How to make an easy and delicious chicken and potato casserole! Your friends and family will love the flavors of the potatoes and onions mixed with the tender chicken. Plus, some great accents from thyme and paprika. The hardest part of this recipe is waiting for two hours while the aroma fills up your home. Enjoy this chicken and potato casserole recipe!
Chicken and Potato Casserole Recipe
Enjoy the wonderful flavors of chicken, onions, potatoes, and spices in this casserole.
- Cast iron pot Or any pot/roasting pan you can put in the oven
- 4 to 5 Cups Potatoes Sliced and peeled
- 3 Medium-sized onions Cut in half & sliced
- 2 Shallots Cut in half & sliced (or 4 onions if you don't want shallots)
- 3 Teaspoons Salt
- 2 Teaspoons Ground thyme
- 2 Teaspoons Pepper
- ½ Cup Hot water
- 1 Can Evaporated milk Reserve 1/4 cup for later
- 4 Slices Bacon Cooked and chopped
- 2 Tablespoons Butter
- 1 Whole Chicken (or 6 chicken legs) Cut into 8 pieces
- 1 Teaspoon Paprika
- Put sliced potatoes and sliced onions in a cast iron pan. Put 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of thyme on top. Add 1/2 cup of hot water and a can of evaporated milk (reserve 1/4 cup for later). Put it uncovered in the oven at 400°F and let it cook while you finish step 2.
- In a large skillet, cook your bacon until brown, remove, and remove the leftover bacon fat with a paper towel. In the same skillet, add butter and your chicken. Season with 1 teaspoon of salt and some pepper. Brown for around 4 minutes on each side. Salt and pepper some more after flipping it. Slice/crumble your bacon when cool.
- Bring your cast iron pan out of the oven and arrange your chicken on top of the potatoes and onions. Sprinkle some more thyme on the chicken and add your crumbled bacon. Cover tightly with aluminum foil and put the lid on top. Place it in the oven for 1 hour at 400°F.
- Remove your cast iron pan from the oven. Remove the lid and aluminum foil. Pour the 1/4 cup of reserved milk on top of the casserole and sprinkle with 1 teaspoon of paprika. Place back in the oven uncovered for 30 more minutes. Check 15 minutes before the 30-minute timer is over to make sure your chicken isn't burning. You might have to lightly cover the meat in the last 15 minutes with aluminum foil.
- Remove and enjoy!
If you don’t have a lid for your pot then make sure to cover the top tightly with aluminum foil. When you are ready to serve this, plate all of the chicken on a large dish and scoop the potatoes and onions onto individual plates for people. It makes it easier to plate the dish.