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Ingredients:
2 pounds potatoes, peeled and diced
2 cups cooked chicken, shredded
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup chicken broth
1/4 cup unsalted butter, melted
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
1/4 cup chopped fresh parsley
Instructions:
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large pot, boil the diced potatoes until tender, about 10-15 minutes. Drain and set aside.
In a large bowl, combine the shredded chicken, sour cream, shredded cheddar cheese, shredded mozzarella cheese, chicken broth, melted butter, garlic powder, onion powder, paprika, salt, and pepper. Mix well.
Gently fold the cooked potatoes into the chicken mixture until well combined.
Spread the mixture evenly into the prepared baking dish.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Sprinkle with chopped fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 30
minutes | Total Time: 45 minutes
Kcal: 350 kcal | Servings: 6 servings
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