"Who decided Alfredo always needs to be served with pasta? Not me! Tonight we are breaking the dinner rules and swapping out the noodles for my absolute favorite pantry staple: fingerling potatoes. This Chicken Alfredo Casserole is the ultimate "family comfort food"-it's rich, bubbly, packed with garlic butter goodness, and incredibly hearty. It's one of those simple, cozy meals that makes the whole kitchen smell amazing and disappears from the pan in record time,"
"If you've been cooking with me for a while, you know I have a weakness for creamy chicken casseroles. In fact, think of this recipe as the hearty big sister to my Cheesy Chicken and Cauliflower Casserole. While that recipe is my go-to when I want to sneak in some extra veggies, this potato version leans all the way into pure comfort food territory."
Fingerling potatoes replace pasta, producing a creamy Chicken Alfredo Casserole with tender potatoes, juicy chicken, and a homemade garlic-butter white sauce. The dish takes about 45 minutes and yields a rich, bubbly, hearty family-style meal. Use 1.5 pounds of fingerling potatoes for their creamy texture and thin skins so peeling is unnecessary; Yukon Golds cut into chunks work as a substitute. Boneless skinless thighs or breasts can be used, with thighs remaining juicier in casserole baking. Fresh minced garlic, butter, and flour form the sauce base. A food processor can quickly slice potatoes for faster prep.
Read at Brooklyn Farm Girl
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