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Cheesy chicken casserole with potato bake is one of the best casserole recipes ever! Ingredients are chicken breasts, potatoes, cheddar cheese, bacon, ranch and cream.
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Chicken Casserole
Chicken and potatoes are two amazing ingredients for casserole.
This easy chicken casserole with potato bake is a smash hit because it’s so creamy, cheesy and delicious.
Casserole is easy to make. The leftover is perfect as lunch box the next day and it’s great for meal plan.
Try the recipe and I am sure they will be begging you for more!
This is one of the best chicken casserole recipes ever and you have to add it to your dinner rotation!
Other Recipes You Might Like
Green Bean Casserole
Meatball Casserole
Chicken and Potatoes Skillet
Recipe for Chicken Casserole
This recipe calls for the following ingredients:
Chicken breasts
Potatoes
Bacon
Ranch dressing
Cheddar cheese
Heavy whipping cream
There is nothing not to love about this delicious comfort food recipe. The casserole is topped with a ton of cheddar cheese, bacon, with creamy potatoes and chicken with Ranch dressing!
How to Make Casserole?
Making casserole is very easy as the method is very straight forward.
Once you understand the cooking process, you can mix and match different ingredients.
Here are the cooking tips, method and basic steps:
Add all the ingredients, for examples: chicken and potatoes into an oven-safe casserole pan.
Add the ranch dressing, heavy cream, cheese, bacon, stir and mix well.
You don’t need a whole lot of seasonings but salt, pepper and a little bit of sugar.
Bake in the oven until all the ingredients are cooked through and the cheesy top turns to golden perfection.
The top of the casserole is slightly crusty with the cheese but the chicken and potatoes are moist, juicy and creamy.
Frequently Asked Questions
Is Casserole Healthy?
This chicken and potato casserole recipe is healthy and delicious, with only 583 calories per serving.
The chicken meat is juicy and the potatoes are soft and tender.
Serve this dish with side dishes. For a healthy meal and easy weeknight dinner, I recommend the following recipes.
Sauteed Asparagus
Brown Butter Garlic Honey Roasted Carrots
Garlic Herb Sauteed Mushrooms
Garlic Green Beans
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Chicken Casserole
Cheesy chicken casserole with potato bake is one of the best casserole recipes ever! Ingredients are chicken, potatoes, cheddar cheese, bacon and cream.
4.50 from 277 votes
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By Bee Yinn Low
Yield 3servings
Prep 10 minutesmins
Cook 1 hourhr30 minutesmins
Total 1 hourhr40 minutesmins
Ingredients
1/4teaspoonsalt or to taste
1/2teaspoonsugar
3dashes ground black pepper
1tablespoonRanch dressing
1/4cupheavy whipping cream
2medium-sized potatoes(peeled and cut into pieces)
8oz. (230g)boneless, skinless chicken breast, cut into cubes
2slicesCanadian bacon or bacon strips(cut into pieces)
4tablespoonsunsalted butter(cut into small pieces)
1cupshredded cheddar cheese
1stalk scallion(green part only, cut into small rounds)
Instructions
Heat oven to 350 °F (176 °C). Lightly grease a 9" x 9" (23x23cm) baking pan with some oil or butter.
Add the salt, sugar, pepper and Ranch dressing to the heavy whipping cream. Lightly stir to combine well.
Spread the potatoes, follow by the chicken, in one single layer.
Sprinkle the bacon, butter, and then top with half of thecheddar cheese and the scallions.
Pour the heavy cream over top of casserole. Cover with aluminum foil and bake for 1 hour.
Uncover the pan and bake for another 30 minutes. In the last 10 minutes, sprinkle with the remaining cheddar cheese and bake until the cheese is slightly crusty.
Remove from the oven and serve immediately.
Course: American Recipes
Cuisine: Western
Keywords: Chicken Casserole
Nutrition
Nutrition Facts
Chicken Casserole
Amount Per Serving (1 g)
Calories 681Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 24g150%
Trans Fat 1g
Polyunsaturated Fat 17g
Cholesterol 184mg61%
Sodium 828mg36%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 3g3%
Protein 42g84%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Add the chicken, celeriac, parsnips and potatoes to the pan. Stir in the Marmite, add a good grinding of black pepper and stir to coat. Pour in the hot stock, bring to the boil, then turn the heat down to low. Crumple up and wet a piece of greaseproof paper, then open it out and place on top of the stew.
Try different herbs for added flavour: sage or lemon thyme work wonderfully well. For a meatier casserole, add chopped sausage or pancetta when cooking the chicken. Stir wholegrain mustard through the casserole at the end of cooking (to taste); this is especially good if you have sausage in the casserole.
Fresh herbs or citrus zest can also punch up flavors with a bit of welcome brightness for a long-cooked dish, as can adding some heat in the form of a dash of hot sauce, a generous pinch of minced or sliced fresh chili pepper, or a shake of red pepper flakes.
To prevent a soggy top and a firm or crunchy bottom, it's important to use a shallow baking dish, to cook the casserole at the correct oven temperature and for the appropriate amount of time, and to be mindful of the amount of liquid used in the recipe.
The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.
Let's talk anatomy: A standard dinner casserole usually includes a protein, a starch, a vegetable, a sauce (or other binding ingredient), and cheese. But making a casserole is not an exact science, and you can definitely break away from this formula. Check out some fun side-dish casseroles and desserts below!
The primary reason for covering a casserole as it bakes is to trap moisture inside the dish. This will not only keep the casserole itself moist, but it will also help get the casserole up to cooking temperature.
If you want the potatoes to not be solid chunks in your stew, don't use chunks. Stew everything else, and then when you're about 20-30 minutes away from everything else being cooked, add grated potato.
Make-ahead meals (especially baked casseroles) are terrific because you can completely assemble them in advance and bake them just before serving. They're the ultimate comfort food as they come bubbling hot and delicious straight from the oven to the table to the delight of family and friends.
Make a cornstarch slurry for a fast and easy thickener.
Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness. Then, let the casserole finish baking.
If you used a pre-prepped potato from the refrigerator section instead of slicing your own, they can have preservatives that make them a bit watery. If you stored your potatoes in water to prevent discoloring, be sure to drain them well and pat them dry before adding to your casserole.
Cast iron cookware has been trusted in kitchens for centuries – and with good reason. For a start, it's guaranteed to last. This makes Jamie Oliver by Tefal Premium Cast Iron pots and pans are robust enough for everyday use.
Not every single casserole has all of them, but as a rule of thumb, here's what to look for: a starch, a binding agent or sauce, and a protein or vegetable. Many casseroles also have both vegetables and proteins, as well as a crunchy element to give some textural contrast, and cheese.
In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...
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