4 large Potatoes (russet or Yukon gold), peeled and sliced
2 cans (10.5 oz each) Cream of chicken soup
2 cups Shredded cheddar cheese
1 cup Milk
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Salt
1/2 teaspoon Black pepper
2 tablespoons Butter (for greasing)
Instructions
Preheat your oven to 375°F (190°C).
Grease a 9x13-inch baking dish with butter to prevent sticking.
Layer the bottom of the dish with sliced potatoes, spreading them evenly.
Place the chicken breasts on top of the potatoes.
In a mixing bowl, combine the cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper. Mix well.
Pour the creamy mixture evenly over the chicken and potatoes, ensuring everything is well covered.
Cover the baking dish with aluminum foil and bake for 45 minutes.
After 45 minutes, remove the foil and sprinkle shredded cheddar cheese on top. Return to the oven, uncovered, and bake for an additional 15-20 minutes, or until the chicken is cooked through and the cheese is golden and bubbly.
Let the dish rest for 10 minutes before serving. This allows the sauce to thicken slightly.
