Ingredients for Scalloped Chicken And Potatoes Elite
- Yukon Gold Potatoes
- 1/4 cup all-purpose flour
- Garlic Cloves
- 2 cups cooked, shredded chicken
- Whipping Cream
- Chicken Broth
- Ground Nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Parmesan Cheese
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How to Make Scalloped Chicken And Potatoes Elite
- Preheat oven to 375°F (190°C).
- Spray a 9x13-inch glass baking dish with nonstick cooking spray.
- Layer half of the thinly sliced potatoes (about 2 lbs) in the bottom of the baking dish.
- Sprinkle evenly with 1/4 cup all-purpose flour, 1 teaspoon garlic powder, and 2 cups cooked, shredded chicken.
- Top with the remaining potato slices.
- In a medium bowl, whisk together 1 1/2 cups heavy cream, 1/2 cup chicken broth, 1/4 teaspoon ground nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Pour the cream mixture evenly over the potato layers.
- Sprinkle 1/2 cup grated Parmesan cheese over the top.
- Cover the dish tightly with foil.
- Bake for 45 minutes.
- Remove the foil and bake for an additional 30-35 minutes, or until the potatoes are tender and the top is lightly browned.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
6g
Fat
63g
Carbs
11g
