How to make chicken and potato casserole (video)

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After a long day at work, the last thing anyone wants to do when they get home is more work. Dinner can oftentimes be the last unexpected hurdle for people before they can really unwind at home. Many people turn to frozen food or fast food easy alternatives to a home cooked dinner. 
However, this casserole recipe lets you make yourself a hearty meal with minimal preparation. Simply add your ingredients, toss it in the oven and pull it out for a hot dinner made from scratch. 
Cooktop Cove
Chicken and Potato Casserole
25 minutes
1 hour
1 hour, 25 minutes
2 lbs potatoes, peeled, cubed and parboiled* (about 4 large potatoes)
1 lb (approx. 1/2 kg) boneless, skinless chicken breast, cubed
1/2 cup (approx. 200 gr) deli ham, chopped
2 cups (approx. 180 gr) of cheddar cheese, shredded
3 teaspoons chives
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt, divided plus 1/4 teaspoon salt
1/2 teaspoon pepper, or more to taste
1 cup milk
Preheat oven to 350°F (175° C).
Make a white cream sauce (bechamel). In a saucepan over medium-low heat, melt butter and stir in flour, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir continuously, being sure not to burn the flour. Once the mixture is smooth, gradually stir in milk. Allow to come to a boil and cook until slightly thick. Remove from heat and set aside.
Spread half the potatoes in the bottom of a lightly greased 9x13 casserole dish. Evenly spread cubed chicken on top. Season with 1/2 teaspoon salt and half the remaining pepper. Sprinkle half of the diced ham, then pour over half the bechamel sauce made in step 2. Top with half the shredded cheese and half the chives.
Create a second layer without the chicken: Potatoes, ham, cheese, chives, seasoning and remaining bechamel.
Cover the casserole with aluminum foil and bake for 45 minutes or until the cheese is bubbling and the potatoes are soft. Uncover and cook for an additional 10-15 minutes or until the top is golden brown.
Pro tip: For a creamier indulgence, double the amount of cheese and bechamel sauce.
*Parboiling is boiling the cut potatoes until they are partially cooked. This is done to reduce the cook time. Bring the potatoes to a boil for 5-10 minutes, depending on the size of the potatoes. When they are beginning to get soft, drain and set aside.
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We're always trying to find ways to use up leftovers. This recipe does that and so much more.
November 17   ·  
This simple casserole has all the comfort of your tried-and-true favorites while allowing you to control the poultry portions and the level of heat you want to bring to the table.
November 16   ·  
There really is no going wrong with this amazing feast! We love the way the rice absorbs the savory, salty chicken broth, and how the entire feast comes to life with the added depth of some of our favorite vegetables.
November 15   ·