Looking for a creamy chicken potato bake to satisfy those comfort food cravings? This cheesy chicken potato bake is the answer to the question: “what’s for dinner?”.
Loaded with creamy sauce, tender and juicy chicken breast pieces, fluffy red potatoes, and carrots, this one-pan hearty casserole recipe is an easy weeknight dinner!
This creamy chicken potato bake is total comfort food and hearty casserole that the whole family will love for dinner or lunch!
It’s a super versatile casserole recipe, allowing you to change up ingredients with ease.
You get to use minimal ingredients to produce a knock-out dish that'll have people coming back for more! Bonus? It tastes even better the next day!
Instructions
This is a simplified overview of the instructions. Head down to the recipe card for more detail.
- Pre-heat oven. Spray casserole dish with non stick spray and set aside.
- Cut the chicken breast into large chunks. Place in baking dish.
- Scrub the potatoes and dry them with a paper towel. Dice or slice potatoes and carrots. Add them to the baking dish.
- Combine the cream cheese, evaporated milk, cream of chicken soup, and ranch mix in a small saucepan. Cook and whisk until creamy. Pour the delicious sauce over the casserole and top with shredded cheese.
- Cover tightly with foil. Bake for an hour and a half.
- Remove foil, place under broiler until the top of the casserole is golden brown.
Deb's tips and variations
If you have a frying pan that is oven-proof, go ahead and use this instead of transferring the ingredients to a separate casserole dish. It’ll save you a little extra clean-up.
- Topping your cheesy chicken potato bake with some herbs like thyme is a lovely way to add a bit of freshness just prior to serving.
- Substitute homemade white wine Alfredo Sauce for the cream cheese and evaporated milk - delicious!
Related recipes
If you love a good potato bake or potato dish then you’ll be happy to know that I have quite a few you can try as simple side dishes or as hearty main meals.
- This Cracker Barrel Cheesy Potatoes is the best combination of flavors.
- If you have any leftover chicken from making this creamy chicken and potato bake, then be sure to put it to good use in this Cheesy Chicken Tetrazzini Casserole or Crockpot Chicken & Gravy.
- The Chicken Spaghetti Recipe is the ultimate comfort food and a great weeknight meal! Tender chicken served over noodles or rice. It's easy to make in your slow cooker!
Find a ton more Easy Chicken Casserole Recipes here!
Creamy Chicken and Potato Bake
Equipment
- 1 9x13 casserole dish
Ingredients
- 2-3 chicken breast boneless skinless, cut into 2 inch pieces
- 4-5 potatoes You can use white potatoes, russet potatoes or baby red potatoes for this recipe. diced into large chunks.
- 2 cups baby carrots cleaned
- 10.5 ounces can cream of chicken soup
- 12 ounces evaporated milk
- 8 ounces cream cheese
- ¾ ounce ranch mix
- 2 cups shredded cheddar cheese
- optional toppings - crispy bacon, minced parsley or thinly sliced green onions.
Instructions
- Preheat the oven to 375 degrees. Spray casserole dish with non stick cooking spray, set aside.
- Cut the chicken breast into large chunks. Place the diced chicken in the casserole dish.
- Top the chicken with the quartered potatoes and carrots.
- Combine the cream cheese, evaporated milk, cream of chicken soup, ranch mix and half the shredded cheese in a medium sauce pan. Place over medium high heat and whisk until smooth.
- Pour cream mixture over the top of the potatoes. Finish with the remaining shredded cheese. Cover tightly with foil. Bake in preheated oven for 1 hour 30 minutes.
- Remove foil, place under broiler for 4-6 minutes until the top of the casserole is golden brown. Watch it carefully so it doesn't burn, you just want it to get all golden and toasty!
- Allow to rest 15-20 minutes before serving.
Notes
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Nutrition
Ingredients
For the exact measurements for this easy recipe, please refer to the printable recipe card at the bottom of this post.
- Boneless, skinless chicken breasts or if you'd prefer use boneless skinless chicken thighs.
- Potatoes - you can use baby potatoes, Yukon Gold potatoes or russet - use what you have on hand.
- Carrots - I used peeled baby carrots, but you can use 4-5 whole carrots.
- Cream cheese
- Cream of Chicken Soup - in a pinch I've used sour cream, you can also substitute cream of mushroom soup.
- Evaporated Milk - or if you'd prefer use heavy whipping cream.
- Ranch dressing mix or Italian seasoning mix works too.
- Sharp cheddar cheese, though you can certainly use Colby, Monterey Jack Cheese or even provolone would be amazing!
FAQ's
Raw chicken breasts need to cook for 20-25 minutes but since I've added potatoes and carrots additional baking time is required.
No, the raw chicken breasts are cooked in the oven from scratch.
Generally, cooking chicken over a longer period of time at a lower temperature will result in tender, juicy chicken, especially when it's cooked in creamy sauce like this recipe!
What I love about this recipe is using the ranch dressing mix eliminates the need for salt, black pepper, garlic powder, etc. The shortcut saves time and adds flavor. What do you love about the recipe? Please comment below!
Beth says
Thank you for sharing this recipe! Loved it! Will be making this one again soon.
Debra Clark says
That's awesome Beth, I'm glad you enjoyed it!! I appreciate your support of the blog!
Hope says
Thanks so much for this recipe ! It is my second time making it , and my family loves this casserole, So creamy, perfect comfort food ! I did add a little garlic and onion powder this time ! 🙂
Debra Clark says
That's awesome Hope! And thanks for our tips on the garlic onion powder. How much did you add? Always yummy to have a little punch of extra flavor. Thank you!
Rose Harvey says
What size casserole dish are you using 13 x 9? I don't see a size anywhere. It does make a difference. I wanted to split it in half and make half for me and the other half for my friend.
Thanks.
Debra Clark says
Hi Rose, yes this is a 9x13 casserole dish. Thanks for bringing it to my attention. I updated the recipe card. Enjoy the casserole!
SueD says
Slow cooker instructions please.
Debra Clark says
I haven't made it in the crockpot Sue, but it's easily transferable. Spray the crockpot with nonstick cooking spray. Add the chicken, carrots and potatoes. Combine the cream cheese, evaporated milk, cream of chicken soup, ranch mix and half the shredded cheese in a medium sauce pan. Place over medium high heat and whisk until smooth, pour over the ingredients in the crockpot. Finish with the remaining cheese. Cover and cook on low for 6-8 hours. Enjoy Sue, this is a great casserole!
Alyssa says
This chicken and potato casserole looks so good. I am always looking for different ways to cook chicken. It has all of my favorite things!
Bowl Me Over says
I hope you give it a try Alyssa!
Camden Rusincovitch says
This sounds like such a good recipe for a rainy day. I can already see myself putting this chicken potato casserole in a bowl and curling up in front of the TV!
Brittany says
This chicken potato casserole looks so creamy and it uses ingredients I generally have at home anyways. Win, win!
Pamela Donnelly says
Why are there reviews for people who haven't even tried the recipe?
Debra Clark says
Perhaps they are looking forward to trying the recipe Pamela.
Cynthia Rusincovitch says
This chicken and potato casserole has Sunday supper written all over it. Does it heat up well if I take it to a potluck?
Bowl Me Over says
It does reheat well! You can also make the Chickena and Potato Bake in the crockpot and take that right to the potluck and you wouldn't have to worry about reheat it!
Monica Pena says
Well I have it in the oven right now. I used rotisserie chicken and slice the potatoes. In 30 mins I'll check on it and see if it needs to cook a little longer. Overall it smells wonderful and can't wait to try it out.
Bowl Me Over says
Sounds wonderful, Monica - enjoy tonight's dinner! We love this casserole!!
Kristen Yard says
This chicken and potato casserole is so rich and creamy--it's one of my go-to sick day foods! Can you make it ahead and freeze it? (Sorry if I missed that above by any chance!)
Bowl Me Over says
Great question Kristen! Yes even though it contains potatoes, leftovers of the chicken and potato bake freezes nicely. Be sure to remove it from the freezer and place it in the fridge the night before to give it an opportunity to thaw and then bake until heated through since you've already cooked the casserole.
Nancy Blalock says
This recipe looks good, but not very tasty. After an hour and a half, there was entirely too much liquid and the cream cheese had separated. I left it in the oven for another 10 minutes and still the same. Also very tasteless.
Bowl Me Over says
Interesting, the first time I've received that feedback, Nancy. Hmmm.. separated cream cheese... by chance did you use a off-brand cream cheese? I only use Philadelphia Cream Cheese. There's definitely a difference. I hope you find other recipes to enjoy!
Jason Beecher says
You mention breasts or thighs. About how much chicken total? 1.5 lbs or 2 lbs?
Bowl Me Over says
Hi Jason - you can use 1.5 to 2 pounds of chicken.
Megan says
Is using a whole 1 ounce ranch packet okay?
Bowl Me Over says
I would test it before you put the whole packet in. Just to make sure it isn't too salty. Or you could also add a couple extra potatoes and that would work as well. Enjoy the casserole!
Lysandra Taylor says
What can be substituted for the evaporated milk? I don't have any and I want to make this now. 😀
Bowl Me Over says
You can use 1 cup of whole milk or half and half. If you use 1 or 2% milk I would not use quite as much, so about 3/4 cup of milk.
Yaza says
Where in the directions do you say to pan sear the chicken? You mention it in tips but I don't see it in directions
Bowl Me Over says
Sorry for the confusion Yaza, you don't need to pan-sear the chicken. I've removed all references to avoid confusion. Thanks for bringing that to my attention!
MichaelD says
I baked this last night and it was DEEE-licious!! There is even some left over. How or what is the best way to reheat the left overs? Does anyone know? I appreciate any response. Thank you
Bowl Me Over says
Hey Michael glad this was a hit, that's awesome! You can microwave it if you're in a hurry. I prefer to reheat it in the oven until it's hot and bubbly. I just think it keeps the chicken tender and it tastes better. So remove the casserole dish from the refrigerator for 15 minutes prior to baking. Preheat the oven to 350. Cover with aluminum foil and bake for 20-25 minutes. Enjoy!
Christina Quon says
How do do you pre-bake when using rotisserie chicken pieces?
Bowl Me Over says
If you're using rotisserie chicken, be sure to thinly slice the potatoes (instead of chunks of chicken) that way they will cook more quickly. Assemble as directed. Seal well with foil and bake as directed. Check at the 45-minute mark to see if the potatoes are tender. Enjoy the casserole Christina!
Monica Pena says
Lol I just saw this. Good thing I slice my potatoes. Thanks
Carol says
If you blanch the diced potatoes for a couple of minutes in boiling water they won't discolor so you can prep ahead for the next day.
Edward toler says
Can you make ahead and put in fridge over night and then bake it the next next day ………….???
Bowl Me Over says
Great question Edward. I wouldn't recommend it because I believe the potatoes would turn brown. Next time I make this, I'll give that a try to see how it does.
Cathie says
I love the potato chicken recipe that was given to you by your Mom. I will be making this a lot in the future. Also EZ.
Lois says
This is just so good. So easy to put together and wonderful. We love it.
KmC says
What temp for the oven ? Don’t see it anywhere ?
Bowl Me Over says
Look on the recipe card at the bottom. The oven temperature is 375.