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–+ servings
A class dish with baked casserole.

Baked Chicken Potato Casserole

Author: Veena Azmanov
Prep Time: 10 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 40 mins
Coooking Temperature: 325 °F / 165 °C / Gas Mark 3
Diet : GF, NF, Eggless,
Calories: 396kcal
Adjust Servings Here: 6 servings

Description

A skinny version of the classic baked chicken potato casserole. Made with lean chicken breast and flavored with onions, garlic, and fresh herbs. We use half the quantity of cheese and substitute some milk for cream. So it's still rich, creamy, and absolutely delicious.

Ingredients 

  • 1 lb (450 g) Chicken breast about 2 breasts chopped
  • 4 cups Potatoes (3 large potatoes -cubed)
  • 1 tablespoon Onion Powder
  • ½ teaspoon Garlic powder minced
  • 1 tablespoon Boullion powder (or crushed cube)
  • 1 tablespoon Olive oil
  • ½ cup Parsley or cilantro chopped
  • ½ cup Cheddar Cheese grated
  • ¼ cup Parmesan Cheese grated
  • ½ cup Mozzarella or similar grated
  • ½ cup (250 ml) Milk
  • ½ cup Cream (or half and half)
  • 1 tbsp  Cornstarch

Instructions

  • Preheat the oven at 325 °F / 165 °C / Gas Mark 3
  • Smear a 9 x 13 casserole or baking pan with olive oil. Alternatively, you can also use a cooking spray. Set aside.
    Pro tip - the oil will prevent the chicken and potatoes from sticking to the pan so make sure to be generous.
  • Thaw the chicken at least an hour before baking. Pat dry with a clean paper towel. Chop into 2-inch cubes - Set aside
    Pro tip - Frozen or wet chicken will result in too much liquid in the finished dish
  • In a cup or bowl, combine milk and cream with onion powder, garlic powder, chicken bouillon, and cornstarch - set aside.
    Pro tip - you will need to stir the mixture again before adding it as the cornstarch will settle to the bottom.
  • Peel and chop potatoes into small 1-inch cubes. Set aside
    Pro tip - if the potatoes are not small they will not cook at the same time as the chicken.
  • In the baking casserole add the chicken, potatoes, and chopped parsley. Season with salt and pepper and make sure it is well distributed in the pan.
    Pro tip - you can mix this directly in the baking casserole or use a separate mixing bowl.
  • Stir the milk and cream mixture one more time to mix the cornstarch again and evenly pour it all over the casserole.
    Pro tip - you can add flour instead of cornstarch which makes the gravy thicker.
  • Sprinkle with the three kinds of grated cheeses starting with Parmesan, Cheddar, and Mozarella. Top with more fresh herbs if desired.
  • Cover the casserole with foil and bake for an hour or until the potatoes are tender.
    Pro tip - if the potatoes are cut small they will cook in an hour or they may take a few minutes longer.
  • Then remove the foil and bake further for 25 to 30 minutes until potatoes are fork-tender.
    Pro tip - cooking uncovered will evaporate excess moisture as well as give the cheese a lovely caramelized color on top. But, keep a close eye to not burn the cheese.
  • This is best served hot with a side salad or side-dish of sauteed veggies.
  • Leftovers can be reheated in the microwave, covered with a wet paper hand towel or kitchen cloth.
    Pro tip - The moisture in the paper towel helps hydrate the potatoes and chicken.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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