Easy recipe for baked chicken thighs, carrots and potatoes casserole with a creamy sauce and loaded with cheese. Such a perfect meal for a busy evening. Prep time is minimal.

This casserole is pretty amazing if I do say so myself. I have a similar one I posted on the blog when I first started blogging a few years ago, it’s the recipe for the Chicken and Potato Casserole. In that recipe, you sauté everything before adding it the casserole. Though I absolutely love that casserole and how it tastes, the prep time is just way too lengthy. One day, I didn’t have time to prep everything like I normally would but the children were asking for that casserole. I threw everything together into my casserole dish and baked it longer. I was amazed how wonderful the dish tasted. Everyone raved! I just had to tweak a few things and we were set.

Be sure to use a mandolin slicer to slice the potatoes. They need to all be the same thickness or some slices will cook while other pieces will be under cooked. I used a mandolin slicer for the carrots as well and then just sliced them in half.

TIP: Cheese is always best if you purchase a block of cheese and grate it yourself instead of grated prepackaged cheese. There are added ingredients you will find in packaged grated cheese that you will not find in a block of cheese. These ingredients help keep the cheese fresh yet the cheese tastes and perform differently in recipes. Lastly, the cheese tastes much better if you were to grate it yourself. Well, that was a mouthful about cheese, haha! If you only have grated cheese on hand, use it, just thought I’d share a tip for future cheese purchases.

Enjoy this lovely recipe with a simple side salad, some fresh bread and of course dessert!

If you like to prep for dinner early in the day and get it over with, you can do so with this recipe. Slice potatoes and cover with cold water, refrigerate. Slice carrots and chop onion fine. Grate the cheese. You can even mix everything together for the cream if you want. I am a huge fan of prepping for dinner before my children are home from school. I love that I can have everything prepped and my kitchen cleaned before the kids are home. Then as I throw everything into the casserole dish, the kids help set the table and put together a salad and everyone can go about doing their own thing and mom is not in the kitchen for hours while kids are home.

Tip: Be sure to use a deep casserole dish when baking so the cheese doesn’t overflow. Another tip, if you will be serving this for guests and want clean sides on the casserole dish, line the sides of your casserole dish with foil before adding all of the ingredients, then just remove before serving. Works like a gem. 🙂

Ingredients:

2 ½ pounds potatoes, sliced

1 ½ chicken thighs, boneless & skinless

1 carrot, sliced

½ small onion, diced fine

¾ cup heavy whipping cream

1 ¼ cup milk

½ tsp salt

¼ tsp pepper

½ tsp Vegeta, or you fav seasoning (but you really want to use Vegeta;)..)

3 Tbsp mayo

2-3 Tbsp fresh herbs

4 Tbsp butter, sliced

Instructions:

Remove any excess fat from chicken thighs. Cut into thin strands. Lightly salt and pepper to taste and mix.

In a bowl, mix together heavy whipping cream, mayo, milk,  ½ salt, ¼ tsp pepper, and ½ tsp fav seasoning, mix everything.

Finely chop onion. Slice carrot thin on a mandolin slicer. Slice potatoes thin on a mandolin slicer. Run under cold water to remove starch and pat dry.

Combine onion and potatoes. Lightly season (salt, pepper, and Vegeta), toss. Add to the bottom of baking dish. Add herbs. Add carrots over potatoes. Add chicken over carrots. Add cubed butter. Pour milk mixture over ingredients in baking dish. Add grated cheese. Cover with foil.

Bake in preheated oven 1 ½ hours – 2 hours, depending on your oven. Pierce potatoes to check for tenderness. Add fresh more fresh herbs if desired. Enjoy immediately.

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Baked Chicken Thighs Potatoes Casserole

Prep Time

20 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 50 mins

 

Easy recipe for baked chicken thighs, carrots and potatoes casserole with a creamy sauce and loaded with cheese. Such a perfect meal for a busy evening.

Servings: 6 - 8 servings

Ingredients

• 2 ½ pounds potatoes, sliced
• 1 ½ chicken thighs, boneless skinless
• 1 carrot, sliced
• ½ small onion, diced fine
• ¾ cup heavy whipping cream
• 1 ¼ cup milk
• ½ tsp salt
• ¼ tsp pepper
• ½ tsp Vegeta or you fav seasoning
• 2 Tbsp mayo
• 2-3 Tbsp fresh herbs
• 4 Tbsp butter, sliced

Instructions

1. Remove any excess fat from chicken thighs. Cut into thin strands. Lightly salt and pepper to taste and mix.
2. In a bowl, mix together heavy whipping cream, mayo, milk, ½ salt, ¼ tsp pepper, and ½ tsp fav seasoning, mix everything.
3. Finely chop onion. Slice carrot thin on a mandolin slicer. Slice potatoes thin on a mandolin slicer. Run under cold water to remove starch and pat dry.

4. Combine onion and potatoes. Lightly season (salt, pepper, and Vegeta), toss. Add to the bottom of baking dish. Add herbs. Add carrots over potatoes. Add chicken over carrots. Add cubed butter. Pour milk mixture over ingredients in baking dish. Add grated cheese. Cover with foil.

5. Bake in preheated oven to 400°F for 1 hr 30 min hours – 1hr 45 min hours, depending on your oven. Pierce potatoes to check for tenderness. Add fresh more fresh herbs if desired. Enjoy immediately.