It’s no secret that I love anything cheesy.
Mr. HH even picked me up with a cheesy line when we were teens. ‘Drop the zero & go with the hero’.
See, I’m a lost cause.
Um. What was I talking about? I was just totally distracted by this ^^^. Cheesy, garlic-y goodness. Crazy good!
This is one of those recipes that I made up on a pantry challenge – I found a whole block of asiago cheese in my refrigerator. Yes, I found it…which means I had previously forgotten about it. Which I don’t understand because honestly, how can anyone forget about cheese? Especially when that someone is me, a self declared cheese addict. (weekly meetings of the Cheeseaholics Anonymous takes place in my kitchen, beside the fridge – every day. Bring cheese)
Pretty much your whole meal is in this dish. Just toss a salad to go along with it, and you’re good to go. Dinner is served…. and it’s delicious!
First thing, you need to roast your garlic. Yo will need 2 whole heads of garlic. Gotta keep those vampires away, you know? Cut the top off of each head, place on a square of aluminum foil, & drizzle with olive oil. Close each up like a little purse full of garlic, and cook it on 350 for an hour. You can also do individual cloves if that’s the kind of garlic you buy, sort of like I did here – but the flavor won’t be as garlic-y.
Now, get your diced potatoes in the oven. You can leave the skin on or take it off, it’s totally up to you. Season them with salt & pepper – or use a seasoning blend. I really like the garlic & herb kind from Weber. Cover them with tinfoil, and bake for about 40 minutes.
Meanwhile, start on your chicken. Season it with a little salt & pepper, & sear it on each side.
Set the chicken aside.
Now, it’s time to make the best part of all. The roasted garlic & asiago cheese topping – yum!
Combine the roasted garlic, asiago, sour cream, cream cheese, & milk.
Now – let’s finish this up!
Take the potatoes out of the oven & uncover them. Nestle the chicken breasts in with the potatoes.
Dollop the cheese mixture all on top of the chicken & potatoes.
Sprinkle with mozzarella & parsley.
Bake uncovered for 20 minutes.
Now, I like to sprinkle mine with a few strips of crumbled up crispy bacon but that’s totally optional. Ok, you got me – bacon is never optional. Totally mandatory.
- 6 medium-large potatoes, diced (peeled optional)
- 4 boneless, skinless chicken breasts
- 2 heads of roasted garlic
- 8oz cream cheese
- 5 ounces Asiago cheese
- ½ cup sour cream
- ¼ cup heavy cream or whole milk (I've also used half & half in a pinch)
- chopped parsley
- ½ cup shredded mozzarella
- salt & pepper to taste
- crumbled bacon (optional)
- Preheat your oven to 400 degrees.
- Place the diced potatoes in a 9x13 baking dish. Sprinkle with salt & pepper or your favorite garlic herb seasoning. Cover with aluminum foil, & bake for 40 minutes.
- Meanwhile, season both sides of the chicken breasts with salt & pepper. Sear the chicken on each side in a hot skillet. Remove to a paper towel & set aside.
- Combine the roasted garlic, cream cheese, Asiago cheese, sour cream & heavy cream/milk together. Take the potatoes from the oven & nestle the chicken breasts in the dish. Then, dollop the cheese mixture all over. Sprinkle with mozzarella cheese & parsley.
- Bake at 400 for 20 minutes. If desired, sprinkle with a few slices of crispy bacon crumbled up.
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