Chicken and Potato Bake
Whip up a Chicken and Potato Bake for an easy dinner any night of the week!
Course Dinner
Cuisine American, Southern
Keyword chicken and potato bake, chicken and potato casserole, creamy chicken and potatoes
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings
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– 8 people
Calories 478 kcal
Author Blair
Ingredients
list of 9 items
3 large russet potatoes, peeled and thinly-sliced into ¼-inch-thick rounds (use a mandoline slicer to quickly and evenly cut the thin potatoes)
1 large onion, diced
1 stick (8 tablespoons) salted butter, divided
2 cups diced, cooked chicken
Salt and pepper, to taste
1 (10.5 oz) can condensed cream of mushroom soup
1 cup milk
1 cup crushed Corn Flakes cereal (about 1 ¾ cups whole cereal before crushing)
Optional garnish: chopped fresh parsley
list end
Instructions
list of 6 items
1. Preheat oven to 375 degrees F. Grease a 9 x 13-inch casserole dish.
2. Melt 2 tablespoons of the butter in a small bowl. Toss with the Corn Flake crumbs and set aside to use for the topping later.
3. Arrange the potatoes in the bottom of the dish. Spread onion over top. Cut remaining 6 tablespoons of butter into thin pats. Dot the potatoes and onions
with the pats of butter.
4. Place chicken on top of the butter. Season with salt and pepper.
5. In a small bowl, whisk together soup and milk. Pour the soup mixture evenly over the chicken.
6. Cover and bake for 1 hour. Remove the cover, sprinkle buttered Corn Flake crumbs over top, and bake for about 10-15 more minutes (or until topping is
golden brown and potatoes are tender). Garnish with fresh parsley just before serving.
list end
Recipe Notes
Write list…
• Any cooked, diced chicken will work for this recipe. You can use
pre-cooked chicken
from the grocery store, leftover chicken from another meal, or a store-bought rotisserie chicken. You’ll need a total of 2 cups of cooked, diced chicken
for this recipe.
• If starting with raw meat, you’ll need about 1.5 lbs. of raw chicken breasts. Boil the chicken for 15-20 minutes, or until cooked through. Once cool
enough to handle, dice or shred the meat and use in the recipe as instructed.
• Total baking time may vary depending on the type of casserole dish that you’re using and on how thinly you slice your potatoes. I use a
mandoline
to quickly and easily slice the potatoes very thin (about ¼-inch thick). This ensures that the potatoes are tender and cooked evenly after about 75 minutes.
If you slice your potatoes thicker, you can increase the baking time as necessary. Just tent the dish loosely with foil if the top starts to get too dark
before the potatoes are done.
• Loaded Chicken and Potato Casserole: add even more ingredients to this simple casserole. Good options include shredded cheese on top, cooked, crumbled
bacon, herbs (such as parsley, thyme or rosemary), or vegetables such as broccoli, carrots or green beans.
• Don’t have Corn Flakes? You can substitute with Ritz cracker crumbs or even crushed potato chips. I don’t recommend using plain bread crumbs, since they’re
lacking in flavor.
• Cooking for a Smaller Family? Cut all of the ingredients in half and bake the casserole in an 8-inch square dish. The baking instructions remain the
same.
Nutrition Facts
Chicken and Potato Bake
Amount Per Serving (1 /6 of the casserole)
Calories 478 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 79mg26%
Sodium 854mg37%
Potassium 838mg24%
Carbohydrates 59g20%
Fiber 3g13%
Sugar 7g8%
Protein 20g40%
Vitamin A 1252IU25%
Vitamin C 16mg19%
Calcium 76mg8%
Iron 13mg72%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
Whip up a Chicken and Potato Bake for an easy dinner any night of the week!
Course Dinner
Cuisine American, Southern
Keyword chicken and potato bake, chicken and potato casserole, creamy chicken and potatoes
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings
undefined
– 8 people
Calories 478 kcal
Author Blair
Ingredients
list of 9 items
3 large russet potatoes, peeled and thinly-sliced into ¼-inch-thick rounds (use a mandoline slicer to quickly and evenly cut the thin potatoes)
1 large onion, diced
1 stick (8 tablespoons) salted butter, divided
2 cups diced, cooked chicken
Salt and pepper, to taste
1 (10.5 oz) can condensed cream of mushroom soup
1 cup milk
1 cup crushed Corn Flakes cereal (about 1 ¾ cups whole cereal before crushing)
Optional garnish: chopped fresh parsley
list end
Instructions
list of 6 items
1. Preheat oven to 375 degrees F. Grease a 9 x 13-inch casserole dish.
2. Melt 2 tablespoons of the butter in a small bowl. Toss with the Corn Flake crumbs and set aside to use for the topping later.
3. Arrange the potatoes in the bottom of the dish. Spread onion over top. Cut remaining 6 tablespoons of butter into thin pats. Dot the potatoes and onions
with the pats of butter.
4. Place chicken on top of the butter. Season with salt and pepper.
5. In a small bowl, whisk together soup and milk. Pour the soup mixture evenly over the chicken.
6. Cover and bake for 1 hour. Remove the cover, sprinkle buttered Corn Flake crumbs over top, and bake for about 10-15 more minutes (or until topping is
golden brown and potatoes are tender). Garnish with fresh parsley just before serving.
list end
Recipe Notes
Write list…
• Any cooked, diced chicken will work for this recipe. You can use
pre-cooked chicken
from the grocery store, leftover chicken from another meal, or a store-bought rotisserie chicken. You’ll need a total of 2 cups of cooked, diced chicken
for this recipe.
• If starting with raw meat, you’ll need about 1.5 lbs. of raw chicken breasts. Boil the chicken for 15-20 minutes, or until cooked through. Once cool
enough to handle, dice or shred the meat and use in the recipe as instructed.
• Total baking time may vary depending on the type of casserole dish that you’re using and on how thinly you slice your potatoes. I use a
mandoline
to quickly and easily slice the potatoes very thin (about ¼-inch thick). This ensures that the potatoes are tender and cooked evenly after about 75 minutes.
If you slice your potatoes thicker, you can increase the baking time as necessary. Just tent the dish loosely with foil if the top starts to get too dark
before the potatoes are done.
• Loaded Chicken and Potato Casserole: add even more ingredients to this simple casserole. Good options include shredded cheese on top, cooked, crumbled
bacon, herbs (such as parsley, thyme or rosemary), or vegetables such as broccoli, carrots or green beans.
• Don’t have Corn Flakes? You can substitute with Ritz cracker crumbs or even crushed potato chips. I don’t recommend using plain bread crumbs, since they’re
lacking in flavor.
• Cooking for a Smaller Family? Cut all of the ingredients in half and bake the casserole in an 8-inch square dish. The baking instructions remain the
same.
Nutrition Facts
Chicken and Potato Bake
Amount Per Serving (1 /6 of the casserole)
Calories 478 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 79mg26%
Sodium 854mg37%
Potassium 838mg24%
Carbohydrates 59g20%
Fiber 3g13%
Sugar 7g8%
Protein 20g40%
Vitamin A 1252IU25%
Vitamin C 16mg19%
Calcium 76mg8%
Iron 13mg72%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
