Whip up a Chicken and Potato Bake for an easy dinner any night of the week! This dish features layers of sliced potatoes and diced chicken in a creamy white sauce made with cream of mushroom soup. The whole family will love the simple, hearty casserole!
Casseroles are comfort food, and you just can’t beat the classic combination of flavors and textures in a creamy Chicken and Potato Bake. I’m definitely raising a family of meat-and-potato-lovin’ boys, so satisfying, stick-to-your-ribs dinners are a must around here. Fortunately, both kids and adults enjoy the mild flavors and the variety of textures in this old-fashioned casserole. It’s a quick and easy recipe that’s ideal for busy weeknights!
This particular Chicken and Potato casserole can be tweaked in a variety of ways to suit your family’s taste preferences and schedule. Use leftover chicken, rotisserie chicken or baked chicken — anything goes! The kids will go crazy for the creamy combination of sliced potatoes and tender chicken that’s finished with a buttery, crunchy Corn Flake topping!
How to make a Chicken and Potato Bake with White Sauce:
The easy Chicken and Potato Bake recipe is a simple combination of condensed soup, cooked chicken, sliced potatoes and fresh onion. In about 15 minutes, you can layer everything in the pan and pop it in the oven! Let’s get started…
Ingredients for Creamy Chicken and Potatoes:
- Russet potatoes: an “extender” that helps thicken the casserole
- Onion: for subtle flavor
- Butter: for flavor and moisture
- Cooked, diced chicken: the “base” that provides the main flavor and texture for the casserole
- Condensed cream of mushroom soup: the “binder” that holds the casserole together, creates the white sauce, and adds even more flavor
- Milk: to thin the creamy white sauce
- Crushed Corn Flakes cereal: toss with melted butter for a flavorful, crunchy topping
Step 1: Arrange Potatoes in Bottom of Dish
Spread the peeled, sliced potatoes in an even layer at the bottom of a 9 x 13-inch casserole dish.
Step 2: Spread Onion and Butter on Top
Spread the diced onion on top of the potatoes, and then dot with butter.
Step 3: Add Chicken
Sprinkle the chicken on top and season liberally with salt and pepper.
Step 4: Pour White Sauce Over Top
In a separate bowl, whisk together the cream of mushroom soup and the milk to form a smooth, creamy white sauce. Pour the sauce over the casserole.
Step 5: Bake Chicken and Potato Casserole
Cover the dish with foil and bake in a 375 degree F oven for 1 hour.
Step 6: Add Corn Flake Topping
Sprinkle buttered Corn Flake crumbs on top, and then pop the dish back in the oven for about 10-15 more minutes (or until the potatoes are tender and the topping is golden brown).
What to serve with Southern Chicken and Potato Casserole:
This simple Chicken and Potato Bake goes well with any of your favorite vegetable sides. Here are a few easy options to try:
- A simple green salad dressed with Buttermilk Dressing or Pepper Jelly Vinaigrette;
- Arkansas Green Beans with Bacon;
- Roasted Broccoli;
- Roasted Asparagus;
- Brussels Sprouts with Bacon;
- Creamed Peas;
- Three Bean Salad;
- Southern Collard Greens;
- Amish Green Beans with Brown Butter;
- Sauteed Spinach with Garlic
Preparation and Storage Tips for Chicken and Potato Bake:
- This is a great make-ahead dinner. You can assemble the entire casserole up to 24 hours in advance and keep it covered in the refrigerator until ready to bake. Before baking, allow the dish to sit on the counter and come to room temperature for at least 30 minutes.
- You can freeze the casserole before baking. Wrapped tightly, the assembled casserole will keep in the freezer for up to 2 months.
- Leftover chicken and potato bake will keep in the refrigerator for 3-4 days.
- To reheat the casserole: If reheating an entire casserole, cover the dish loosely with foil and bake in a 350 degree F oven until warmed through (about 20-30 minutes). Individual portions can be reheated in the microwave for 1-2 minutes.
Cook’s Tips and Recipe Variations:
- 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. 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.
More chicken casserole recipes that you might enjoy:
- Chicken and Rice Casserole
- Roasted Chicken and Potatoes with Green Beans
- Buffalo Chicken Casserole
- Crescent Roll Chicken Bake
- Doritos Chicken Casserole
- Chicken Tater Tot Casserole
- Chicken and Stuffing Casserole
- Ritz Chicken Casserole
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Chicken and Potato Bake
Ingredients
- 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
Instructions
- Preheat oven to 375 degrees F. Grease a 9 x 13-inch casserole dish.
- 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.
- 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.
- Place chicken on top of the butter. Season with salt and pepper.
- In a small bowl, whisk together soup and milk. Pour the soup mixture evenly over the chicken.
- 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.
Notes
- 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
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Delicious! Easy to make and my family really enjoyed it! Will make again. Thanks for the recipe!
Thank you, Carol! We’re so glad your family enjoyed it!
Fabulous! Entire family loved it. On one side we added a little minced garlic but both original and with the extra it was excellent.
Yay! I’m so happy that it was a hit. Thank you!
I made a smaller portion in an 8×8 dish. I added frozen chopped broccoli under the chicken. It gave a nice color and no need for a side veggie. I only used garlic powder and Dan-O’s Cheesoning in the soup mix and used stale corn tortilla chips in place of the cornflakes, which I didn’t have. This was a tasty dish that even my MIL, who is very picky, liked. Thank you for this easy recipe!
Sounds perfect, Mary! I’m so glad that your mother in law approved. 🙂 Thanks for leaving a note!
Loved it added some broccoli & cheese on top of potatoes so I didn’t have to make a veg on the side! Used what I had baby potatoes slided up so delish, Everyone ate it up! Thank you
We’re so glad you enjoyed it and were able to adjust it to your needs. Thank you for trying it out and taking the time to leave a review.
I have made this so many times, it’s a household staple. I am wondering if this can be made 1 day ahead and be reheated the next day?
Hi Bethanie,
We’re so glad you enjoy it! Yes, you have several options here:
– You can assemble the entire casserole up to 24 hours in advance and keep it covered in the refrigerator until ready to bake. Before baking, allow the dish to sit on the counter and come to room temperature for at least 30 minutes.
– You can freeze the casserole before baking. Wrapped tightly, the assembled casserole will keep in the freezer for up to 2 months.
– Leftover chicken and potato bake will keep in the refrigerator for 3-4 days.
We hope this helps!