Instructions
- Preheat your oven to 180°C (350°F). Grease a medium baking dish with olive oil.
- In a pan over medium heat, heat the olive oil. Sauté the chopped onion and crushed garlic for about 4 minutes until fragrant and translucent.
- Add the cooked shredded chicken and tomato sauce to the pan, sautéing for an additional 3 minutes.
- Stir in the cream cheese, salt, black pepper, and chopped parsley until fully combined and creamy. Remove from heat.
- Slice the peeled potatoes thinly using a mandolin or sharp knife. Soak the slices in water until ready to assemble to prevent browning.
- In the greased baking dish, layer the ingredients: start with a layer of the chicken mixture, then a layer of potato slices, repeat, and finish with a generous layer of provolone cheese on top.
- Bake in the preheated oven for 30 minutes, or until the top is golden brown and the potatoes are tender.
- Remove from the oven and let it rest for 5 minutes before serving. Slice and enjoy!
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4–6
- Difficulty: Medium
Variations & Substitutions
- Substitute mozzarella for provolone for a milder flavor.
- Add a layer of sautéed mushrooms or spinach for extra vegetables.
- Use Greek yogurt instead of cream cheese for a lighter version.
Serving Suggestions
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