Creamy Chicken Casserole with Potatoes

Creamy Chicken Casserole with Potatoes

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    • Prep Time
    • Minutes
    • Cook Time
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This incredibly delicious creamy chicken casserole with baby potatoes is made with simple, everyday ingredients and you can have it in the oven in 20 minutes! The flavors and aromas of this dish will have your mouth watering looong before it’s done! And you’ll be coming back for seconds!

I make this chicken casserole with cream, white wine, shallots, garlic, parsley and dill. I love everything about this dish – from the potatoes that simply melt in your mouth like butter to the delicious sauce and crispy-skinned chicken! This recipe is already a family favorite!

Watch my video recipe for all the details!

Doesn’t this casserole look simply divine? Wish you guys could taste and smell this through the screen! Make it tonight for dinner!

Enjoyed this recipe? Please share and save it to Pinterest!

Looking for more delicious chicken recipes? This is one of my personal favorites – Creamy Chicken Mushroom Pasta! https://tatyanaseverydayfood.com/recipe-items/chicken-mushroom-pasta/

Ingredients

  • 4 lbs bone-in chicken thighs & drumsticks
  • 1 1/2 lb baby potatoes, skin-on
  • 2 large shallots, diced
  • 4 large garlic cloves, minced
  • 1 cup heavy cream
  • 1/2 cup white wine
  • coarse sea salt and black pepper
  • smoked paprika
  • garlic and onion powder
  • chopped dill
  • chopped parsley

Instructions

  1. Preheat the oven to 425F. Fill a large pot with water, season generously with salt and add the baby potatoes. Cook the potatoes over high heat, bringing the water to a boil. Cook until the potatoes are fork tender, about 15 minutes.
  2. Meanwhile, prepare the chicken. Arrange the chicken in a large casserole baking dish. Season the chicken generously all over with coarse sea salt and freshly ground black pepper. Add the diced shallots, minced garlic and the baby potatoes once they are done cooking. Pour in the heavy cream and white wine (I used chardonnay; any dry white wine will work well).
  3. Next, season the casserole with spices - sprinkle the chicken and potatoes liberally with smoked paprika, garlic powder, onion powder, chopped dill and parsley.
  4. Cover the casserole with foil and bake the dish in the preheated oven covered for 20 minutes. After 20 minutes, remove the foil and continue baking for 25 to 35 minutes. The timing depends on the size of your chicken pieces; larger pieces require additional time. Test for readiness with a thermometer - chicken needs to reach 160F.
  5. Remove the casserole from the oven and let it stand for at least 15 minutes before serving; the chicken and potatoes will be very hot!
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