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Chicken Potato Bake


Chicken Potato Bake – Chicken thighs in a creamy sauce topped with peas and thinly sliced potatoes. Cooked until golden and bubbly. 

Chicken and veggies in a creamy sauce topped with crispy potatoes. My Creamy Chicken and Potato Bake is a whole meal in one dish! Perfect cold day comfort food.

This Creamy Chicken and Potato Bake with extra veggies is a whole meal in one dish! Kind of like a creamy chicken, carrot and spinach casserole, topped with potato gratin!

Inspired By:


8 Swiss brown mushrooms halved

4 bacon rashers chopped

1 tsp salt and pepper

1 cup cheese grated

4 Lilydale* Free Range Chicken Thigh fillets, cubed

2 garlic cloves crushed

300ml cream

1 onion chopped

6 potatoes peeled thinly sliced


One, Preheat oven to 180C.

Two, Spray a rectangular or square casserole dish with oil spray.

Three, Layer half of the sliced potatoes in the dish.

Four, Fry the chicken in a little oil in a frying pan until golden brown, and sprinkle with the salt and pepper.

Five, Place chicken on top of the sliced potatoes.

Six, Fry onion, bacon, mushrooms and garlic in the same pan for a few minutes.

Seven, Place on top of the chicken in the casserole dish.

Eight, Top with remaining potatoes and then pour cream over the top.

Nine, Bake for 1 hour, then sprinkle with cheese and bake for a further 30 minutes. Cover with foil if browning too quickly.

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