The easiest way to get a complete meal in one pot is making this chicken and potato bake. It will save you a ton of time in the kitchen and you can feed a crowd with it.
Christmas is by definition the season of everything in a casserole. If there is something that I like a lot about American cuisine is that they find the way of putting all you can imagine in a casserole.
Casseroles are easy and are new to me. As a Venezuelan, I’m not used to this kind of dishes but I will say that with a piece of chicken pot pie and a strata my foodie’s heart was convinced that casseroles rules.
So, embracing this spirit I decided to make the creamiest and more flavorful chicken and potato bake casserole. This is as delicious as it sounds.
First I cook my bacon to get it really crispy. You can cook the bacon to your preferred texture. Personally, I like crunchy, especially because when you take the casserole to the oven the bacon will get a little bit softer because the heavy cream has a lot of moisture.
Then I toss (no complicated steps at all) all my filling: the chicken cut into cubes, the bell pepper, the onion, the bacon, and the seasoning into the casserole. After you get all your ingredients in then you cover with the potatoes that must be cut thinly crosswise, like in the picture above. The finish and magic touch are to cover with heavy cream and sprinkle with cheese to get an “au gratin” result.
Then all it takes is to bake for 40 – 45 minutes and this chicken and potato bake is ready to serve.
