Quick Russian Chicken and Potato Casserole

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced
• 2 medium potatoes, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1/2 teaspoon paprika
• 1/4 teaspoon dried dill
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add onion and cook until softened, about 3-5 minutes.
3. Add garlic and cook for another minute, until fragrant.
4. Add chicken to the skillet and cook until browned on all sides. Season with salt and pepper.
5. Stir in flour and cook for 1 minute, creating a roux.
6. Pour in heavy cream and sour cream. Bring to a simmer, stirring constantly, until the sauce slightly thickens.
7. Stir in paprika and dill. Season with salt and pepper to taste.
8. In a greased oven-safe dish, layer half of the diced potatoes, then the chicken mixture, then the remaining potatoes.
9. Bake for 20-25 minutes, or until the potatoes are tender and the chicken is cooked through.
10. Garnish with fresh parsley if desired.

Tips

1. For a richer flavor, use full-fat sour cream.
2. Feel free to substitute different types of herbs, such as fresh thyme or parsley, to your taste.
3. If you don't have heavy cream, you can substitute with milk, but the sauce won't be as rich.
4. For a quicker meal, use pre-cooked chicken.
5. Adjust the amount of spices to your liking.

Calories and Macronutrients per Serving (approximate)

• Calories: 450 kcal
• Protein: 35 g
• Fat: 25 g
• Carbohydrates: 40 g