Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 6 oz smoked turkey, diced small
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 2 cloves garlic, minced
  • 1 tsp onion powder
  • 2 cups sharp cheddar cheese, shredded
  • 3 stalks green onions, thinly sliced
  • Fresh parsley for garnish

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed potatoes with 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper on a large baking sheet, spreading them in a single layer.
  3. Bake the potatoes for 20-25 minutes until the edges are golden brown and the centers are just tender.
  4. While the potatoes roast, combine 8 oz softened cream cheese, 1/2 cup sour cream, 2 minced garlic cloves, and 1 tsp onion powder in a bowl and stir until smooth.
  5. Fold 6 oz diced smoked turkey into the cream cheese mixture.
  6. Lower the oven temperature to 375°F (190°C).
  7. In a 9x13 inch baking dish, layer the roasted potatoes and 1½ lbs raw chicken pieces.
  8. Pour the cream cheese mixture over the top, stirring gently to ensure the chicken is coated.
  9. Top with 2 cups shredded sharp cheddar cheese.
  10. Bake for 25-30 minutes until the cheese is bubbling and the chicken reaches an internal temperature of 165°F (74°C).
  11. Remove from the oven and let the dish rest for 5 minutes to allow the sauce to set.
  12. Garnish with sliced green onions and fresh parsley.