Creamy Chicken Scalloped Potato Bake

 

 

 

 

 

 

 

 

Tender, moist chicken, thinly sliced potatoes, and onions are smothered  in a creamy sauce that’s absolutely amazing. It’s a little bit addictive; it’s a dish that makes it nearly impossible to stop after the first serving.

Creamy Chicken Scalloped Potato Bake

2 tablespoons butter

2 cloves garlic, minced

1 small white onion, peeled and thinly sliced

¼ cup flour 

 

2 cups half and half

½ cup of chicken stock 

3-4. Yukon gold potatoes, very thinly sliced (no thicker than 1/8″)

2 lbs. boneless, skinless chicken thighs, cut into pieces

2 cups Monterey Jack Cheese, divided

½ cup shredded cheddar cheese

 

Preheat oven to 400 degrees. Spray a 9 x 13 baking dish with non stick spray.  In a medium skillet add the olive oil and butter and sear the chicken on medium heat until lightly brown.  Remove to a plate and set aside.  Add the onions and garlic to the same skillet and cook over  medium low heat until the onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes, stirring to make sure it doesn’t burn. 

 

 

 

 

 

 

 

 

 

 

 

 

Reduce heat to low. Combine half and half and chicken broth and add slowly to the skillet whisking the whole time as it thickens. The mixture will become very thick so continue adding a little bit of liquid at a time whisking until smooth.

Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk.  Stir in salt and pepper and let boil 1 minute.

Reduce heat and stir in one cup of the Monterrey Jack cheese and the half cup of cheddar and stir until completely melted.

Pour a little sauce on the bottom of the greased baking dish. Just enough to cover.  Place ⅓ of the potatoes in the dish and season with salt and pepper. Add pieces of the chicken on top of the potatoes in an even layer.  

 

 

 

 

 

 

 

 

 

 

 

Pour ⅓ of the cream sauce over top. Next, add another layer of potatoes, chicken and cream sauce. Repeat layers ending with sauce.   Sprinkle remaining cheese on top.

 

 

 

 

 

 

 

 

 

 

 

 

Cover with foil and bake for 45 minutes. Test the potatoes with a fork….they should be fork tender. If not, continue to bake for another 15-20 minutes.  Once they are tender, uncover and bake for another 10 minutes until the cheese is golden and bubbly.  Remove from the oven and serve immediately.

 

Photography is the property of and copyrighted to Welcome Home.

 

 A rustic chicken dinner doesn't get much easier than this. You can make the entire meal in pot, which makes cleanup a breeze.  I like to use bone-in, skin-on whole chicken legs that include the chicken thigh and the drumstick. I think they are the most flavorful cut of the chicken.

Braised Chicken Legs with Carrots and, Potatoes 

2 tablespoons olive oil 

2 pounds or 3 whole chicken legs (thighs attached)  

1 teaspoon salt, divided 

1 teaspoon ground pepper, divided 

2 teaspoons paprika

1 teaspoon thyme, divided

1 teaspoon garlic powder

6 cloves garlic, sliced  

1 large onion, thinly sliced 

1 pack of baby bella mushrooms, whole or sliced

1 pound baby carrots, cut into 2-inch pieces  

4 potatoes cut into large pieces (you can peel or leave the skin on)

1 cup low sodium chicken broth, divided

Heat oil in a large Dutch oven over medium-high heat. Pat chicken dry with paper towels. Season the chicken generously with the paprika, and then add thyme, salt and pepper. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the chicken legs and cook, turning once, until browned, about 2 minutes per side. You want a nice brown sear on both sides so usually cook for about 5 minutes total. Transfer the chicken to a clean plate and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add sliced garlic and onion to the same pot; cook, stirring often, until fragrant, about 1 minute. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NOTE:  Be sure to slice the garlic instead of mincing or chopping it. This will assure that your garlic will caramelize and not burn.

 

 

 

 

 

  

 

 

 

 

 

Add carrots, mushrooms and potatoes and sprinkle with the remaining seasonings.  Cook, stirring occasionally, until the vegetables are lightly browned but still crisp, 3 to 4 minutes. Stir in chicken broth, scraping the pan to loosen browned bits. 

 

 

 

 

 

 

 

 

 

 

 

Nestle the chicken into the vegetable mixture in the Dutch oven.  Pour in any leftover juices from plate.  Raise the temp to medium high and bring to a quick boil. Turn down the heat to a simmer and cover the pot with tight fitting lid.  Add more chicken broth if needed.  

 

 

 

 

 

 

 

 

 

Cook for 2-3 hours or until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees and the vegetables are tender. 

 

 

 

 

 

 

 

The juiciest, most tender chicken surrounded by perfectly seasoned vegetables.  So good!  

 

 

 

 

 

 

 

Melt in your mouth good!  Want a bite?

Photography is the property of and copyrighted to Welcome Home.

My Banana Split Dessert

 

 

 

 

 

 

 

 

 

 

 

 

 

So light and airy. So delicious. Between the graham cracker pie crust, cheesecake filling, pineapple and bananas and all the way to the cherry on top, I am hooked.  You can’t eat just one slice. YUM!

Banana Split Dessert

1 1/2 cups graham cracker crumbs

1 1/4 cup sugar, divided

1/2 cup butter, melted

16 oz cream cheese, softened

20 oz crushed pineapple, drained

5 medium bananas, divided

2 cups cold milk

2 (4 ounce) packages Jello instant cheesecake pudding mix

2 cups thawed whipped topping, such as cool whip, divided

1 cup chopped pecans or walnuts

Maraschino cherries

Chocolate syrup

 

Combine the graham cracker crumbs, 1/4 cup of sugar and the melted butter in a bowl and mix to combine. Press the crumbs evenly into a 9x13" cake pan and freeze for 10 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meanwhile beat the cream cheese and 1 cup of sugar until smooth and creamy. Carefully spread over the graham cracker crust into an even layer.

Top with a layer of the crushed pineapple (make sure to drain very well). I put it in a colander over a bowl and allow it to drain by pressing it against the sides. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Slice the bananas into discs and layer on top of the pineapple. Make sure to cover completely with no gaps.

Combine the cold milk and 2 pudding mixes in a bowl and whisk until smooth. Add 1/2 cup of the thawed whipped topping and fold in until combined. Spread over the bananas into an even layer. 

 

 

 

 

 

 

 

 

 

 

 

Top with the remaining whipped topping. Cover and chill until ready to serve (best if chilled at least 2 to 5 hours).

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle with nuts.  And don’t forget the cherry on top!

 

 

 

 

 

 

 

 

 

 

 

 Want a bite?

 

 

 

 

 

 

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.