Creamy Chicken and Potato Bake

This Creamy Chicken and Potato Bake combines tender canned chicken and hearty potatoes in a rich, savory sauce, enhanced with herbs and spices for a comforting yet creative twist. The dish is baked to golden perfection, making it a satisfying meal for any occasion.

Ingredients:

• 2 cans of chicken, drained
• 4 medium potatoes, peeled and sliced
• 1 cup of heavy cream
• 1 cup of chicken broth
• 1 cup of shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup of breadcrumbs
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the drained chicken, sliced potatoes, heavy cream, chicken broth, garlic powder, onion powder, thyme, salt, and pepper. Mix well.
3. In a greased baking dish, layer the chicken and potato mixture evenly.
4. Sprinkle the shredded cheddar cheese on top.
5. In a small bowl, mix the breadcrumbs with olive oil until well coated, then sprinkle over the cheese layer.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the potatoes are tender.
8. Garnish with fresh parsley before serving.