Creamy Rotisserie Chicken and Arugula Potato Bake

This comforting creamy bake combines tender rotisserie chicken with buttery potatoes, sweet carrots, and peppery arugula, all enveloped in a rich cream sauce. Topped with golden onions, this dish delivers a delightful blend of flavors and textures, making it a perfect family meal. It's easy to prepare, ensuring it fits well into busy weeknight dinners while respecting traditional culinary principles.

Ingredients:

• 2 cups rotisserie chicken, shredded
• 2 cups arugula, roughly chopped
• 1 cup heavy cream
• 1 large onion, thinly sliced
• 4 medium potatoes, peeled and diced
• 2 large carrots, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 cup grated Parmesan cheese (optional for extra flavor)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large pot, bring salted water to a boil. Add the diced potatoes and carrots, cooking until tender, about 10-15 minutes. Drain and set aside.
3. In a large mixing bowl, combine the shredded rotisserie chicken, cooked potatoes and carrots, arugula, heavy cream, garlic powder, salt, black pepper, and thyme. Mix well to combine.
4. In a skillet, heat olive oil over medium heat. Add the sliced onions and sauté until they are golden brown, about 8-10 minutes.
5. In a greased baking dish, spread the chicken and vegetable mixture evenly. Top with the sautéed onions and sprinkle with Parmesan cheese if using.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
7. Remove from the oven and let cool for a few minutes before serving.