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!
Love this recipe? Next time try the Scalloped Ham and Potato Casserole - you'll love this one too!
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Why you'll love this recipe
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!
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
- Sharp cheddar cheese, though you can certainly use Colby, Monterey Jack Cheese or even provolone would be amazing!
Instructions
This is an overview of the instructions for this simple casserole. For complete directions, just scroll down to the bottom!
- Pre heat oven. Spray casserole dish with non stick spray and set aside.
- Cut the chicken breast into large chunks. Place in baking dish.
- Clean the Yukon potatoes, and dry them with a paper towel. Dice potatoes and carrots. Add the cubed potatoes and carrots to the baking dish.
- Combine the cream cheese, evaporated milk, cream of chicken soup, and ranch mix in a saucepan. Place over medium heat. Cook and whisk until creamy. Pour cream sauce over the casserole and top with 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 itt doesn't burn, just get all golden and toasty!
- Allow to rest 15-20 minutes before serving.
Equipment
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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!
Tips
- 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.
- This casserole can be baked a day or two before and stored in the refrigerator, tightly wrapped, until ready to reheat and serve. Alternatively, assemble your unbaked casserole in the refrigerator and add the grated cheese just prior to baking.
Variations
- Substitute homemade white wine Alfredo Sauce for the cream cheese and evaporated milk - delicious!
- You can use regular potatoes or even sweet potatoes. While I’ve quartered my potatoes, don’t be shy to slice them as you would with potatoes au gratin if you’d like.
- Make your own creamy alfredo sauce.
- Other vegetables can be used or added to this casserole such as caramelized onions, spinach, or brussels sprouts.
- Add cooked, chopped bacon or ham into the casserole for an extra meaty meal.
- Italian seasonings can be used instead of the ranch mix.
- Chopped rotisserie chicken can also be used in this recipe but you will need to pre-baking the potatoes before baking the assembled casserole. Otherwise, the chicken will dry out.
Storage
Creamy chicken and potato bake can be refrigerated for up to 5 days when stored in an airtight container or casserole dish, wrapped with plastic wrap.
If you would like to extend the storage life of this cheesy chicken potato bake, freeze it for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven prior to serving.
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. Consider Colcannon Recipe (Potatoes and Cabbage), Cracker Barrel Cheesy Potatoes or Hamburger Potato Casserole as your next potato dish to make.
- This cheesy hashbrown casserole is the best combination of flavors.
- This Potato Soup Recipe will satisfy those comfort food cravings as we navigate the colder months!
- I love this classic Tuna Casserole Recipe - creamy sauce, tender noodles with plenty of tuna and a great crunch topping! Or another great comfort food recipe is Turkey Pot Pie.
- This Layered Green Chile Chicken Enchilada Casserole has classic enchilada flavor without all the fuss!
- Be sure to try the Bell Pepper Casserole soon! Something special happens to bell peppers when they are cooked. This recipe is seriously amazing!
- 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!
Serve with
This creamy chicken and potatoes casserole is comfort food at its best! You can serve it alongside Bacon Wrapped Asparagus, Steamed Green Beans, or this winter-perfect Citrus Salad Recipe with Winter Greens.
- Make this main dish even more memorable with freshly baked homemade rolls!
- And, as if that wasn’t enough, close out this gastronomical line-up with a slice of Heath Bar Cake or a refreshing scoop of Homemade Pistachio Ice Cream.
- Check out what goes with chicken casserole for even more tasty ideas!
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If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating!
Creamy Chicken and Potato Bake
Ingredients
- 2-3 chicken breast boneless skinless, cut into 2 inch pieces
- 4-5 potatoes 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.
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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.
Alyssa
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
I hope you give it a try Alyssa!
Camden Rusincovitch
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
This chicken potato casserole looks so creamy and it uses ingredients I generally have at home anyways. Win, win!
Cynthia Rusincovitch
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
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!
Kristen Yard
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
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.
Jason Beecher
You mention breasts or thighs. About how much chicken total? 1.5 lbs or 2 lbs?
Bowl Me Over
Hi Jason - you can use 1.5 to 2 pounds of chicken.
Megan
Is using a whole 1 ounce ranch packet okay?
Bowl Me Over
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
What can be substituted for the evaporated milk? I don't have any and I want to make this now. 😀
Bowl Me Over
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
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
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
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
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
How do do you pre-bake when using rotisserie chicken pieces?
Bowl Me Over
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!
Carol
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
Can you make ahead and put in fridge over night and then bake it the next next day ………….???
Bowl Me Over
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
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
This is just so good. So easy to put together and wonderful. We love it.
KmC
What temp for the oven ? Don’t see it anywhere ?
Bowl Me Over
Look on the recipe card at the bottom. The oven temperature is 375.