Main Dish Cheesy Scalloped Potatoes Recipe with Chicken

Are you in the mood for something carb loaded, cheesy, and delicious? I’ve got just the thing! Feast your eyes on this Scalloped Potatoes recipe. Then, go make it for dinner!

This casserole has all the important food groups covered like potatoes, chicken, and cheese. You could choose a vegetable to add to this recipe to make it a one-dish meal. I wanted to have a fighting chance at getting my kids to eat it (they are already very leery of casseroles), so I just served steamed green beans with butter and lemon pepper on the side. If your family is less picky than mine, you could try adding broccoli, brussels sprouts, or another veggie you like. Let me know how that goes if you do it!

This casserole is amazing for making ahead and baking or reheating later. The leftovers heat up perfectly in the microwave too. You do need to plan ahead for this one since it needs to bake for over an hour, but that time is all hands off. It only takes 15-20 minutes to get it ready for the oven, and then it’s hands off cooking. (That’s my favorite kind of cooking!)

Before you ask, I would say that yes, you can use frozen potatoes in this recipe. I would opt for cubed potatoes O’brien (who is O’brien anyway??) or shredded hashbrown potatoes. Just sub them in for the sliced fresh potatoes in the recipe, and that should work fine. Leave me a comment to let me know how you end up making yours and how you liked it!

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Main Dish Cheesy Scalloped Potatoes Recipe with Chicken

Tender potatoes and chicken smothered in a creamy cheese sauce make for a delicious and satisfying dinner!

Votes: 8
Rating: 2.75
You:

Rate this recipe!

Prep Time

20 minutes

Cook Time

75 minutes

Servings

MetricUS Imperial

Ingredients

• 1 1/2 cups shredded cheddar cheese (OK to substitute 2% milk cheese)
• 1 bunch green onions sliced thin
• 1 cup sour cream (reduced fat OK)
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt (plus more to taste)
• freshly ground black pepper
• 2 large baking potatoes peeled and sliced into thin circles
• 2 boneless, skinless chicken breasts cut into bite-sized pieces

Prep Time 20 minutes Cook Time 75 minutes Servings MetricUS Imperial Ingredients 1 1/2 cups shredded cheddar cheese (OK to substitute 2% milk cheese) 1 bunch green onions sliced thin 1 cup sour cream (reduced fat OK) 1/2 cup milk 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt (plus more to taste) freshly ground black pepper 2 large baking potatoes peeled and sliced into thin circles 2 boneless, skinless chicken breasts cut into bite-sized pieces

Votes: 8 Rating: 2.75 You: Rate this recipe!

Instructions

1. Preheat oven to 375 degrees F. Spray a 9" square or 8 x 11" baking dish very well with cooking spray.
2. In a medium bowl, stir together cheese, chopped green onions, sour cream, milk, garlic powder, salt and pepper to taste.
3. Arrange half the potato slices over the bottom of the baking dish and half the diced chicken over the potatoes. Sprinkle lightly with salt and pepper if desired. (I like a lot of salt on my potatoes.) Spread half the cheese mixture over the chicken and potatoes. Repeat these layers with the remaining ingredients.
4. Spray a piece of aluminum foil with cooking spray, and cover the baking dish with the sprayed side down toward the food. Bake covered for 60 minutes.
5. Remove foil, and increase heat to 400 degrees F. Bake for an additional 10-15 minutes or until top is bubbly and starting to brown. Serve garnished with additional sliced green onions if desired.

I just know you will love these cheesy baked casseroles too!

Cheesy Asparagus and Potato Casserole