Go Back
–+ servings
Print

Chicken Alfredo Casserole with Fingerling Potatoes

Swap the pasta for potatoes! This easy Chicken Alfredo Casserole features tender fingerling potatoes, juicy chicken, and a simple homemade creamy garlic sauce. Ready in 45 minutes.
Course Main Course
Cuisine American
Keyword chicken alfredo casserole with potatoes, Creamy Chicken and Potato Casserole, Easy Homemade Alfredo Sauce, Fingerling Potato Dinner Recipes, No Pasta Chicken Alfredo Makeover
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Author Pamela Reed

Ingredients

  • 1.5 pounds fingerling potatoes washed and sliced into rounds/coins
  • 1.5 pounds chicken thighs or breasts skinless, boneless (cut into bite-sized pieces)
  • 4 tablespoons butter
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 2 cups milk any kind, but whole milk is creamiest
  • 2 cups shredded mozzarella cheese
  • salt and pepper to taste
  • Optional: fresh or dried parsley to garnish

Instructions

  • Preheat oven to 350 degrees F. Spray a 9x13 baking dish with nonstick spray.
  • Place your sliced potatoes in a microwave-safe bowl with a splash of water. Cover loosely and microwave for 5-7 minutes until they are tender (test one with a fork!).
  • In a large skillet over medium-high heat, add a drizzle of oil and your chicken pieces. Season with salt and pepper. Cook for about 5–6 minutes until the chicken is cooked. Remove the chicken from the pan and set it aside with the potatoes.
  • Don't wash the skillet! Lower the heat to medium. Melt the butter in the skillet, gently scraping up any chicken or garlic bits. Add the garlic for 30 seconds, stirring it. Whisk in the flour. It will turn into a bubbly paste—let it cook for 1 minute. Slowly pour in the milk while whisking constantly so no lumps form. Let it simmer for 2–3 minutes until it thickens. Turn off the heat and stir in 1 cup shredded cheese until melted.
  • Dump the cooked potatoes and chicken into the dish. Pour that creamy white sauce all over the top and give it a gentle toss to coat everything. Add remaining 1 cup of shredded cheese on top.
  • Bake for 25–30 minutes. You want the sauce bubbling around the edges and the top starting to turn golden. Let it cool for 5 minutes before serving (this helps the sauce set!). Garnish with fresh or dried parsley for color (optional, but does make it look extra pretty!).