Chicken Thigh and Potato Casserole

Creamy Chicken Thigh & Potato Casserole

Ingredients:

4–6 bone-in or boneless chicken thighs (skin-on optional)

4 medium potatoes, peeled and sliced thin

1 onion, sliced

2 cloves garlic, minced

1 can cream of mushroom or chicken soup

1/2 cup sour cream or heavy cream

1/2 cup shredded cheddar or mozzarella (optional)

1/2 cup chicken broth

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

Salt & pepper to taste

Fresh or dried parsley for garnish

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Instructions:

1. Preheat oven to 375°F (190°C).

2. Prepare a 9x13-inch baking dish by lightly greasing it.

3. Layer the bottom of the dish with sliced potatoes and onions. Season lightly with salt, pepper, and garlic powder.

4. In a bowl, mix the cream soup, sour cream (or heavy cream), chicken broth, and half the cheese (if using).

5. Pour half of the creamy mixture over the potato layer.

6. Season chicken thighs with paprika, onion powder, salt, and pepper. Lay them on top of the potatoes.

7. Pour the remaining creamy mixture over the chicken.

8. Cover with foil and bake for 1 hour. Then uncover, sprinkle the remaining cheese on top (if using), and bake an additional 20–25 minutes until golden and bubbly, and the chicken is cooked through.

9. Garnish with parsley and serve hot.