Scalloped Chicken And Potatoes
A comforting baked dish featuring tender chicken, sliced potatoes, and carrots in a creamy, flavorful sauce, perfect for family dinners and hearty appetites.
Ingredients
Instructions
- Combine the sliced potatoes, carrots, chopped onion, and chopped celery in a bowl; carefully stir in the cooked, chopped chicken.
- In a saucepan, combine the flour, salt, and a dash of pepper.
- Blend in the milk and cook, stirring constantly, until the mixture is bubbly.
- Stir in the hot style catsup and Worcestershire sauce.
- Continue cooking and stirring until the sauce is thickened and bubbly.
- Pour the sauce over the vegetable and chicken mixture, stirring to coat evenly.
- Turn the mixture into a 2-quart casserole dish.
- Bake uncovered at 375°F (190°C) for about 1 1/2 hours, or until the potatoes are tender.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese to the sauce. If you're out of hot style catsup, regular ketchup with a dash of hot sauce can work as a substitute. You can also use leftover rotisserie chicken to save time. Feel free to add extra vegetables like bell peppers or peas for added nutrition.
Serving Suggestions
This scalloped chicken and potatoes dish pairs beautifully with a simple green salad or steamed broccoli for a complete meal. A side of crusty bread can also complement the creamy texture nicely. For a heartier option, serve it alongside roasted vegetables or a classic American recipes like Cindy's Hash Brown Potatoes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until heated through. You can also microwave individual portions, covering them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Chicken And Potatoes contains roughly 781 calories, with 14g protein, 112g carbohydrates, and 31g fat. It is an excellent source of potassium (54% of the Daily Value), vitamin C (39% of the Daily Value), and dietary fiber (38% of the Daily Value). Note that it is relatively high in sodium, at 803mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw chicken in this recipe?
It's best to use cooked chicken in this recipe, as the cooking time in the oven is primarily for the potatoes. If you want to use raw chicken, you will need to adjust the cooking time significantly to ensure the chicken is fully cooked through.
What can I substitute for milk if I have a dairy allergy?
You can substitute the milk with unsweetened almond milk or another non-dairy milk alternative. Just be aware that the consistency might vary slightly, so you may need to adjust the amount of flour to achieve the desired thickness in the sauce.
How do I know when the potatoes are done cooking?
The potatoes are done when they are fork-tender and easily pierced. You can check their doneness by inserting a fork into the center of the casserole. If it goes in easily, your dish is ready to serve!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).