Easy Frozen Chicken Breast and Potato Recipe

Whip up a Chicken and Potato Bake for an easy dinner any night of the week! This dish features layers of sliced potatoes and diced chicken in a creamy white sauce made with cream of mushroom soup. The whole family will love the simple, hearty casserole!

Close up side shot of a wooden spoon serving chicken and potato bake

Casseroles are comfort food, and you just can't beat the classic combination of flavors and textures in a creamy Chicken and Potato Bake. I'm definitely raising a family of meat-and-potato-lovin' boys, so satisfying, stick-to-your-ribs dinners are a must around here. Fortunately, both kids and adults enjoy the mild flavors and the variety of textures in this old-fashioned casserole. It's a quick and easy recipe that's ideal for busy weeknights!

This particular Chicken and Potato casserole can be tweaked in a variety of ways to suit your family's taste preferences and schedule. Use leftover chicken, rotisserie chicken or baked chicken — anything goes! The kids will go crazy for the creamy combination of sliced potatoes and tender chicken that's finished with a buttery, crunchy Corn Flake topping!

Front shot of a plate of chicken and potato bake on a wooden table garnished with fresh parsley

How to make a Chicken and Potato Bake with White Sauce:

The easy Chicken and Potato Bake recipe is a simple combination of condensed soup, cooked chicken, sliced potatoes and fresh onion. In about 15 minutes, you can layer everything in the pan and pop it in the oven!Let's get started…

Ingredients for Creamy Chicken and Potatoes:

Russet potatoes: an "extender" that helps thicken the casserole
Onion: for subtle flavor
Butter: for flavor and moisture
Cooked, diced chicken: the "base" that provides the main flavor and texture for the casserole
Condensed cream of mushroom soup: the "binder" that holds the casserole together, creates the white sauce, and adds even more flavor
Milk: to thin the creamy white sauce
Crushed Corn Flakes cereal: toss with melted butter for a flavorful, crunchy topping

Step 1: Arrange Potatoes in Bottom of Dish

Spread the peeled, sliced potatoes in an even layer at the bottom of a 9 x 13-inch casserole dish.

Sliced potatoes layered in the bottom of a casserole dish

Step 2: Spread Onion and Butter on Top

Spread the diced onion on top of the potatoes, and then dot with butter.

Onions and butter on top of potatoes in a casserole dish

Step 3: Add Chicken

Sprinkle the chicken on top and season liberally with salt and pepper.

Diced chicken on top of potatoes and onions in a casserole dish

Step 4: Pour White Sauce Over Top

In a separate bowl, whisk together the cream of mushroom soup and the milk to form a smooth, creamy white sauce. Pour the sauce over the casserole.

Cream of mushroom soup poured over a chicken and potato bake

Step 5: Bake Chicken and Potato Casserole

Cover the dish with foil and bake in a 375 degree F oven for 1 hour.

Corn Flake crumb topping for a chicken casserole

Step 6: Add Corn Flake Topping

Sprinkle buttered Corn Flake crumbs on top, and then pop the dish back in the oven for about 10-15 more minutes (or until the potatoes are tender and the topping is golden brown).

Close overhead shot of Chicken and Potato Bake with a wooden spoon for serving

What to serve with Southern Chicken and Potato Casserole:

This simple Chicken and Potato Bake goes well with any of your favorite vegetable sides. Here are a few easy options to try:

A simple green salad dressed with Buttermilk Dressing or Pepper Jelly Vinaigrette;
Arkansas Green Beans with Bacon;
Roasted Broccoli;
Roasted Asparagus;
Brussels Sprouts with Bacon;
Creamed Peas;
Three Bean Salad;
Southern Collard Greens;
Amish Green Beans with Brown Butter;
Sauteed Spinach with Garlic

Baked chicken and potatoes on a blue and white serving plate garnished with fresh parsley

Preparation and Storage Tips for Chicken and Potato Bake:

This is a great make-ahead dinner.You can assemble the entire casserole up to24 hours in advance and keep it covered in the refrigerator until ready to bake. Before baking, allow the dish to sit on the counter and come to room temperature for at least 30 minutes.
You can freeze the casserolebefore baking. Wrapped tightly, the assembled casserole will keep in the freezer for up to2 months.
Leftover chicken and potato bake will keep in therefrigerator for 3-4 days.
To reheat the casserole: If reheating an entire casserole, cover the dish loosely with foil and bake in a350 degree F oven until warmed through (about 20-30 minutes). Individual portions can be reheated in the microwave for 1-2 minutes.

Cook's Tips and Recipe Variations:

Any cooked, diced chicken will work for this recipe. You can use pre-cooked chicken from the grocery store,leftover chicken from another meal, or a store-boughtrotisserie chicken. You'll need a total of 2 cups of cooked, diced chicken for this recipe.
If starting with raw meat, you'll need about 1.5 lbs. of raw chicken breasts. Boil the chicken for 15-20 minutes, or until cooked through. Once cool enough to handle, dice or shred the meat and use in the recipe as instructed.
Total baking time may vary depending on the type of casserole dish that you're using and on how thinly you slice your potatoes. I use a mandoline to quickly and easily slice the potatoes very thin. This ensures that the potatoes are tender and cooked evenly after about 75 minutes. If you slice your potatoes thicker, you can increase the baking time as necessary. Just tent the dish loosely with foil if the top starts to get too dark before the potatoes are done.
Loaded Chicken and Potato Casserole: add even more ingredients to this simple casserole. Good options include shredded cheese on top, cooked, crumbled bacon, herbs (such as parsley, thyme or rosemary), or vegetables such as broccoli, carrots or green beans.
Don't have Corn Flakes? You can substitute with Ritz cracker crumbs or even crushed potato chips. I don't recommend using plain bread crumbs, since they're lacking in flavor.
Cooking for a Smaller Family? Cut all of the ingredients in half and bake the casserole in an 8-inch square dish. The baking instructions remain the same.

Long overhead shot of creamy chicken and potatoes in a white baking dish

More chicken casserole recipes that you might enjoy:

Chicken and Rice Casserole
Roasted Chicken and Potatoes with Green Beans
Buffalo Chicken Casserole
Crescent Roll Chicken Bake
Doritos Chicken Casserole

Chicken and Potato Bake

Whip up a Chicken and Potato Bake for an easy dinner any night of the week!

Course Dinner

Cuisine American, Southern

Keyword chicken and potato bake, chicken and potato casserole, creamy chicken and potatoes

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

0 minutes

Total Time 1 hour 25 minutes

Servings 6 - 8 people

Calories 478 kcal

3 large russet potatoes, peeled and thinly-sliced into ¼-inch-thick rounds (use a mandoline slicer to quickly and evenly cut the thin potatoes)
1 large onion, diced
1 stick (8 tablespoons) salted butter, divided
2 cups diced, cooked chicken
Salt and pepper, to taste
1 (10.5 oz) can condensed cream of mushroom soup
1 cup milk
1 cup crushed Corn Flakes cereal (about 1 ¾ cups whole cereal before crushing)
Optional garnish: chopped fresh parsley

Preheat oven to 375 degrees F. Grease a 9 x 13-inch casserole dish.
Melt 2 tablespoons of the butter in a small bowl. Toss with the Corn Flake crumbs and set aside to use for the topping later.
Arrange the potatoes in the bottom of the dish. Spread onion over top. Cut remaining 6 tablespoons of butter into thin pats. Dot the potatoes and onions with the pats of butter.
Place chicken on top of the butter. Season with salt and pepper.
In a small bowl, whisk together soup and milk. Pour the soup mixture evenly over the chicken.
Cover and bake for 1 hour. Remove the cover, sprinkle buttered Corn Flake crumbs over top, and bake for about 10-15 more minutes (or until topping is golden brown and potatoes are tender). Garnish with fresh parsley just before serving.

Any cooked, diced chicken will work for this recipe. You can use pre-cooked chicken from the grocery store,leftover chicken from another meal, or a store-boughtrotisserie chicken. You'll need a total of 2 cups of cooked, diced chicken for this recipe.
If starting with raw meat, you'll need about 1.5 lbs. of raw chicken breasts. Boil the chicken for 15-20 minutes, or until cooked through. Once cool enough to handle, dice or shred the meat and use in the recipe as instructed.
Total baking time may vary depending on the type of casserole dish that you're using and on how thinly you slice your potatoes. I use a mandoline to quickly and easily slice the potatoes very thin (about ¼-inch thick). This ensures that the potatoes are tender and cooked evenly after about 75 minutes. If you slice your potatoes thicker, you can increase the baking time as necessary. Just tent the dish loosely with foil if the top starts to get too dark before the potatoes are done.
Loaded Chicken and Potato Casserole: add even more ingredients to this simple casserole. Good options include shredded cheese on top, cooked, crumbled bacon, herbs (such as parsley, thyme or rosemary), or vegetables such as broccoli, carrots or green beans.
Don't have Corn Flakes? You can substitute with Ritz cracker crumbs or even crushed potato chips. I don't recommend using plain bread crumbs, since they're lacking in flavor.
Cooking for a Smaller Family? Cut all of the ingredients in half and bake the casserole in an 8-inch square dish. The baking instructions remain the same.

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Source: https://www.theseasonedmom.com/chicken-and-potato-bake/

Easy Frozen Chicken Breast and Potato Recipe