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Cheesy Chicken and Potato Bake Recipe

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4.4 from 5 reviews

This Cheesy Chicken and Potato Bake is a hearty and comforting casserole featuring tender chicken breast slices layered with thinly sliced russet potatoes, creamy mayonnaise, aromatic dried herbs, and melted cheddar cheese. Baked to perfection, it's an easy-to-make dish perfect for family dinners that combines creamy, cheesy, and savory flavors in every bite.

Ingredients

Potatoes and Chicken

  • 2 pounds russet potatoes
  • 1 pound boneless skinless chicken breast

Seasonings and Toppings

  • 1 cup mayonnaise
  • 1 tablespoon olive oil
  • 1 cup shredded cheddar cheese
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons dried herbs (any combination of oregano, basil, and thyme)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F to prepare it for baking the casserole.
  2. Prepare Potatoes: Wash and peel the russet potatoes completely. Using a sharp knife, slice them very thinly, about 1/8 inch thick, for even cooking.
  3. Oil the Baking Dish: Coat the bottom of a large baking dish evenly with olive oil using your fingers or a paper towel.
  4. Layer First Potatoes: Arrange one third of the potato slices in an even layer, slightly overlapping them, on the bottom of the dish. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  5. Prepare Chicken: Place chicken breasts between plastic wrap or parchment paper and gently pound to about 1/2 inch thickness. Slice into strips about 2 inches wide.
  6. Layer First Chicken: Arrange half of the chicken strips over the potatoes in a single layer. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon dried herbs. Spread 1/3 cup mayonnaise evenly over the chicken.
  7. Layer Second Potatoes: Add another third of the potato slices on top. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  8. Layer Second Chicken: Place the remaining chicken strips on top. Season with the remaining salt, pepper, and herbs. Spread another 1/3 cup mayonnaise evenly over this layer.
  9. Final Potato Layer and Mayonnaise: Arrange the remaining potato slices on top and spread the remaining mayonnaise evenly over them.
  10. Cover and Bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
  11. Check for Tenderness: Carefully remove the foil and pierce the potatoes with a fork to check tenderness. If firm, cover again and bake for 15-20 more minutes.
  12. Add Cheese: Once potatoes are tender, remove foil and sprinkle shredded cheddar cheese evenly over the top.
  13. Bake to Melt Cheese: Return the uncovered dish to the oven and bake for 15 minutes until cheese is melted and beginning to brown.
  14. Rest and Serve: Remove from oven and let the bake rest for 5-10 minutes before cutting and serving for best flavor and texture.

Notes

  • For even cooking, slice potatoes as thinly as possible (about 1/8 inch thick).
  • You can customize the dried herbs according to your preference; oregano, basil, and thyme work wonderfully.
  • Mayonnaise adds creaminess but can be substituted with sour cream for a tangier flavor.
  • To ensure chicken cooks evenly, pound it to uniform thickness before slicing.
  • Covering with foil during baking helps potatoes steam and become tender.
  • Letting the dish rest before serving allows the flavors to meld and makes slicing easier.

Find it online: https://simpleplatter.com/cheesy-chicken-and-potato-bake-recipe/