Creamy Chicken and Potato Bake

Tender cooked chicken, potatoes and carrots baked in a rich, creamy Alfredo Sauce. This chicken dinner recipe is perfect for Sunday dinner. It's an easy-to-make complete meal that will quickly become a family favorite!

Course Main Dish

Cuisine American

Prep Time 15

Cook Time 1 30

Servings servings

Calories 385kcal

Author Deb Clark

Equipment

1 9x13 casserole dish

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.

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

You can use white potatoes, russet potatoes or baby red potatoes for this recipe.

Nutrition