5 from 1 vote
Baked Chicken Thighs Potatoes Casserole
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: 8 servings
Calories: 306 kcal
  • 2 ½ pounds potatoes, sliced
  • 1 ½ pounds 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
  • 1 cup Mozzarella cheese, grated
  1. Remove any excess fat from chicken thighs. Cut into thin strands. Lightly season with salt and pepper to taste, mix.

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

  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 60 min to 90 min, depending on your oven. Pierce potatoes to check for tenderness. Add fresh more fresh herbs if desired. Enjoy immediately.