When comfort food is calling, this cheesy chicken potato bake always answers. It’s creamy, hearty, and layered with flavor in every bite. With tender chunks of chicken, soft and savory potatoes, and a cheesy, golden top, this chicken and potato casserole is the kind of dish you’ll crave when you want something warm and soul-satisfying. Best part? It’s made with simple ingredients and requires only a few minutes of prep time — the oven does the heavy lifting.
Whether you’re feeding a hungry family or planning for leftovers, this chicken and potato bake is a crowd-pleaser that never goes out of style. One bite and you’ll know why it’s a favorite.
Why You’ll Love This Chicken Potato Casserole
Ingredients Needed for Cheesy Chicken Potato Bake
- 2 lbs potatoes
- 1 lb chicken breast
- 1 cup mayonnaise
- 1 tbsp olive oil
- 1 cup shredded cheddar cheese
- 2 tsp salt
- 1 tsp pepper
- 2 tsp dried herbs (oregano, basil, thyme)
Step-by-Step Instructions with Pictures
Preheat the oven to 370°F.
Grease the bottom of a large baking dish with olive oil.
Place 1/3 of the potatoes on the bottom of the dish, season with salt and pepper.
Cut the skinless chicken breast into slices. Place half on top of potatoes in a single layer, season with salt, pepper, and herbs.
Grease the chicken breast with mayonnaise.
Repeat the layer of potatoes with salt and spices on top, and also a layer of chicken with salt, herbs, and mayonnaise. Finish with the rest of the potatoes on top.
Cover the baking dish with aluminum foil and bake in the oven for 45 minutes.
Remove the aluminum foil and check the potatoes. If they’re still firm, bake for 15–20 more minutes.
If tender, sprinkle with shredded cheddar cheese and bake 15 more minutes.
Let the cheese chicken potato casserole cool a bit, then cut into portions and serve with fresh herbs.
Tips for the Best Chicken and Potato Casserole
- Use Chicken Thighs for Juiciness: While chicken breasts work fine, thighs stay tender and moist even after long baking.
- Cut Ingredients Evenly: Uniform chunks of chicken and potato ensure even cooking.
- Add Veggies: Want more nutrition? Toss in some broccoli florets or diced carrots before baking.
- Don’t Skip the Cheese on Top: It creates that irresistible golden crust everyone loves.
- Make Ahead: Assemble it earlier in the day and refrigerate until ready to bake!
How to Serve Chicken and Potato Casserole
Need some serving inspiration for your chicken and potato bake? Here’s how we like to enjoy it:
- As a Hearty Lunch the Next Day: Leftovers reheat beautifully and taste just as delicious!
- With a Fresh Salad: Balance the richness with a crisp side salad tossed in vinaigrette.
- Alongside Roasted Veggies: Serve with vegetables such as asparagus, green beans, or Brussels sprouts for a complete meal.
- Topped with a Dollop of Sour Cream or Hot Sauce: For extra creaminess or a kick of heat.
- With Warm Bread or Dinner Rolls: Perfect for soaking up all the creamy, cheesy sauce.
Chicken Potato Casserole Variations
- Spicy Kick: Add diced jalapeños or a pinch of cayenne to the mix for extra heat.
- Bacon Boost: Stir in cooked, crumbled bacon before baking for a smoky twist.
- Southwest Style: Mix in corn, black beans, and pepper jack cheese for a Tex-Mex take.
- Extra Veggie Power: Add spinach, zucchini, or mushrooms to make it more nutrient-dense.
Storage
Store: Let the chicken and potato bake cool completely, then cover tightly or store in an airtight container in the fridge for up to 4 days.
Freeze: This casserole freezes well. Freeze leftovers in individual portions or the whole thing in a freezer-friendly container for up to 2 months.
Reheat: Reheat in the oven at 350°F until hot, or use the microwave for single servings. Add a little splash of milk or broth if it looks dry.
One More Thing
This cheesy chicken and potato bake is everything a comfort dish should be — simple, satisfying, and full of flavor.
Whether you call it a chicken and potato bake or a casserole, one thing’s for sure: everyone will be asking for seconds!
More Chicken Recipes to Try Next
Cheesy Chicken and Potato Casserole Bake Everyone Loves
Ingredients
- 2 lbs potatoes
- 1 lb chicken breast
- 1 cup mayonnaise
- 1 tbsp olive oil
- 1 cup shredded cheddar cheese
- 2 tsp salt
- 1 tsp pepper
- 2 tsp dried herbs (oregano, basil, thyme)
Instructions
- Preheat the oven to 370°F.
- Grease the bottom of a large baking dish with olive oil.1 tbsp olive oil
- Place 1/3 of the potatoes on the bottom of the dish, season with salt and pepper.2 lbs potatoes, 2 tsp salt, 1 tsp pepper
- Cut chicken breast into slices. Place half on top of potatoes in a single layer, season with salt, pepper, and herbs.1 lb chicken breast, 2 tsp salt, 2 tsp dried herbs (oregano, basil, thyme), 1 tsp pepper
- Grease chicken breast with mayonnaise.1 cup mayonnaise
- Repeat the layer of potatoes with salt and spices on top, and also a layer of chicken with salt, spices, and mayonnaise.
- Finish with the rest of the potatoes on the top.
- Cover the baking dish with foil and bake in the oven for 45 minutes.
- Remove the foil and check the potatoes. If they're still firm, bake for 15–20 more minutes.
- If tender, top with shredded cheddar cheese and bake 15 minutes.1 cup shredded cheddar cheese
- Let the cheese chicken potato casserole cool, then cut into portions and serve with fresh herbs.
Notes
-
- Use Chicken Thighs for Juiciness: While chicken breasts work fine, thighs stay tender and moist even after long baking.
-
- Cut Ingredients Evenly: Uniform chunks of chicken and potato ensure even cooking.
-
- Add Veggies: Want more nutrition? Toss in some broccoli florets or diced carrots before baking.
-
- Don’t Skip the Cheese on Top: It creates that irresistible golden crust everyone loves.
-
- Make Ahead: Assemble it earlier in the day and refrigerate until ready to bake!
Nutrition
Tamara Tsaturyan is the owner and writer of Thriving In Parenting, a website focused on providing simple tips for busy parents — easy and healthy recipes, home decor and organization ideas and all things P A R E N T I N G.
Comments & Reviews
CORINNE says
Are the potatoes sliced, cubed or diced?