Ingredients:

  • 1.5 lb boneless, skinless chicken thighs, cut into 1-inch cubes
  • 2 lb Yukon Gold potatoes, peeled and sliced into 1/4 inch rounds
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 10.5 oz low-sodium condensed cream of chicken soup
  • 0.5 cup plain Greek yogurt
  • 0.5 cup low-sodium chicken bone broth
  • 1 tsp dried thyme
  • 0.5 tsp smoked paprika
  • 0.5 tsp black pepper
  • 0.5 tsp sea salt
  • 2 cups sharp white cheddar, freshly shredded
  • 0.5 cup Panko breadcrumbs
  • 1 tbsp melted butter

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Peel and slice 2 lb Yukon Gold potatoes into 1/4 inch rounds.
  3. Rinse sliced potatoes in cold water to remove excess starch, then pat dry. This prevents a gummy texture.
  4. Cut 1.5 lb boneless, skinless chicken thighs into 1 inch cubes
  5. Quickly soften 1 diced yellow onion and 3 minced garlic cloves in a pan until fragrant and translucent. Remove from heat.
  6. In a large skillet, sear chicken cubes over medium-high heat until golden but not fully cooked. Remove from heat.
  7. In a large mixing bowl, whisk together the cream of chicken soup, Greek yogurt, chicken bone broth, thyme, smoked paprika, salt, pepper, diced onion, and minced garlic.
  8. Fold in the seared chicken and 1 cup of the shredded white cheddar into the sauce mixture.
  9. Layer the sliced potatoes into the baking dish and pour the chicken and sauce mixture evenly over the top, ensuring potatoes are well-coated.
  10. Cover with foil and bake for 30 minutes. Meanwhile, mix Panko breadcrumbs with melted butter.
  11. Remove foil. Sprinkle the remaining 1 cup of cheddar and the buttery Panko over the top. Bake uncovered for an additional 15 minutes until the crust is golden brown and potatoes are tender.