Chicken and Potato Casserole

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Peel and slice the potatoes into thin rounds.

3. 3

   In a large pot, bring water to a boil and cook the potato slices for about 5 minutes until slightly tender. Drain and set aside.

4. 4

   Season the chicken breasts with salt and pepper.

5. 5

   In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chicken breasts and cook until browned on both sides, about 5-7 minutes per side. Remove from heat and let cool slightly, then slice into strips.

6. 6

   In a small saucepan, melt the remaining 1 tablespoon of butter. Add the heavy cream and milk, stirring until well combined. Cook over low heat until the mixture is warm.

7. 7

   In a greased baking dish, layer half of the potato slices on the bottom. Place the chicken strips on top of the potatoes.

8. 8

   Pour half of the cream mixture over the chicken and potatoes. Sprinkle half of the shredded cheddar cheese on top.

9. 9

   Add the remaining potato slices on top of the cheese layer. Pour the remaining cream mixture over the potatoes and sprinkle the remaining cheddar cheese on top.

10. 10

    Sprinkle the panko bread crumbs evenly over the top layer.

11. 11

    Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

12. 12

    Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the casserole is bubbly.

13. 13

    Let the casserole cool for a few minutes before serving. Enjoy your Chicken and Potato Casserole!