Cheesy Garlic Chicken and Roasted Potato Casserole

Roasted garlic potatoes

• 2 lb (900 g) baby Yukon gold potatoes, halved, or quartered if larger than 2 inches (5 cm)
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried Italian seasoning
• 1 tsp kosher salt
• ½ tsp black pepper

Garlic chicken

• 1½ lb (680 g) boneless skinless chicken breasts, or use rotisserie chicken, see the Tips tab
• 3 cups (720 ml) chicken broth or water, enough to cover the chicken by 1 inch (2.5 cm)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp kosher salt
• ¼ tsp black pepper

Creamy garlic sauce

• 2 tbsp (28 g) unsalted butter
• 4 garlic cloves, minced
• 2 tbsp all-purpose flour
• ¾ cup (180 ml) whole milk
• ¼ cup (60 ml) chicken poaching liquid, reserved from the pot, or chicken broth
• ¼ cup (60 g) sour cream
• ¼ tsp kosher salt
• ⅛ tsp black pepper

Cheesy topping

• 1½ cups (170 g) shredded low-moisture mozzarella, from a block
• 1½ cups (170 g) shredded sharp cheddar, from a block

To finish

• 2 tbsp chopped fresh parsley

1. Heat the oven and roast the potatoesHeat the oven to 425°F (220°C) with a rack in the middle. Pat the potatoes dry and toss them on a large rimmed sheet pan with the olive oil, garlic powder, paprika, Italian seasoning, salt and pepper. Turn them cut side down in a single layer. Roast 25 minutes, flipping once at 15 minutes, until golden with crisp edges and tender when pierced.The potatoes are deep golden on the cut sides and a fork slides in easily.⏱ 25 min timer, roast
2. Poach and shred the chickenWhile the potatoes roast, put the chicken in a pot and cover it by 1 inch (2.5 cm) with broth or water. Bring to a gentle simmer, cover, and cook 15 to 20 minutes, until it reads 165°F (74°C). Move it to a board and save ¼ cup (60 ml) of the liquid. Shred the chicken into thin strands with two forks, then toss it with the garlic powder, paprika, salt and pepper.The chicken pulls apart in thin strands with no pink, and has a light orange tint from the paprika.⏱ 15 min timer, then check
3. Make the creamy garlic sauceMelt the butter in a medium saucepan over medium heat. Cook the garlic 30 seconds, then whisk in the flour for 1 minute. Slowly whisk in the milk and the reserved poaching liquid and simmer 2 to 3 minutes, until it coats the back of a spoon. Take the pan off the heat and stir in the sour cream, salt and pepper. Stir the sauce into the shredded chicken.The chicken is coated in a creamy sauce, thick and clinging, not soupy.⏱ 3 min timer, simmer
4. Assemble the casseroleLower the oven to 400°F (200°C). Spread the roasted potatoes in a 9×13-inch (3-quart) baking dish. Mound the chicken over the potatoes, leaving the potatoes showing around the edges. Sprinkle the mozzarella and cheddar evenly over the chicken.Golden potatoes ring the dish, with a thick mound of cheese-topped chicken in the middle.
5. Bake until bubbling and brownedBake uncovered 15 to 18 minutes, until the cheese is melted and bubbling and the casserole reaches 165°F (74°C). Switch to the broiler for 2 to 3 minutes, watching closely, until brown spots form on the cheese and the tips of the chicken.Stretchy melted cheese with crisp brown spots, orange cheddar through the white, and crispy chicken tips.⏱ 15 min timer, bake
6. Rest and serveRest the casserole 5 minutes so the cheese sets. Sprinkle with the parsley and serve straight from the dish, scooping up potatoes, chicken and cheese together.Green parsley over bubbling cheese, with golden potatoes at the edges.

• Roast the potatoes until they are golden first. They won’t brown under the chicken and cheese, so the crisp edges in the photo have to happen on the sheet pan. Use a single layer, cut sides down, and don’t crowd the pan.
• Pat the potatoes dry before oiling them. Dry potatoes crisp, and wet ones steam.
• Shred the chicken into thin strands. The thin tips that stick up are the ones that crisp and brown under the broiler.
• Keep the sauce thick. It should coat the chicken, not pool in the dish. A thin sauce makes the potatoes soggy.
• Poach gently. A hard boil makes chicken tough. Keep the water at a bare simmer with the lid on.
• Shred two cheeses from blocks. Mozzarella gives the stretchy melt and cheddar adds the orange color and flavor. Pre-shredded cheese melts less smoothly.
• Broil with care. Brown spots appear in 2 to 3 minutes and cheese goes from golden to burnt quickly, so stay next to the oven.
• Shortcut: use about 3 cups (400 g) of shredded rotisserie chicken. Skip the poaching step and use chicken broth in the sauce instead of poaching liquid.
• Food safety: the chicken must reach 165°F (74°C), and the finished casserole should be hot all the way through. Refrigerate leftovers within 2 hours.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 6-serving amounts in one 9×13-inch dish. For 12 servings, use two dishes and two sheet pans.

Nutrition is an estimate per serving. Contains dairy and wheat (a little flour in the sauce), so it is not gluten-free as written.

Easy swaps

Chicken thighs: use boneless skinless thighs and poach 20 to 25 minutes to 175°F (79°C). They shred easily and stay juicy.

Buffalo version: toss the shredded chicken with 3 tbsp (45 ml) hot sauce instead of the paprika, and drizzle ranch over the finished dish.

Potatoes: red potatoes or fingerlings work the same way. For russets, cut 1½-inch (4 cm) chunks and roast 30 to 35 minutes.

Cheese: Monterey Jack, provolone or pepper jack replace the mozzarella. Pepper jack adds heat.

Add vegetables: roast 2 cups of broccoli florets with the potatoes for the last 12 minutes, then scatter them into the dish.

Add bacon: sprinkle 6 slices of cooked, crumbled bacon over the chicken before the cheese.

Lighter: use plain Greek yogurt in place of the sour cream and cut the cheese to 2 cups total.

Gluten-free: replace the flour with 2 tsp cornstarch stirred into the cold milk.

Make ahead: roast the potatoes and mix the chicken with the sauce up to a day ahead and refrigerate them separately. Assemble with the cheese, bake covered with foil for 15 minutes, then uncovered for 15 minutes, until it reaches 165°F (74°C).

Storage and reheating

Fridge: keep leftovers covered for 3 to 4 days.

Reheat: cover with foil and warm at 350°F (175°C) for about 20 minutes, then uncover for 5 minutes to re-crisp the top. Single portions can be microwaved.

Freezer: portions freeze up to 2 months. Thaw overnight in the fridge. The potatoes soften a little after thawing.