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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
0 minutes
Total Time 1 hour 25 minutes
Servings 6 - 8 people
Calories 478kcal
Author Blair Lonergan

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

Serving: 1/6 of the casserole | Calories: 478kcal | Carbohydrates: 59g | Protein: 20g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 79mg | Sodium: 854mg | Potassium: 838mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1252IU | Vitamin C: 16mg | Calcium: 76mg | Iron: 13mg