Jess Reiche

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Perfect Make Ahead Meal: Smoky Chicken and Potato Casserole

Healthy + Casserole = Heaven in meal planning.

Seriously.

A dish that requires (a good deal of) prep work but no action later in the day besides popping it in the oven is such a great way to cook. It allows you to be more in control of your day, or at least calmer when chaos hits! This meal is perfect for a busy day with the kids, company coming over for dinner or something just to make ahead and eat throughout the week for lunch. It’s healthy. It’s cheap. It’s versatile and around here, it’s a big hit.

I’ve made this a good amount of times and plan to make it a good amount more 🙂

Jess Tips:

  • I’ve made this with white potatoes, sweet potatoes and a combination of both. All have been great.
  • I’ve made this with green peppers, red peppers and a combination of both. All have also been great.
  • I’ve made this with fresh garlic and garlic powder. I actually think the powder works better at spreading the flavor.
  • I’ve made this without pepper and didn’t notice much of a difference.
  • Go a little light on the paprika if your kids aren’t into too much spice.
  • Cut the peppers and onions smaller for better kid-friendliness.
  • This dish takes a good amount of time to prep – make sure to account for that in your day.
  • This meal reheats wonderfully!
This recipe was found in Family Circle Magazine. Get the printable recipe here.

Smoky Chicken and Potatoes

Makes: 4  servings Prep 15 mins Bake 450°F 30 mins
Ingredients

  • 1 1/2 pounds  boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 1/2 pounds  baking potatoes, unpeeled, cut into 1/2-inch pieces
  • 1 sweet onion, cut into 8 wedges
  • 1 green pepper, cored, seeded and cut into 1/2-inch strips
  • 4 cloves garlic, sliced
  • 2 tablespoons  olive oil
  • 2 teaspoons  smoked paprika
  • 1 teaspoon  salt
  • 1/2 teaspoon  black pepper
  • 1 lemon, cut into wedges, plus more for serving (optional)
  • 1/2 cup  parsley, chopped

Directions

1. Heat oven to 450 degrees . Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.

2. Add chicken, potatoes, onion, green pepper and garlic. Toss with olive oil and season with paprika, salt and pepper. Squeeze lemon wedges over top and scatter wedges over casserole.

3. Bake at 450 degrees for 30 minutes or until chicken reaches 160 degrees . Stir once after 20 minutes.

4. Scatter parsley over top. Serve with additional lemon, if desired.

 

Nutrition Facts

Servings Per Recipe 4


  • Amount Per Serving
  • cal.(kcal)454
  • Fat, total(g)16
  • chol.(mg)166
  • sat. fat(g)3
  • carb.(g)43
  • fiber(g)5
  • pro.(g)37
  • sodium(mg)721

Percent Daily Values are based on a 2,000 calorie diet

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