Ingredients

Method

1. 1

   Wash the potatoes and chop them into bite-sized pieces.

2. 2

   Drizzle the potatoes with olive oil.

3. 3

   Season the potatoes with paprika, salt, pepper, and dried herbs. Toss to coat evenly.

4. 4

   Spread the seasoned potatoes in a single layer in a glass baking dish.

5. 5

   Pat the chicken breasts dry with a paper towel.

6. 6

   Slice the chicken into thin strips, then cut into bite-sized pieces.

7. 7

   Drizzle the chicken with olive oil.

8. 8

   Season the chicken with paprika, garlic powder, onion powder, oregano, and salt. Toss to coat well.

9. 9

   Heat a large skillet over medium-high heat. Add the seasoned chicken to the pan.

10. 10

    Sauté the chicken until it is cooked through and lightly browned.

11. 11

    Remove the cooked chicken from the skillet and set it aside.

12. 12

    In the same skillet, melt the butter over medium heat.

13. 13

    Add the chopped onion and red bell pepper and sauté for 1-2 minutes until they begin to soften.

14. 14

    Add the minced garlic and cook for another 30 seconds until fragrant.

15. 15

    Pour in the heavy cream and bring to a gentle simmer.

16. 16

    Stir in the paprika, black pepper, and garlic powder.

17. 17

    Add the shredded parmesan cheese and stir until the cheese is melted and the sauce has thickened slightly.

18. 18

    Add the cooked chicken to the baking dish with the potatoes.

19. 19

    Pour the cream sauce evenly over the chicken and potatoes.

20. 20

    Sprinkle the shredded mozzarella cheese over the top.

21. 21

    Cover the baking dish tightly with aluminum foil.

22. 22

    Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until the potatoes are tender and the casserole is bubbly. Remove the foil for the last 10 minutes to brown the cheese.

23. 23

    Carefully remove the casserole from the oven.

24. 24

    Garnish with freshly chopped green onions before serving. Enjoy hot