Creamy Chicken Potato Bake
Creamy Chicken Potato Bake
Ingredients
For the Bake
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 pounds russet potatoes, peeled and thinly sliced into 1/4-inch rounds
- 1 can cream of chicken soup, (10.75 ounce)
- 1/2 cup milk
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet or pot, heat the olive oil over medium heat. Add the diced yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
⏱️ 5 min
- 3
In a large mixing bowl, combine the cream of chicken soup, milk, salt, black pepper, and paprika. Whisk until smooth.
⏱️ 3 min
- 4
Add the cubed chicken breasts and thinly sliced potatoes to the soup mixture. Stir gently to ensure all chicken and potatoes are well coated.
⏱️ 5 min
- 5
Pour the chicken and potato mixture into the prepared baking dish, spreading it evenly. Cover the dish tightly with aluminum foil.
⏱️ 3 min
- 6
Bake for 30 minutes, covered. This allows the potatoes to start softening and the chicken to cook through.
⏱️ 30 min•🌡️ 375
- 7
Remove the baking dish from the oven. Carefully remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven, uncovered, and bake for an additional 15-20 minutes, or until the potatoes are tender, the chicken is cooked through (internal temperature 165°F), and the cheese is melted and bubbly.
⏱️ 20 min•🌡️ 375
- 8
Once baked, remove the dish from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Potato Bake
Ingredients
For the Bake
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 pounds russet potatoes, peeled and thinly sliced into 1/4-inch rounds
- 1 can cream of chicken soup, (10.75 ounce)
- 1/2 cup milk
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet or pot, heat the olive oil over medium heat. Add the diced yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
⏱️ 5 min - 3
In a large mixing bowl, combine the cream of chicken soup, milk, salt, black pepper, and paprika. Whisk until smooth.
⏱️ 3 min - 4
Add the cubed chicken breasts and thinly sliced potatoes to the soup mixture. Stir gently to ensure all chicken and potatoes are well coated.
⏱️ 5 min - 5
Pour the chicken and potato mixture into the prepared baking dish, spreading it evenly. Cover the dish tightly with aluminum foil.
⏱️ 3 min - 6
Bake for 30 minutes, covered. This allows the potatoes to start softening and the chicken to cook through.
⏱️ 30 min•🌡️ 375 - 7
Remove the baking dish from the oven. Carefully remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven, uncovered, and bake for an additional 15-20 minutes, or until the potatoes are tender, the chicken is cooked through (internal temperature 165°F), and the cheese is melted and bubbly.
⏱️ 20 min•🌡️ 375 - 8
Once baked, remove the dish from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 5 min