Idaho Chicken Scallop

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Servings: 6 Difficulty: Intermediate
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A comforting, creamy casserole featuring tender chicken and thin-sliced potatoes baked to golden perfection.
Idaho Chicken Scallop recipe image

This classic Idaho Chicken Scallop is a hearty, home-style favorite that brings warmth to any table. Thinly sliced Idaho potatoes are layered with a rich, savory white sauce infused with lemon juice, marjoram, and tender chunks of cooked chicken. The dish bakes until the potatoes are fork-tender and the top is lightly set, creating a comforting texture that pairs perfectly with the aromatic herbs. It’s an ideal weeknight dinner or a satisfying centerpiece for family gatherings. Simple to prepare with pantry staples, this recipe delivers robust flavor and protein-packed satisfaction without requiring complicated techniques. Serve it warm for a nostalgic meal that feels like a hug in a bowl.

Idaho Chicken Scallop recipe image
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Idaho Chicken Scallop

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 600.9

Description

This classic Idaho Chicken Scallop is a hearty, home-style favorite that brings warmth to any table. Thinly sliced Idaho potatoes are layered with a rich, savory white sauce infused with lemon juice, marjoram, and tender chunks of cooked chicken. The dish bakes until the potatoes are fork-tender and the top is lightly set, creating a comforting texture that pairs perfectly with the aromatic herbs. It&# 226;ÂÂs an ideal weeknight dinner or a satisfying centerpiece for family gatherings. Simple to prepare with pantry staples, this recipe delivers robust flavor and protein-packed satisfaction without requiring complicated techniques. Serve it warm for a nostalgic meal that feels like a hug in a bowl.

Ingredients

Directions

  1. Preheat oven to 425ðF (220ðC). Grease a 1.5-quart baking dish.
  2. Melt butter in a saucepan over low heat.
  3. Add chopped onion and celery with leaves; cook, stirring occasionally, until tender.
  4. Blend in flour; stir in milk.
  5. Cook, stirring constantly, until sauce thickens and comes to a boil.
  6. Stir in lemon juice, 1 1/2 teaspoons of the salt, pepper, marjoram, and cooked chicken; remove from heat.
  7. Peel potatoes and cut into very thin slices.
  8. Place sliced potatoes in the prepared baking dish; sprinkle with the remaining 1/2 teaspoon salt.
  9. Pour chicken sauce evenly over potatoes.
  10. Cover and bake in the preheated oven for 1 hour, or until potatoes are tender when pierced with a fork.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 600.9kcal
% Daily Value *
Total Fat 27.2g42%
Saturated Fat 8.3g42%
Cholesterol 135.9mg46%
Sodium 10054.6mg419%
Total Carbohydrate 33.0g11%
Dietary Fiber 3.5g15%
Sugars 8.6g
Protein 48.0g96%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use a mandoline to slice the potatoes evenly so they cook uniformly.

You can substitute leftover rotisserie chicken or boiled chicken breasts for the cooked chicken.

If you prefer a crispier top, uncover the dish for the last 10-15 minutes of baking.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Keywords: chicken, potatoes, casserole, scallops, comfort food, main dish, white sauce, marjoram, lemon, creamy, baked, dinner, family meal, idaho potatoes, celery, onion, easy recipe, protein, hearty, classic
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