broth. Cook for another three minutes, stirring often.
- Remove the skillet from the heat and mix in the corn and drained green chiles.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for 10 more minutes until the cheese is bubbly and the potatoes are tender.
Extra Tips
Drain the green chiles well before adding them so the casserole does not turn watery. If you use chicken breasts instead of thighs, check the potatoes at the 30-minute mark since they cook a bit faster. Leftovers reheat best in a 350-degree oven for 15 minutes to keep the potatoes from getting soggy.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9×13 Inch Baking Dish, Mixing Bowl
Lemon Herb Chicken Potato Casserole with Olives and Feta
This casserole brings bright lemon and herb flavors to tender chicken and potatoes. The briny olives and creamy feta add contrast that makes each bite interesting. It works well for weeknight dinners when you want something filling without much hands-on time.
The dish bakes in one pan, so cleanup stays simple. Potatoes turn soft while chicken stays juicy. The Mediterranean-style seasoning keeps the overall taste fresh rather than heavy.
Serves 4 people.
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces
- 2 pounds Yukon gold potatoes, cut into 1/2-inch slices
- 1/2 cup Kalamata olives, pitted and halved
- 4 ounces feta cheese, crumbled
- 2 lemons, zested and juiced
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400 degrees F. Lightly grease a 9×13 baking dish.
- In a large bowl, combine the chicken pieces, potato slices, olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Toss until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Cover the dish with foil and bake for 30 minutes.
- Remove the foil, scatter the olives over the top, and continue baking uncovered for 15 to 20 minutes until the potatoes are tender and the chicken reaches 165 degrees F.
- Sprinkle the crumbled feta and chopped parsley over the casserole right before serving.
Extra Tips
Add the olives later in baking so they stay plump instead of drying out. If the potatoes need more moisture during baking, pour a small splash of chicken broth around the edges of the dish. Leftovers reheat well in a 350-degree oven with a light cover of foil to prevent the feta from over-browning.Course: Main Course Cuisine: Mediterranean Equipment: 9×13 Baking Dish, Large Mixing Bowl, Knife
Smoky BBQ Chicken Potato Casserole with Crispy Onions
This casserole combines tender potatoes and shredded chicken in a smoky BBQ sauce for a hearty weeknight meal. The crispy onions on top provide crunch that balances the creamy layers underneath. It works well when you need a filling dish that comes together with minimal fuss.
The flavors lean savory with a hint of sweetness from the barbecue sauce and a touch of smokiness from the paprika. Potatoes soak up the sauce while the cheese melts throughout for extra richness.
Serves 4 people.
Ingredients
- 4 medium potatoes, cubed
- 2 cups cooked chicken, shredded
- 1 cup BBQ sauce
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup crispy fried onions
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- In a large bowl, combine the cubed potatoes, shredded chicken, BBQ sauce, sour cream, smoked paprika, salt, and black pepper. Stir until everything is evenly coated.
- Spread the mixture into the prepared baking dish in an even layer.
- Sprinkle the shredded cheddar cheese over the top.
- Cover the dish with foil and bake for 35 minutes.
- Remove the foil and bake for another 10 minutes until the cheese is bubbly and the potatoes are tender.
- Sprinkle the crispy fried onions over the top right after removing the dish from the oven.
Extra Tips
Let the casserole rest for five minutes before serving so the layers set and the potatoes finish absorbing the sauce. If you make this ahead, add the crispy onions only after reheating to keep them from softening. For a stronger smoky flavor, choose a hickory or mesquite BBQ sauce.Course: Main Course Cuisine: American Equipment: Large mixing bowl, 9×13 baking dish, Oven
Coconut Curry Chicken Potato Casserole with Spinach
This casserole brings together chunks of chicken and potatoes in a creamy coconut curry sauce. Spinach stirred in at the end keeps its bright color and adds freshness. It works well on weeknights when you want a one-dish meal that feels comforting without much fuss.
The flavors lean warm and mildly spiced, with the coconut milk creating a smooth sauce that coats every bite. Potatoes soften and absorb the curry while the chicken stays tender.
Serves 4 people.
Ingredients
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 4 medium potatoes, peeled and cubed
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups fresh spinach
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 casserole dish.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it softens.
- Stir in the minced garlic and cook for 1 minute more. Add the chicken pieces and cook until no longer pink on the outside, about 5 minutes.
- Sprinkle the curry powder, salt, and pepper over the chicken. Stir to coat everything evenly.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Let it cook for 3 minutes.
- Add the cubed potatoes to the skillet and stir to combine. Transfer the mixture to the prepared casserole dish.
- Cover the dish with foil and bake for 35 minutes. Remove the foil and bake 10 minutes longer until the potatoes are tender.
- Stir in the fresh spinach right after removing the dish from the oven. The heat will wilt the leaves.
Extra Tips
Stir the spinach in while the casserole is still hot so it wilts evenly without overcooking. If you prefer a thicker sauce, let the coconut milk simmer a few extra minutes before adding the potatoes. Leftovers reheat well in a covered skillet with a splash of water to loosen the sauce.Course: Main Course Cuisine: Asian Equipment: Large Skillet, 9×13 Casserole Dish, Oven
Pesto Chicken Potato Casserole with Sun-Dried Tomatoes
This casserole brings together chunks of potato and chicken with bright pesto and chewy sun-dried tomatoes. It makes a simple one-dish meal that works well on busy weeknights when you want something filling and low on fuss.
The potatoes stay tender while the chicken soaks up the pesto flavor, and the melted cheese on top adds a nice golden finish. Sun-dried tomatoes give little bursts of tang that balance the richness.
Serves 4 people.
Ingredients
- 4 medium potatoes, cubed
- 1 pound boneless chicken breasts, cubed
- 1/2 cup basil pesto
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees F and lightly grease a 9×13 baking dish.
- Place the cubed potatoes in a pot of salted water and bring to a boil. Cook for 8 to 10 minutes until just tender, then drain.
- Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook for 3 minutes until softened.
- Add the chicken cubes to the skillet along with salt and pepper. Cook for 6 to 8 minutes until the chicken is no longer pink.
- In a large mixing bowl, combine the drained potatoes, cooked chicken mixture, pesto, and sun-dried tomatoes. Stir until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake for 20 to 25 minutes until the cheese is melted and lightly browned.
Extra Tips
Parboiling the potatoes first keeps them from turning mushy during baking. Leftovers store well in the fridge for up to three days and reheat nicely in the oven or microwave. If your pesto is very thick, stir in a spoonful of the sun-dried tomato oil to loosen it before mixing.Course: Main Course Cuisine: Italian Equipment: Baking Dish, Skillet, Large Pot, Mixing Bowl
French Onion Chicken Potato Casserole with Gruyère
This casserole turns the deep, savory taste of caramelized onions into a complete meal by pairing them with tender chicken and sliced potatoes. The Gruyère melts into a golden crust that seals in the flavors from the broth and herbs.
It fits well for weeknights when you need a filling dish that mostly cooks in one pan before finishing in the oven. The result is layers of soft potato, juicy chicken, and sweet onion with a rich, cheesy top.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 4 medium Yukon gold potatoes, thinly sliced
- 3 large yellow onions, thinly sliced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 cup beef broth
- 1 1/2 cups shredded Gruyère cheese
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×13 inch baking dish.
- Heat the butter and olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring often, for 15 to 20 minutes until they turn golden brown and soft.
- Stir in the minced garlic and dried thyme, then cook for 1 minute more. Season the chicken pieces with salt and pepper and add them to the skillet. Cook for 5 to 6 minutes until the chicken is no longer pink on the outside.
- Arrange half the sliced potatoes in an even layer in the baking dish. Spread the chicken and onion mixture over the potatoes, then top with the remaining potato slices.
- Pour the beef broth evenly over the layers. Sprinkle the shredded Gruyère cheese across the top.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for 15 minutes longer until the cheese is bubbly and lightly browned and the potatoes are tender when pierced with a fork.
Extra Tips
Caramelize the onions slowly over steady medium heat to bring out their natural sweetness without burning. If the potatoes seem thick, slice them as thin as possible so they soften fully during baking. Leftovers reheat well in a 350 degree oven with a splash of extra broth to keep the layers moist.Course: Main Course Cuisine: French Equipment: Large Skillet, 9×13 Inch Baking Dish, Oven
Thai Basil Chicken Potato Casserole with Bell Peppers
This Thai-inspired casserole combines tender chicken, sliced potatoes, and sweet bell peppers in a savory sauce built from garlic, soy, oyster sauce, and fish sauce. The dish bakes into a filling weeknight meal where the potatoes absorb the flavors while the peppers stay slightly crisp.
Fresh Thai basil stirred in at the end gives the casserole its signature aromatic lift without losing its bright character. It works well for nights when you want a one-pan style dinner that still feels a little different from standard chicken bakes.
Serves 4 people.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 4 medium Yukon gold potatoes, thinly sliced
- 2 red bell peppers, sliced
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1/4 cup fresh Thai basil leaves
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1/2 tsp red pepper flakes
- 2 tbsp vegetable oil
- 1/2 cup chicken broth
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the chicken pieces to the skillet along with the soy sauce, oyster sauce, fish sauce, brown sugar, and red pepper flakes. Cook for 5-6 minutes until the chicken is no longer pink on the outside.
- Stir in the sliced onion and bell peppers and cook for another 2 minutes. Season with salt and black pepper.
- Layer half the sliced potatoes in the bottom of the prepared baking dish. Spoon half the chicken mixture over the potatoes. Repeat with the remaining potatoes and chicken mixture.
- Pour the chicken broth evenly over the layers. Cover the dish tightly with foil and bake for 35 minutes.
- Remove the foil and bake uncovered for 10 more minutes until the potatoes are tender. Remove from the oven and stir in the fresh Thai basil leaves before serving.
Extra Tips
Stir the Thai basil in right after baking so it wilts just enough to release its aroma without turning dark. Slice the potatoes evenly and thin so they finish cooking at the same time as the chicken. Leftovers reheat well in a covered skillet with a splash of broth to loosen the sauce.Course: Main Course Cuisine: Thai Equipment: Large skillet, 9×13-inch baking dish
Honey Mustard Chicken Potato Casserole with Carrots
This honey mustard chicken potato casserole combines tender chicken pieces with sliced potatoes and carrots in a sweet and tangy sauce. It works well for weeknight dinners when you want a one-dish meal that feels filling and balanced.
The finished casserole has soft, cooked vegetables and chicken coated in a light honey mustard glaze, with melted cheese on top for extra richness. The carrots bring a touch of natural sweetness that complements the mustard.
Serves 4 people.
Ingredients
- 1 pound boneless chicken breasts, cut into 1-inch pieces
- 4 medium potatoes, thinly sliced
- 3 large carrots, sliced into rounds
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1/2 cup chicken broth
- 1 cup shredded cheddar cheese
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees F and lightly grease a 9×13 baking dish.
- In a large skillet over medium heat, cook the onion and garlic for 2 minutes until softened. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Season with salt and pepper.
- Stir in the honey, Dijon mustard, and chicken broth. Simmer for 2 minutes until the mixture is combined, then remove from heat.
- Layer half the sliced potatoes and carrots in the baking dish. Top with the chicken mixture, then add the remaining potatoes and carrots.
- Pour any remaining sauce from the skillet evenly over the layers. Cover the dish with foil and bake for 35 minutes.
- Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake uncovered for 10 more minutes until the cheese melts and the potatoes are tender.
- Let the casserole rest for 5 minutes, then sprinkle with chopped parsley before serving.
Extra Tips
If the sauce seems too thick after simmering, add a splash more broth before layering. Leftovers reheat well in a 350 degree F oven to restore texture, and the parsley adds a fresh note that balances the sweet mustard flavor.Course: Main Course Cuisine: American Equipment: Large skillet, 9×13 baking dish, Mixing bowl
Garlic Parmesan Chicken Potato Casserole with Broccoli
This casserole brings together chunks of chicken and diced potatoes with broccoli in a simple garlic Parmesan mix. It makes a solid choice for busy weeknights when you want a one-pan meal that feels filling without much fuss.
The result has soft potatoes, juicy chicken, and broccoli that keeps some bite. The Parmesan adds a salty, savory note that ties everything together.
Serves 4 people.
Ingredients
- 1 pound boneless chicken breast, cut into bite-sized pieces
- 4 medium Yukon gold potatoes, diced
- 3 cups broccoli florets
- 5 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 cup chicken broth
Instructions
- Preheat the oven to 400 degrees F and lightly grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the chicken pieces, diced potatoes, and broccoli florets.
- Add the minced garlic, olive oil, salt, black pepper, and Italian seasoning. Toss until everything is evenly coated.
- Pour in the chicken broth and stir in half of the grated Parmesan cheese.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining Parmesan cheese over the top.
- Bake for 35 to 40 minutes until the potatoes are tender and the chicken is cooked through.
Extra Tips
Add the broccoli toward the end of mixing so it does not get too soft during baking. Leftovers keep well in the fridge for up to three days. Reheat portions in a 350 degree oven to help the potatoes regain some texture instead of using the microwave.Course: Main Course Cuisine: American Equipment: 9×13 Inch Baking Dish, Large Mixing Bowl, Cutting Board
