Creamy Chicken and Potato Bake

Closeup of finished casserole for feature image.

Creamy Chicken and Potato Bake

Creamy chicken and potato bake is a comforting casserole that's perfect for busy weeknights! Tender chicken and potatoes bake in a cheesy sauce and then are topped with more cheese and crispy bacon.

Course Main Dish - Chicken

Cuisine American - Vintage

Prep Time 5

Cook Time 45

Resting Time 10

Total Time 1

Servings

Calories 499kcal

Author Marye Audet-White

Equipment

13x9-inch pan

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

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

Storage:

Spoon the leftover creamy chicken and potato casserole 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.

Reheat:

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!

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.

Nutrition