Myrtle Nelson's Chicken Potato Bake

Experience comfort food at its finest with Myrtle Nelson's Chicken Potato Bake, a hearty and irresistibly creamy casserole perfect for weeknight dinners and family gatherings. This recipe layers tender seasoned chicken breasts over perfectly sliced russet potatoes, all smothered in a rich blend of heavy cream and chicken broth, then topped with gooey melted cheddar cheese. The simple yet flavorful seasoning of paprika, garlic powder, and black pepper elevates the dish, while a garnish of fresh parsley adds a pop of brightness. With minimal prep and a bake time under an hour, this one-dish wonder is as convenient as it is delicious. Perfect for feeding a crowd, this recipe combines the satisfying flavors of a classic chicken dinner with the coziness of a cheesy potato bake.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 4 medium russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 cup heavy cream
• 0.5 cup chicken broth
• 1.5 cups shredded cheddar cheese
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

Rinse and peel the potatoes, then slice them into 1/4-inch thick rounds.

Step 3

Season the chicken breasts with salt, black pepper, garlic powder, and paprika on both sides.

Step 4

In a skillet over medium-high heat, add 1 tablespoon of olive oil and sear the chicken breasts for 3-4 minutes on each side until lightly golden but not fully cooked. Remove and set aside.

Step 5

Arrange the potato slices in an even layer in the greased baking dish. Drizzle the remaining 1 tablespoon of olive oil over the potatoes and sprinkle with a pinch of salt and pepper.

Step 6

In a small bowl, whisk together the heavy cream and chicken broth. Pour the mixture evenly over the potatoes in the dish.

Step 7

Place the seared chicken breasts on top of the potatoes, ensuring they are evenly spaced.

Step 8

Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.

Step 9

Remove the foil and sprinkle the shredded cheddar cheese evenly over the top of the chicken and potatoes.

Step 10

Return the dish to the oven, uncovered, and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and slightly golden.

Step 11

Remove the dish from the oven and allow it to rest for 5 minutes. Garnish with chopped parsley before serving.

Step 12

Serve warm and enjoy this delicious chicken and potato bake!

Nutrition Facts

Serving size	(1280.8g)

Amount per serving	% Daily Value*
Calories	2424.8

Total Fat 162.9g	0%
Saturated Fat 88.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 421.6mg	0%
Sodium 3917.2mg	0%
Total Carbohydrate 163.9g	0%
Dietary Fiber 14.0g	0%
Total Sugars 8.9g
Protein 65.5g	0%

Vitamin D 0IU	0%
Calcium 1383.1mg	0%
Iron 10.6mg	0%
Potassium 4243.9mg	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: 61.5%

Protein: 11.0%

Carbs: 27.5%