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.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.

Step 2

Peel the potatoes and slice them into thin, even rounds (approximately 1/4-inch thick). Set aside in cold water to prevent browning.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Sprinkle the remaining 1/2 cup of cheddar cheese evenly across the top. Then, top with breadcrumbs for a crispy topping.

Step 9

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.

Step 10

Let the dish rest for 5-10 minutes before serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(2117.4g)

Amount per serving	% Daily Value*
Calories	3296.8

Total Fat 162.9g	0%
Saturated Fat 83.9g	0%
Polyunsaturated Fat 3.9g
Cholesterol 642.9mg	0%
Sodium 6454.4mg	0%
Total Carbohydrate 269.5g	0%
Dietary Fiber 16.5g	0%
Total Sugars 46.9g
Protein 193.0g	0%

Vitamin D 131.4IU	0%
Calcium 1604.5mg	0%
Iron 15.8mg	0%
Potassium 5151.9mg	0%

*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.

Source of Calories

Fat: 44.2%

Protein: 23.3%

Carbs: 32.5%