Description
A creamy, savory casserole with tender chicken, garlic-infused roasted potatoes, and a buttery cracker topping. Solely using halal-friendly ingredients, this one-dish meal offers comforting textures and familiar flavors perfect for family gatherings.
Ingredients
8boneless, skinless chicken breasts (about2.5lbs)
2lbs Yukon Gold potatoes
1can (10.5 oz) condensed cream of chicken soup (low-sodium preferred)
1 cupsour cream
1/2 cupmilk
1 teaspoonsalt
1/2 teaspoonblack pepper
1/4 teaspoongarlic powder
1 cupshredded cheddar cheese
1/2 cupunsalted butter (melted)
1 1/2 cupscracker crumbs (Lightly buttered for golden topping)
Instructions
Preheat oven to 375°F (190°C)
Season chicken breasts with salt, pepper, and garlic powder
Place chicken in an 9×13 inch baking dish and dot with butter
Peel and thinly slice potatoes
Arrange potato slices in layers over chicken (no overlapping, partial coverage)
In a bowl, mix condensed chicken soup, sour cream, milk, and shredded cheese
Pour soup mixture evenly over layered potatoes
Sprinkle melted butter and cracker crumbs for a golden topping
Bake for 40-45 minutes until potatoes are tender and topping is golden brown
Let rest 10 minutes before serving
Notes
Chicken thighs may be substituted for a richer flavor
Russet or red potatoes work well but adjust baking time if using thicker slices
Use low-sodium soup to fine-tune salt content
Greek yogurt can replace sour cream for a tangier flavor
- Prep Time:20
- Cook Time:45
- Category:Main dish
- Method:Baking
- Cuisine:American