Cream of Chicken Potato Bake
Cozy up with the ultimate comfort food: Cream of Chicken Potato Bake! This hearty casserole layers tender russet potatoes, juicy seasoned chicken, and a rich, creamy blend of cream of chicken soup, sour cream, and melted cheddar cheese, all crowned with a golden, crispy breadcrumb topping. Perfect for weeknight dinners or potlucks, this dish combines savory flavors with a melt-in-your-mouth texture powered by caramelized onions, garlic, and a hint of paprika. Prep is a breeze, and the oven does most of the work, leaving you with a bubbling, satisfying meal that’s as indulgent as it is easy to make. Serve it with a crisp green salad or steamed vegetables for a complete family-friendly dinner that’s sure to impress. Keywords: Cream of Chicken Potato Bake, chicken casserole, easy casserole recipe, hearty comfort food, cheesy potato bake, creamy chicken dinner.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 4 medium russet potatoes
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1.5 cups (shredded) cheddar cheese
- 1 small (diced) onion
- 3 cloves (minced) garlic
- 2 tablespoons butter
- 0.5 cup milk
- 0.5 teaspoons paprika
- 1 teaspoons dried parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
- 0.5 cup breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Peel the potatoes and slice them into thin, even rounds (approximately 1/4-inch thick). Set aside in cold water to prevent browning.
Season the chicken breasts with salt, pepper, and paprika. Heat the olive oil in a skillet over medium heat and cook the chicken until lightly browned on both sides, about 4-5 minutes per side. Remove from the skillet and let rest. Once cooled, dice the chicken into bite-sized pieces.
In the same skillet, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, cooked onion and garlic mixture, 1 cup of shredded cheddar cheese, dried parsley, salt, and black pepper. Stir until smooth and well blended.
Drain the sliced potatoes and pat them dry with paper towels. Arrange half the potato slices in the prepared baking dish, overlapping slightly to form an even layer.
Spread half of the soup mixture evenly over the potatoes. Top with half of the diced chicken. Repeat the layers with the remaining potatoes, soup mixture, and chicken.
Sprinkle the remaining 1/2 cup of cheddar cheese evenly across the top. Then, top with breadcrumbs for a crispy topping.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the potatoes are fork-tender and the top is golden and bubbly.
Let the dish rest for 5-10 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
3297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.9 g | 209% | |
| Saturated Fat | 83.9 g | 420% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 6454 mg | 281% | |
| Total Carbohydrate | 269.5 g | 98% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 46.9 g | ||
| Protein | 193.0 g | 386% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1604 mg | 123% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 5152 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
