Hearty Rotisserie Chicken & Potato Bake
Ingredients
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- 4 large potatoes, peeled and thinly sliced≈ $0.60
- 1 tbsp olive oil≈ $0.15
- 1 Rotisserie Chicken, shredded≈ $3.20
- 1 head cabbage, thinly sliced≈ $0.35
- 1 onion, thinly sliced≈ $0.15missing
- 3 cloves garlic, minced≈ $0.20
- 1 tsp dried rosemary≈ $0.10
- 1 tsp paprika≈ $0.10
- 1 cup milk≈ $1.30
- 2 tbsp butter, melted≈ $0.65
- Salt to taste≈ $0.25
- Pepper to taste≈ $1.10
- 1/4 cup fresh parsley, chopped≈ $0.10
Prices are rough US grocery estimates per ingredient and may vary by store and season.
Instructions
- 1
Preheat oven to 375°F (190°C). Grease a large baking dish.
- 2
In a large bowl, toss sliced potatoes with olive oil, salt, pepper, and half of the rosemary. Arrange half of the potato slices in a single layer in the prepared baking dish.
- 3
Layer the shredded Rotisserie Chicken, then the sliced cabbage and onion, minced garlic, and the remaining rosemary and paprika over the potatoes.
- 4
Arrange the remaining potato slices on top. Pour milk evenly over the layers.
- 5
Drizzle with melted butter. Cover the baking dish with foil and bake for 30 minutes.
- 6
Remove foil and bake for an additional 15-20 minutes, or until potatoes are tender and the top is golden brown.
- 7
Garnish with fresh parsley before serving.