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1
Preheat oven to 350F.
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2
Heat a skillet over medium heat with the butter.
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3
After the butter has melted, add the scallions and cook about 2 minutes.
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4
Add the garlic and cook 1 minute longer.
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5
Add the soup, milk, bouillon, paprika, and black pepper and stir to combine.
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6
Heat until the mixture is hot then add the cream cheese and 1 cup of cheddar cheese (reserve the remaining cheddar cheese for the top).
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7
Stir until the cheeses melt.
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8
Fold in the potatoes and chicken.
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9
Taste for seasoning and adjust as needed.
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10
Spoon the chicken mixture evenly into 3 individual gratin dishes (or an 8x8 baking dish) that has been sprayed with cooking spray.
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11
Sprinkle 1/4 cup of cheese on top of the chicken mixture in each dish.
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12
In a medium bowl, break the crackers into small pieces (about 1/2).
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13
Do not pulverize into crumbs.
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14
Add two tablespoons of melted butter and stir to combine.
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15
Top each gratin dish with 1/3 of the crackers.
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16
Place the gratin dishes on a sheet pan and bake for 20 minutes or until the top is nicely browned and the casseroles are bubbling around the edges.
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17
If using the French fried onions, add to the top during the last 4 minutes of cooking.
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18
Garnish with chopped scallion tops and finely diced red bell pepper.
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19
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