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Chicken Potato Bake

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This Chicken Potato Bake is a hearty, comforting casserole made with tender chicken, seasoned potatoes, and a blend of melted cheeses in a creamy sauce. It’s an easy one-dish dinner that’s perfect for busy weeknights and family meals.

Ingredients

  • 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 pounds potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 medium onion, diced
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup heavy cream or milk
  • 1 cup chicken broth
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. Toss the diced potatoes with the olive oil, paprika, Italian seasoning, garlic powder, salt, and black pepper.
  3. Season the chicken pieces with the remaining spices.
  4. Spread the seasoned potatoes evenly in the prepared baking dish and arrange the chicken over the top.
  5. Scatter the diced onion and minced garlic evenly over the casserole.
  6. Pour the chicken broth and heavy cream over the chicken and potatoes.
  7. Sprinkle the cheddar, mozzarella, and Parmesan cheese evenly over the top.
  8. Cover the dish with foil and bake for 45 minutes.
  9. Remove the foil and continue baking for 15 to 20 minutes, or until the potatoes are fork-tender, the chicken reaches 165°F (74°C), and the cheese is golden and bubbly.
  10. Garnish with fresh parsley and serve warm.

Notes

  • Substitute sweet potatoes for regular potatoes for a sweeter variation.
  • Add broccoli, spinach, or peas for extra vegetables.
  • Use Monterey Jack, Gouda, Gruyère, or Colby Jack cheese for different flavors.
  • Mix cooked bacon into the casserole for a smoky twist.
  • Add red pepper flakes or cayenne pepper for extra heat.
  • Assemble the casserole up to 24 hours ahead and refrigerate before baking.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheat in a 350°F (175°C) oven until heated through for the best texture.

Nutrition

Find it online: https://thefamilycooking.com/chicken-potato-bake/