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Recipe Detail

Potato Casserole with Spicy Chicken and Cheddar

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Number of Servings:

Ingredients:

  1. 2 1/2 pounds - (or a little more) small white potatoes scrubbed and peeled, if desired, cut into 1/2-inch chunks
  2. 2 pounds - chicken breasts
  3. 2 tablespoons - butter
  4. 1 - medium onion chopped
  5. 3 ribs - celery (optional), chopped
  6. 8 tablespoons - butter
  7. 2/3 cups - flour
  8. 4 cups - milk
  9. 3 cups - shredded Cheddar or Cheddar Jack blend cheese divided
  10. 1 teaspoons - Cajun spice blend
  11. 1 teaspoons - salt
  12. 1/2 teaspoons - ground black pepper

Directions:

Cook chicken breasts - roll them in olive oil, then cover in Emeril's rub, and bake at 350 degrees F for 25-30 minutes. Cut into small pieces.

Grease a 2-quart baking dish.

Meanwhile, put potato chunks in a medium saucepan and cover with water; bring to a boil. Cover, reduce heat to medium-low, and continue cooking for 12 to 15 minutes until potatoes are tender. Drain and set aside.

Melt 1 tablespoon of butter in a medium saucepan over medium-low heat. Add chicken pieces, onion, and celery; cook, stirring, until onion is soft. Transfer vegetables to a plate and set aside.

In the same saucepan over medium-low heat, melt 4 tablespoons of butter. Add flour and cook, stirring until smooth and bubbly. Stir in the milk and cook until thickened.

Add cheese (reserving 1/2 cup of cheese to place on top of casserole later), along with spice blend, salt and pepper. Cook until cheese is melted and the mixture is smooth.

Combine the sauce with the potatoes and chicken mixture. Stir gently to blend. Transfer to the prepared baking dish and sprinkle remaining 1/2 cup of cheese over top.

Bake for 35 minutes, or until hot and bubbly.

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