Hearty comfort food for the blusteriest of winter days!
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❤️ Why you'll love it
- The whole family loves a potato casserole recipe
- Creamy sauce and bacon are total comfort food favorites
- Easy weeknight dinner with super quick, 5-minute prep
Creamy chicken and potato bake is the type of easy casserole recipe where you just throw all the yummy ingredients in the dish and go.
With tender chicken, lots of cheddar cheese, and a hearty onion sauce, it's a great addition you'll happily welcome into the weekly cooking rotation.
Love creamy chicken casseroles? Next time try this one dish no peek chicken!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Add the raw chicken, red potatoes, onion, and garlic to a prepared casserole dish.
- Melt together the cream of chicken soup, cream cheese, evaporated milk, half the Cheddar cheese, and onion soup mix.
- Pour the milk mixture into the casserole dish.
- Bake, add toppings, and enjoy the creamy chicken and potatoes.
🥫 Storage
Family favorites like this one never last long, but here's how to keep 'em if you have some leftovers!
Spoon the creamy chicken and potato bake into an airtight container, or cover the dish tightly with plastic. Store leftovers refrigerated for four to five days. Just be sure the food and baking dish are cooled before placing them into the fridge.
To make leftover chicken and potato casserole last a little longer, portion it into freezer-safe storage containers or bags. Frozen, the hearty casserole will last up to three months. Let it thaw overnight in the refrigerator before heating.
Using the microwave is a great way (and a quick way!) to reheat the casserole. Whether you're eating leftovers from last night, a few nights ago, or frozen from who-knows-when, this potato bake recipe satisfies every craving every time!
📖 Variations
I love easy chicken casserole recipes like this one because you can change them up in so many ways!
- Protein—Chicken thighs work great instead of breasts. You can also use leftover rotisserie chicken.
- Potatoes—If you don't have red skin potatoes, any type of softer-skinned potatoes will work, like Yukon, white, or baby potatoes.
- Aromatics—Instead of fresh garlic, 1 ½ teaspoons of garlic powder work in a pinch. Use any onion you prefer, like yellow onion or sweet onions. Fresh onions are best for texture and flavor, but you can swap them out for onion powder if you've got a picky eater!
- Mix-Ins—Stir in a bag of frozen veggies (like green beans and carrots) to make the creamy chicken and potato bake a full meal. You could also add bell peppers and corn for a little southwestern flavor.
- Spices and Herbs—Some people like to add a tablespoon or so of Italian seasoning to the cheesy sauce. Fresh thyme, oregano, or just some simple black pepper are good additions, too!
- Bacon—Feel free to measure the bacon with your heart and use as much as you like! Or, you can swap it for crispy ham or Proscuitto.
- Garnish—Don't forget to sprinkle some green onions or a bit of parsley on top before serving!
💭 Things to know
Expert Tip: Be careful when shopping. Don't accidentally use sweetened condensed milk—it's not the same thing as evaporated milk.
- Try to cut the chicken into the same-sized pieces. This way, they'll cook at the same rate so each bite is perfectly moist.
- You don't have to worry about seasoning the chicken. The soup mixture contains the right amount of salt for the dish!
- Don't forget to wash your hands and sanitize your work surface after working with raw chicken breasts.
- Don't worry about removing the skin from the potatoes, unless you really want to take the extra step. The skin of red potatoes is very thin and soft so it tastes great.
- Instead of melting the sauce in a large bowl in the microwave, you can do so over medium heat on the stove. The heat helps the cream sauce come together more evenly and pour more easily over the casserole.
- I use a 9x13-inch baking dish, but you can split it into two smaller ones if you don't have a large dish.
- If you don't have non-stick cooking spray, rub the casserole dish down with a pat of butter.
- The second time you put the casserole in the oven (after adding the extra cheese and bacon) keep it uncovered. That way, the cheese will get nice and melty.
- If the creamy sauce is a little too thick after storing, thin it out with a small splash of chicken broth or chicken stock.
👩🍳 FAQs
Good question! You still need to give the potatoes enough time to bake. However, once they're fork-tender, you can add the top layer of cheese and bacon, and let it melt. No temperature checking is necessary.
I wouldn't swap all of the cream cheese for sour cream as it doesn't have as much creaminess. Sour cream is a bit more watery. However, if you like a tangier flavor, you can substitute half of the cream cheese measurement for sour cream with not too noticeable of a difference.
No way! This savory, creamy chicken potato casserole is stick-to-your-ribs thick. There isn't a lot of liquid involved in the cooking process so the sauce comes out perfectly smooth and gooey.
📚 Related recipes
- Delicious French Onion Chicken Bake is the easiest meal you'll ever make—and, prep takes just a few seconds! Does it get better than that?
- The name says it all: Chicken Bacon Ranch Pasta is an easy casserole filled with cheese and everyone's favorite comfort-food ingredients.
- One-Skillet Chicken Lazone is a cajun-spiced, ultra-creamy dish that takes less than 20 minutes. Serve over pasta for the best dinner this month!
🍽️ Serve with...
🥄 Restless Chipotle recommends
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📞 The last word
Who needs takeout when you can whip up a delicious and comforting casserole? This creamy chicken and potato bake is just what the family ordered! 🍗
If you're looking for cozy winter dinner ideas you've found one of my favorites!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Creamy Chicken and Potato Bake
Print Pin Recipe SaveEquipment Needed
Ingredients
- 1 ½ pounds chicken breast, boneless & skinless; cut in cubes
- 1 pound red skinned potatoes, cut in bite sized chunks
- 8 ounces onion, 1 ½-cups chopped
- 4 cloves garlic, chopped
- 10.5 ounces cream of chicken soup
- 12 ounces evaporated milk
- 8 ounces cream cheese
- 8 ounces Cheddar cheese, 2 cups grated; divided use
- 1 ounce onion soup mix
- 3 slices bacon
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Instructions
- Preheat the oven to 375°F
- Spray a 13x9-inch casserole dish with no-stick cooking spray.
- Add the chicken, potatoes, onions, and garlic and set aside.
- In a microwave safe large bowl add the cream of chicken soup, cream cheese, evaporated milk, half the Cheddar cheese, and onion soup mix.
- Microwave, whisking often, until smooth. You can also use a heavy saucepan over medium heat.
- Pour over the chicken mixture in the casserole dish and mix well.
- Cover with aluminum foil and bake for 40 minutes or until the chicken registers 160° on an instant-read thermometer.
- Remove from the oven, uncover, and sprinkle with the remaining cheese and cooked bacon.
- Return to the oven for 15 minutes or until the cheese is melted and the chicken registers 165°F on an instant read thermometer.
- Remove from the oven and let stand for 10 minutes.
Notes
- Be careful when shopping. Don't accidentally use sweetened condensed milk—it's not the same thing as evaporated milk.
- Try to cut the chicken into the same-sized pieces. This way, they'll cook at the same rate so each bite is perfectly moist.
- You don't have to worry about seasoning the chicken. The soup mixture contains the right amount of salt for the dish!
- Don't forget to wash your hands and sanitize your work surface after working with raw chicken breasts.
- Don't worry about removing the skin from the potatoes, unless you really want to take the extra step. The skin of red potatoes is very thin and soft so it tastes great.
- Instead of melting the sauce in a large bowl in the microwave, you can do so over medium heat on the stove. The heat helps the cream sauce come together more evenly and pour more easily over the casserole.
- I use a 9x13-inch baking dish, but you can split it into two smaller ones if you don't have a large dish.
- If you don't have non-stick cooking spray, rub the casserole dish down with a pat of butter.
- The second time you put the casserole in the oven (after adding the extra cheese and bacon) keep it uncovered. That way, the cheese will get nice and melty.
- If the creamy sauce is a little too thick after storing, thin it out with a small splash of chicken broth or chicken stock.
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