Chicken and Potato Creamy Casserole

I hadn't tried any new recipes in a few weeks, so earlier this week I decided to hunt through my Pinterest boards to find recipes lurking there untried. I came across this recipe for a chicken and potato casserole and decided to give it a shot - after all, chicken and potatoes are certainly very available in India!

I'm not gonna lie; this wasn't our most favorite recipe ever. It wasn't bad, but it just wasn't awesome, so I probably won't make it again. But, I figure that people have different tastes, so I'd still post it anyway, since it's an easy India recipe (and not Mexican...which 70% of the recipes I make here are, ha ha).

**One note...I felt like in order to cook it long enough for the potatoes to be soft, the chicken wound up being very dry. So I would either cut the potatoes into very small cubes, or even shred them, or I would leave the chicken breasts whole and just set them down in the potatoes immersed in the sauce. But I left the directions below with how I did it from the original recipe.

Chicken and Potato Creamy Casserole

Original Recipe

2 chicken breasts, uncooked and cut into cubes

3 medium sized potatoes, skinned and cut into small cubes

1/4 cup onion, chopped

2 TBS bacon bits (or 2 pieces of bacon, cooked and chopped) 

2 TBS butter, cut in pieces

1 cup of shredded cheese

1/4 cup of Fresh Cream (the little box of cream) - I mixed in a splash of milk to re-liquify it

1/2 tsp sugar

1 tsp salt + more to taste

pepper to taste

Preheat oven to 170 degrees Celsius (350 F)

Spray a 9x9 casserole dish with cooking spray. Spread the potatoes and chicken together in a layer. Sprinkle with salt and pepper to taste. Next, sprinkle the pieces of butter, chopped onion and bacon bits over the potatoes and chicken, and then add half of the cheese.

In a separate bowl, whisk the sugar, 1 tsp of salt and a few dashes of pepper into the cream. Pour over the potatoes and chicken.

Here it was before baking

Cover with foil and bake for 1 hour. Then remove the foil and bake an additional 30 minutes. Sprinkle the other half of cheese over the casserole and bake another 10 minutes, or until the cheese is melted. 

Like I said, this isn't an award winning recipe in my books, but it would be easy to throw together if you have some potatoes to use up - very pantry staple ingredients!