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
8 boneless, skinless chicken breasts (about 2.5 lbs)
2 lbs Yukon Gold potatoes
1 can (10.5 oz) condensed cream of chicken soup (low-sodium preferred)
1 cup sour cream
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 cup shredded cheddar cheese
1/2 cup unsalted butter (melted)
1 1/2 cups cracker 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