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Creamy Chicken & Potato Bake with Crispy Cheddar Topping

A hearty and comforting casserole featuring tender chicken pieces and thinly sliced potatoes baked in a rich, creamy sauce, topped with bubbly, golden cheddar cheese. Perfect for a family dinner!
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 575
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken & Potatoes
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 lbs Yukon Gold potatoes peeled and thinly sliced (approx. 1/8 inch thick)
  • 1 medium yellow onion finely diced
For the Creamy Sauce
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 2 cups milk whole or 2%
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/4 tsp smoked paprika
  • to taste Salt and black pepper
For the Topping & Garnish
  • 1.5 cups shredded sharp cheddar cheese
  • 1/4 cup fresh parsley chopped, for garnish (optional)

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Whisk
  • Large skillet or pot

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, toss the cubed chicken with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Set aside.
  3. In a separate bowl, combine the thinly sliced potatoes and finely diced onion.
Make the Creamy Sauce
  1. In a large skillet or pot, melt the 4 tablespoons of unsalted butter over medium heat. Whisk in the 4 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux.
  2. Gradually whisk in the 2 cups of milk and 1 cup of chicken broth until the sauce is smooth and begins to thicken. Bring to a gentle simmer, stirring frequently.
  3. Remove the skillet from heat. Stir in the garlic powder, dried thyme, and smoked paprika. Season generously with salt and black pepper to taste. The sauce should be well-seasoned as it will flavor the entire casserole.
Assemble and Bake
  1. Add the seasoned chicken, sliced potatoes, and diced onion directly into the creamy sauce in the skillet. Stir gently until all ingredients are well coated.
  2. Pour the chicken and potato mixture into the prepared baking dish, spreading it evenly.
  3. Cover the dish tightly with aluminum foil.
  4. Bake for 30 minutes, covered, to allow the potatoes to begin softening and the chicken to cook.
  5. Remove the foil. Sprinkle the 1.5 cups of shredded sharp cheddar cheese evenly over the top of the casserole.
  6. Return to the oven and bake, uncovered, for another 20-25 minutes, or until the potatoes are fork-tender, the chicken is cooked through (internal temperature 165°F/74°C), and the cheese is bubbly and golden brown.
  7. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh chopped parsley if desired.

Notes

To make this dish ahead, assemble the casserole (steps 1-5) and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the covered baking time if baking from cold. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.