A good casserole is the kind of dish that makes a kitchen feel warm long before anyone takes a bite. Baked poultry and shredded tuber casserole is built on that comforting idea: tender pieces of chicken folded into soft, gently sweet shreds of root vegetables, all held together by a creamy, savory sauce and finished with a golden, bubbling top.
This is the sort of meal that turns simple ingredients into something deeply satisfying. The shredded tubers—such as potatoes or sweet potatoes—create a soft, almost nest-like base that absorbs flavor from the seasoned poultry. As everything bakes, the edges crisp slightly while the center stays rich and spoonable.
What makes this casserole special is contrast. You get juicy bites of poultry against delicate strands of baked root vegetables, with pockets of melted cheese and herbs tying it all together. It’s hearty without being heavy, and familiar without being boring.
Here is an exact, no-guesswork way to make it.
Baked Poultry and Shredded Tuber Casserole
Serves 6
Ingredients
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2 cups (300 g) cooked chicken, shredded or diced
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3 cups (360 g) peeled and shredded potatoes or sweet potatoes
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1 small onion (about ½ cup / 75 g), finely diced
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2 tablespoons butter
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2 cloves garlic, minced
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1 cup (240 ml) whole milk
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½ cup (120 ml) chicken broth
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2 tablespoons all-purpose flour
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon dried thyme
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¼ teaspoon smoked paprika
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1 cup (100 g) shredded cheddar or mozzarella cheese, divided
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2 tablespoons chopped fresh parsley (optional)
Preparation
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