This Chicken and Potato Casserole is cozy, creamy comfort food in one bubbling baking dish. Tender chicken breasts are nestled between layers of thinly sliced potatoes, sweet onions, and a rich cream-and-broth sauce, then blanketed with golden cheddar cheese. It’s a hearty, family-friendly bake that feels special enough for Sunday dinner yet simple enough for any chilly weeknight.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 medium potatoes, thinly sliced (Yukon Gold or russet work well)
- 1 cup heavy cream
- 1 cup chicken broth (low-sodium recommended)
- 1 cup shredded cheddar cheese
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Cooking spray or butter, for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced onion and minced garlic, and sauté for 3–4 minutes, stirring occasionally, until softened and fragrant.
- Meanwhile, pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, dried thyme, and paprika.
- Push the onions to the sides of the skillet and add the seasoned chicken breasts. Sear for 2–3 minutes per side, until lightly browned but not cooked through. Remove from heat and set aside.
- In a large mixing bowl or measuring jug, whisk together the heavy cream and chicken broth. Taste and season with a pinch of salt and pepper, keeping in mind the cheese will also add saltiness.
- Arrange half of the thinly sliced potatoes in an even layer on the bottom of the prepared baking dish. Season lightly with salt and pepper.
- Place the seared chicken breasts on top of the potatoes in a single layer. Spoon the sautéed onions and garlic evenly over the chicken.
- Pour about half of the cream-and-broth mixture over the chicken and onions, letting it seep down around the potatoes.
- Layer the remaining potato slices evenly over the top. Pour the rest of the cream mixture over the potatoes, making sure the top layer is moistened.
- Sprinkle the shredded cheddar cheese evenly over the top layer of potatoes.
- Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
- After 45 minutes, carefully remove the foil and return the dish to the oven. Bake for an additional 15–20 minutes, or until the potatoes are tender when pierced with a knife and the cheese is bubbly and golden brown.
- Remove the casserole from the oven and let it rest for 5–10 minutes to set slightly and cool enough to serve.
- Garnish with chopped fresh parsley, slice or scoop into portions, and serve warm.
Variation
- Cheddar Chicken Bake: Sprinkle 1/2–3/4 cup browned ground beef or seasoned turkey crumbles between the potato layers and over the top before baking for a hearty, extra-indulgent twist.
- Herb and Mushroom Version: Add 1–2 cups sliced mushrooms to the skillet with the onions, and swap thyme for a mix of thyme and rosemary for deeper, earthy flavor.
- Lighter Creamy Casserole: Replace half of the heavy cream with whole milk or evaporated milk, and use part-skim cheese to lighten things up while keeping it creamy.
Cooking Notes
- If your potatoes are on the larger side or sliced a bit thicker, you may need an extra 5–10 minutes of baking time for them to become fully tender.
- Different cheeses melt differently cheddar is classic, but you can mix in mozzarella or Gruyère for a slightly different texture and flavor.
- If the sauce seems thin straight from the oven, remember it will thicken as it stands for a few minutes; avoid overbaking to “dry it up,” which can toughen the chicken.
Serving Suggestions
- Serve this casserole with a crisp green salad dressed with a tangy vinaigrette to balance the rich, creamy sauce.
- Pair with simply steamed or roasted green vegetables like green beans, broccoli, or asparagus for a complete, comforting plate.
- Add a side of crusty bread or dinner rolls to soak up any extra creamy sauce from the pan.
Tips
- Use a mandoline for ultra-even potato slices so they cook uniformly and layer neatly.
- Season each layer lightly as you go potatoes, chicken, and cream mixture to ensure the finished casserole is well seasoned throughout.
- For meal prep, assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours; add 5–10 extra minutes to the bake time if going straight from the fridge.
Prep Time:
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
Nutritional Information (Per Serving)
- Calories: 480 kcal
- Protein: 32 g
- Sodium: 750 mg
Frequently Asked Questions
- Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work very well and stay extra juicy. Keep the same cook time and check that they reach 165°F (74°C) internally. - Can I make this casserole ahead of time?
You can assemble it up to one day in advance, cover tightly, and refrigerate. Bake just before serving, adding a few extra minutes to account for the chilled dish. - How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven at 350°F (175°C) until hot, or in the microwave in individual portions. - Can I freeze this recipe?
It’s best enjoyed fresh, but you can freeze baked and cooled portions for up to 2–3 months. Thaw overnight in the fridge and reheat covered in the oven until warmed through.
Conclusion
This Chicken and Potato Casserole is the definition of comfort tender chicken, soft, creamy potatoes, and a blanket of melted cheddar all baked together in one pan. It’s simple to prep yet feels like a cozy, from-scratch Sunday supper every time it hits the table. Add a bright salad or crisp veggies on the side, and you’ve got a hearty, crowd-pleasing meal with minimal fuss.
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Chicken and Potato Casserole
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
This Chicken and Potato Casserole is cozy, creamy comfort food in one bubbling baking dish. Tender chicken breasts are nestled between layers of thinly sliced potatoes, sweet onions, and a rich cream-and-broth sauce, then blanketed with golden cheddar cheese. It’s a hearty, family-friendly bake that feels special enough for Sunday dinner yet simple enough for any chilly weeknight.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 medium potatoes, thinly sliced (Yukon Gold or russet work well)
- 1 cup heavy cream
- 1 cup chicken broth (low-sodium recommended)
- 1 cup shredded cheddar cheese
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Cooking spray or butter, for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced onion and minced garlic, and sauté for 3–4 minutes, stirring occasionally, until softened and fragrant.
- Meanwhile, pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, dried thyme, and paprika.
- Push the onions to the sides of the skillet and add the seasoned chicken breasts. Sear for 2–3 minutes per side, until lightly browned but not cooked through. Remove from heat and set aside.
- In a large mixing bowl or measuring jug, whisk together the heavy cream and chicken broth. Taste and season with a pinch of salt and pepper, keeping in mind the cheese will also add saltiness.
- Arrange half of the thinly sliced potatoes in an even layer on the bottom of the prepared baking dish. Season lightly with salt and pepper.
- Place the seared chicken breasts on top of the potatoes in a single layer. Spoon the sautéed onions and garlic evenly over the chicken.
- Pour about half of the cream-and-broth mixture over the chicken and onions, letting it seep down around the potatoes.
- Layer the remaining potato slices evenly over the top. Pour the rest of the cream mixture over the potatoes, making sure the top layer is moistened.
- Sprinkle the shredded cheddar cheese evenly over the top layer of potatoes.
- Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
- After 45 minutes, carefully remove the foil and return the dish to the oven. Bake for an additional 15–20 minutes, or until the potatoes are tender when pierced with a knife and the cheese is bubbly and golden brown.
- Remove the casserole from the oven and let it rest for 5–10 minutes to set slightly and cool enough to serve.
- Garnish with chopped fresh parsley, slice or scoop into portions, and serve warm.
Notes
- Slice the potatoes as evenly and thinly as possible (about 1/8 inch) so they cook through at the same rate as the chicken.
- Using low-sodium chicken broth lets you better control the overall saltiness of the casserole.
- If the top browns too quickly before the potatoes are tender, loosely tent the dish with foil again for the last few minutes of baking.
- Letting the casserole rest before serving helps the creamy sauce thicken slightly and makes slicing and serving easier.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baked / Casserole
- Cuisine: American
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 480 kcal
- Sugar: 4 g (approx.)
- Sodium: 750 mg (approx., varies with broth and cheese)
- Fat: 28 g (approx.)
- Saturated Fat: 15 g (approx.)
- Unsaturated Fat: 13 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 28 g (approx.)
- Fiber: 3 g (approx.)
- Protein: 32 g (approx.)
- Cholesterol: 145 mg (approx.)
Keywords: chicken and potato casserole, chicken potato bake, creamy chicken casserole, cheesy potato casserole, comfort food dinner