Scalloped Potatoes With Chicken
Creamy scalloped potatoes layered with tender chicken and flavorful herbs, topped with Parmesan and paprika—perfect comfort food for family dinners or casual gatherings.
Ingredients
- 4 cups peeled and thinly sliced potatoes ⓘ
- 1 (13 3/4 oz.) can chicken broth ⓘ
- 1/2 teaspoon salt ⓘ
- 2 tablespoons margarine ⓘ
- 1 medium onion, chopped ⓘ
- 1 or 2 ribs celery, sliced ⓘ
- 1/4 teaspoon dried basil ⓘ
- 1/4 teaspoon dried thyme ⓘ
- 1/2 teaspoon pepper ⓘ
- 2 tablespoons grated Parmesan cheese ⓘ
- 2 cups cooked chicken, cubed ⓘ
Instructions
- In a medium saucepan, simmer potato slices in chicken broth, covered, for 10 minutes.
- Remove from heat and set aside.
- Meanwhile, in a medium skillet, melt margarine and sauté chopped onion and sliced celery until barely tender.
- Add flour and stir until blended, cooking a moment to eliminate starchy taste.
- Gradually whisk in the drained chicken broth, stirring constantly.
- Add dried thyme, basil, and pepper; simmer for about 3 minutes.
- Whisk in grated Parmesan cheese.
- Place half of the cooked chicken cubes in the bottom of a 1 1/2-quart baking dish.
- Add half of the potato slices and half of the sauce over the chicken.
- Repeat layers with remaining chicken, potatoes, and sauce.
- Sprinkle with paprika and bake uncovered at 350°F for 30 minutes.
Tips & Substitutions
For adding extra flavor, consider mixing in some garlic powder or substituting half of the chicken broth with cream for a richer sauce. If you don't have Parmesan cheese, any hard cheese like Pecorino Romano can work well. Be sure to slice the potatoes evenly for consistent cooking, and try layering in some sautéed mushrooms for added texture.
Serving Suggestions
Serve this dish alongside a crisp green salad or steamed vegetables for a balanced meal. A side of garlic bread complements the creamy texture beautifully. This dish also pairs well with a light white wine, making it perfect for family gatherings or potlucks. For more hearty options, consider serving it with Cornflake-Fried Chicken Breasts.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions, covered, on medium heat until warm, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Potatoes With Chicken contains roughly 1220 calories, with 20g protein, 169g carbohydrates, and 52g fat. It is an excellent source of vitamin C (98% of the Daily Value), potassium (95% of the Daily Value), and dietary fiber (60% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1965mg per serving (85% 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 other vegetables in this recipe?
Absolutely! You can add vegetables like carrots, bell peppers, or even spinach to the layers for added nutrition and flavor. Just make sure to sauté them slightly before layering to ensure they cook through in the baking process.
How can I make this dish vegetarian?
To make it vegetarian, simply replace the chicken with sautéed mushrooms or a plant-based protein. Use vegetable broth instead of chicken broth, and omit the chicken entirely. You can add more layers of vegetables to enhance the flavor and texture.
Can I prepare this dish ahead of time?
Yes, you can prepare the layers ahead of time and assemble them in the baking dish. Cover and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if cooking straight from the fridge.
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).