ADVERTISEMENT
:
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with butter or cooking spray.
Place the thinly sliced potatoes in the dish, creating an even layer. Season with salt and pepper.
Cook the chicken:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened. Add the shredded chicken, garlic powder, paprika, and the remaining salt and pepper. Stir and cook for a few minutes until heated through.
Make the egg mixture:
In a bowl, whisk together the eggs, sour cream, and milk. Season with a pinch of salt and pepper.
Assemble the casserole:
Layer the chicken mixture over the potatoes in the casserole dish. Pour the egg mixture over the layers, ensuring everything is evenly coated.
Top with cheese:
Sprinkle the shredded cheddar cheese over the casserole, covering it evenly.
Bake:
Cover the casserole with aluminum foil and bake for 40-45 minutes, or until the potatoes are tender. Remove the foil and bake for an additional 10 minutes until the cheese is melted and golden.
Serve:
Let the casserole cool for a few minutes before serving. Garnish with fresh parsley, if desired.
Serving and Storage Tips:
ADVERTISEMENT
