Ingredients:
3 cups cooked and shredded chicken (rotisserie or boiled)
4–5 medium potatoes (peeled, boiled, and diced)
1 medium onion (chopped)
2 garlic cloves (minced)
1 ½ cups shredded mozzarella or cheddar cheese (or a mix)
1 cup heavy cream (or whole milk)
3 tbsp butter
2 tbsp flour
½ tsp black pepper
½ tsp paprika (optional)
Salt to taste
Fresh parsley for garnish
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Instructions:
1. Prepare the sauce:
In a pan, melt butter over medium heat.
Add chopped onion and garlic. Sauté until translucent.
Stir in flour and cook for 1–2 minutes to remove the raw flour taste.
Slowly pour in the cream (or milk), whisking constantly until the sauce thickens.
Season with salt, pepper, and paprika.
2. Combine the filling:
In a large bowl, mix the cooked chicken, boiled potatoes, and creamy sauce together until everything is well coated.
3. Assemble the casserole:
Preheat oven to 200°C (390°F).
Grease a baking dish and pour the chicken-potato mixture into it.
Sprinkle shredded cheese evenly on top.
4. Bake:
Bake for 25–30 minutes or until the top is golden and bubbly.
For an extra crispy top, broil for the last 3–5 minutes.
5. Garnish and serve:
Let cool for a few minutes, then sprinkle with chopped parsley and serve warm.
