CREAMY CHICKEN AND SCALLOPED POTATOES

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Make and share this Creamy Chicken and Scalloped Potatoes recipe from Food.com.

Provided by David Hawkins

Categories     Chicken Breast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

4 cups potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup sharp cheddar cheese
1/2 cup sharp cheddar cheese
1 tablespoon paprika
1 1/2 lbs chicken breasts
3 tablespoons bacon
1 carrot
1 head of broccoli
3/4 cup onion

Steps:

  • 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.

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