Food & dining

sunday supper

Recipe for chicken and potato casserole

Sally Pasley Vargas for The Boston Globe

Serves 4

Butter (for the dish)
3cooked leg-thigh chicken pieces, skin and bones removed, meat shredded
¾cup chicken stock
4cups cooked potato wedges
cups tomato sauce
1cup breadcrumbs
1cup freshly grated Parmesan
2tablespoons chopped fresh parsley
3tablespoons olive oil
Salt and pepper, to taste

1. Set the oven at 400 degrees. Butter a 1½- to 2-quart shallow baking dish.

2. Arrange the chicken in the dish. Pour in ¼ cup of the stock. Top with the potatoes.

3. In a bowl, mix the remaining ½ cup stock with the tomato sauce. Pour it over the potatoes.


4. In another bowl, combine the breadcrumbs, Parmesan, parsley, olive oil, salt, and pepper. Spread it over the potatoes.

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5. Bake the chicken for 25 minutes, or until the topping is golden and the meat is hot all the way through.

Sally Pasley Vargas