Roasted Garlic Asiago Chicken & Potatoes
The best kind of comfort food, a rich and creamy cheese blend poured over top of tender chicken and potatoes. This roasted garlic Asiago chicken casserole is a savory dish that warms you up from the inside out.
- 6 medium-large potatoes diced (peeled optional)
- 4 boneless skinless chicken breasts
- 2 heads of roasted garlic
- 8 oz cream cheese
- 5 ounces Asiago cheese
- 1/2 cup sour cream
- 1/4 cup heavy cream or whole milk I've also used half & half in a pinch
- chopped parsley
- 1/2 cup shredded mozzarella
- salt & pepper to taste
- crumbled bacon optional
- Your favorite seasoning or garlic herb seasoning 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. Season with your favorite seasoning or garlic herb seasoning (optional). 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.