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Preheat the Oven: Start by preheating your oven to 375°F (190°C). Grease a large casserole dish with butter or non-stick spray to ensure easy serving later on.
Prepare the Sauce: In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, minced garlic, salt, black pepper, and paprika. Whisk the ingredients together until you achieve a smooth and creamy consistency.
Layer the Casserole: Begin by arranging a layer of sliced potatoes at the bottom of the casserole dish. Follow this with a layer of shredded chicken. Spread a portion of the creamy sauce over the chicken. Sprinkle a generous amount of shredded cheddar cheese over the sauce. Repeat these layers until all ingredients are used, ending with a final layer of cheese on top.
Optional Topping: For added texture and flavor, mix the breadcrumbs with the chopped parsley and sprinkle this mixture over the top layer of cheese. This will give your casserole a delightful, golden crust once baked.
Bake: Cover the casserole dish with aluminum foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Serve: Allow the casserole to cool slightly before serving. This dish pairs beautifully with a simple green salad or steamed vegetables, balancing the richness of the casserole.
Tips and Conclusion
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