Creamy Chicken And Potato Casserole


  • 1 pound boneless chicken breasts, diced
  • 6 bacon slices, cooked and crumbled
  • 4 medium russet potatoes, peeled and sliced
  • 2 cups sharp cheddar cheese, divided
  • 1/2 cup heavy cream
  • 1 teaspoon granulated sugar
  • 2 teaspoons fresh thyme, chopped
  • 1 tablespoon rosemary leaves, chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons unsalted butter, cubed


Preheat oven to 350°F. Spray 3-quart casserole dish with cooking spray.

Whisk sugar into heavy cream in small bowl. Stir in thyme, rosemary, garlic powder, salt and pepper. Set aside.

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Combine chicken and potatoes in prepared baking dish. Top with crumbled bacon and 1 cup of cheese. Pour seasoned cream over casserole. Dot with butter.

Cover with aluminum foil. Bake in preheated oven 1 hour. Uncover. Sprinkle with remaining 1 cup of cheese. Bake 15 to 20 until cheese melts and casserole is bubbly. Garnish with fresh herbs if desired.

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