Ingredients:
- 1.5 lbs (680g) chicken fillets (cut into bite-sized pieces)
- 4 medium potatoes (peeled and thinly sliced)
- 3 carrots (peeled and sliced)
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1 small onion (chopped)
- 2 garlic cloves (minced)
- 1 cup chicken broth
- 1/2 cup heavy cream or milk
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp paprika
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish, optional)
Instructions:
1. Preheat Oven:
- Preheat your oven to 375°F (190°C).
2. Sauté Chicken:
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Add the chicken fillet pieces and cook until no longer pink, about 5-7 minutes. Season with salt, pepper, dried thyme, and dried rosemary. Remove from heat.
3. Prepare the Casserole:
- In a large mixing bowl, combine the sliced potatoes and carrots.
- Season with salt, pepper, and paprika. Toss with a little olive oil if desired.
4. Assemble the Casserole:
- In a greased 9x13 inch (23x33 cm) baking dish, layer the potatoes and carrots.
- Spread the cooked chicken and onion mixture evenly over the vegetables.
- In a separate bowl, mix together the chicken broth and heavy cream (or milk).
- Pour the broth and cream mixture over the chicken and vegetables in the baking dish.
5. Add Cheese:
- Sprinkle the shredded cheese evenly over the top.
6. Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the potatoes and carrots are tender and the cheese is bubbly and golden.
7. Serve:
- Let the casserole rest for a few minutes before serving.
- Garnish with chopped fresh parsley if desired.
Enjoy your hearty and cheesy chicken fillet casserole with potatoes and carrots!
