Creamy Chicken and Scalloped Potatoes

"A comfortable dish for a hearty appetite!"
photo by a user photo by a user
Ready In:




  • Prep:

  • Cook about 2 strips of bacon first, cool, then chop into bits, or use your favorite bacon bits.
  • Slice potatoes thinly as though for scalloped potatos.
  • Slice the carrot the same thickness as the potatos.
  • Chop boneless skinless chicken into bits sized pieces.
  • Chop the broccoli into bite sized pieces.
  • Chop 1 medium onion, or use about 3/4 cup of chopped onion.
  • Cook:

  • In a small sauce pan, melt butter and blend in flour.
  • Let sit for a minute.
  • Add all of cold milk, stirring with a whisk.
  • Season with salt and cayenne.
  • Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  • Reduce heat and stir in cheese.
  • Place a half of the sliced potatoes, carrot, chicken and broccoli in a lightly greased one quart casserole dish.
  • Pour half of cheese sauce over this mixture.
  • Repeat with second layer of both items above, pouring remaining cheese mixture over after all items are placed inside.
  • Sprinkle the remaining cheese on top.
  • Top with some paprika for color, don't over do, just sprinkle it.
  • Bake uncovered for about 1 hour at 350°F.

Questions & Replies

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  1. Netfoodie
    I used my new 3mm slicing blade for my cuisinart to slice the potatoes and carrot (perfect) I added a leek (which was an addition that made the dish,IMO.) I also used pancetta instead of bacon and lightly sautéed the leek and 1/2 an onion in the same pan before adding it to the rest. I also substituted broccollini because I didn't have the regular broccoli on hand. Turned out really nice and amazingly fresh tasting which surprised me because of all the different ingredients.( don't over cook), I thought mine might be a bit undercooked but I think it was perfect the carrot slices still tasted fresh and the potatoes were not mush but not too firm. Surprisingly good meal


Started washing dishes in restaurants (the Moose Lodge to be precise) at 13. Worked at a bunch of Long Island restaurants from 14 to 18, did salad prep, sous, breakfasts, line, short order and whatever role was open. Loved it, and kept cooking when I went into the Army at 18. By 22, stopped cooking for work, but still cook at home a lot. Now, I actually think I am a better cook than ever, and have even considered opening my own restaurant some day.
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