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Creamy Chicken & Vegetable Bake
Creamy Chicken & Vegetable Bake

Creamy Chicken & Vegetable Bake

1 Hr(s) 30 Min(s)
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1 serving
Original recipe yields 1 serving
2 cups thin sliced potatoes
3-4 carrots, thin sliced
1 med onion, sliced
6-8 chicken thighs, skinned
1 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
1 Tbsp butter, divided
8 oz heavy cream or whipping cream
1/4-1 tsp hot sauce, depending on your taste
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Let's Make It
Peel and slice potatoes. Soak your potatoes in water for about 10 min. to remove some of the starch. (I like to use red skin potatoes to save time on peeling). Peel and slice the carrots and onion, put together in a bowl and set aside. (Using baby carrots also saves time.) Skin chicken thighs. Mix together thyme, salt and pepper. Sprinkle thighs with 1/2 of spice mixture.
In a 13x9 casserole dish layer potatoes with carrots and onions. Sprinkle each layer with remaining spice mixture (I usually have 3 layers). Dot with butter. Lay chicken thighs on top on vegetables, skinned side up. Mix together the cream and hot sauce; pour over chicken. Sprinkle tops of chicken with paprika.
Bake in a 350°F preheated oven for 1 hour.
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