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When it comes to comfort food, few dishes are as universally loved as creamy Alfredo pasta. Now, imagine taking that beloved flavor profile and transforming it into a stunning, stackable dish that is perfect for sharing. Enter Mini Chicken Alfredo Potato Stacks—an innovative culinary creation that marries the creamy goodness of Alfredo sauce with tender chicken and crispy potatoes. This recipe is not only a feast for the taste buds but also a visual delight, making it an appealing choice for family dinners, parties, or even a casual weeknight meal.

Mini Chicken Alfredo Potato Stacks

Discover the delicious twist on comfort food with Mini Chicken Alfredo Potato Stacks! This stunning dish layers creamy Alfredo sauce, tender chicken, and crispy potato slices for a delightful taste experience. Perfect for family dinners, parties, or casual meals, these stacks are visually appealing and crowd-pleasing. Easy to prepare and customize, they combine rich flavors and textures in every bite. Serve them warm for a memorable meal that everyone will love!
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Ingredients
  

4 medium-sized russet potatoes

2 cups cooked chicken breast, shredded

1 cup Alfredo sauce (store-bought or homemade)

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Potatoes: Wash and peel the russet potatoes. Slice them into thin rounds, about 1/4 inch thick.

      Season the Potatoes: In a large bowl, toss the potato slices with olive oil, garlic powder, onion powder, Italian herbs, salt, and black pepper until evenly coated.

        Bake the Potato Rounds: Spread the seasoned potato slices in a single layer on two baking sheets. Bake for about 20-25 minutes, flipping halfway through, until they are golden and crispy.

          Mix the Chicken: While the potatoes are baking, in a separate bowl, combine the shredded chicken with the Alfredo sauce. Mix well until the chicken is fully coated.

            Assemble the Stacks: Once the potato slices are out of the oven and slightly cooled, start layering: take one potato round, add a spoonful of the chicken Alfredo mix on top, sprinkle some mozzarella cheese, then add another potato round and repeat the process until you’ve built a stack of 3-4 layers. Finish off with a final sprinkle of mozzarella and Parmesan cheese on top.

              Bake the Stacks: Place the assembled stacks on a baking sheet lined with parchment paper and return them to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                Garnish and Serve: Once out of the oven, let the stacks cool for a few minutes. Garnish with freshly chopped parsley before serving.

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings