This Chicken Potato Casserole is a hearty and satisfying dish featuring chicken, scalloped potatoes, and other vegetables - all baked to perfection in one dish. It’s an Easy Chicken Potato Bake with simple preparation and minimal clean-up - the easy weeknight dinner the whole family will love.
Can we all agree that one-pot wonders are a home cook’s secret trick to quickly getting dinner on the table? Some of our favorites are this balsamic chicken with veggies and crustless pizza. But these sheet pan nachos are a favorite crowd-pleaser again and again.
It doesn’t get easier and more convenient than having protein, carbs, fat, and fiber in the same pan, ready to devour like this perfect dish. This hearty casserole is my go-to recipe on busy nights. It's so easy to whip up, it's featured on a collection of recipes for unexpected visitors.
In this simple casserole, we give classic meat and potatoes a makeover by adding favorite herbs and veggies and baking it all to tender perfection.
The juicy chicken is fabulously tender and full of flavor. And the scalloped potatoes take this dish to the next level. Tucked between the chicken and potatoes are slices of tomatoes and onions, adding incredible moisture, texture, and flavor.
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Why you'll love this chicken potato casserole
- Perfect for busy weeknights. This chicken potato recipe comes together quickly with only a few basic ingredients. Also, cleanup is a breeze making mealtime even more enjoyable.
- Comfort food flavors. Chicken thighs are coated in creamy mayo, layered with onions and tomatoes, and covered with delicious scalloped potatoes. It’s comfort food in a casserole dish.
- Versatile. Have picky eaters? No problem - this dish is easy to customize based on personal tastes, preferences, and even the seasonality of veggies.
💭Pro tip: Double the recipe - one for dinner and one to deliver to a friend in need. This total comfort food is sure to bring a smile to a hurting friend or new mom.
Ingredients
- Chicken thighs: Boneless skinless chicken thighs will give the best flavor and texture, but skinless chicken breasts will work too.
- Potatoes: The best potatoes for this dish are Yukon gold potatoes because they hold their shape and cook faster than other potatoes.
- Tomatoes: The tomatoes add a slightly sweet and tangy flavor to the casserole and provide moisture, ensuring the chicken stays juicy and tender.
- Yellow onion: The onions add savory flavor, and the natural sweetness balances the tanginess in the tomatoes. It also adds terrific moisture as well as a slight crunch.
- Mayonnaise: Used as a binding agent, helping to hold all the ingredients together and adding a creamy texture to the bake. It also keeps chicken and potatoes moist during cooking.
- Herbs and spices: Use your favorite seasonings, such as garlic powder, paprika, dried basil, and dried oregano, to season chicken and scalloped potatoes.
See recipe card for exact quantities.
💭Make it Nutrient-Dense: Consider making your own healthy mayonnaise so you can fully control all the ingredients that go into your meal.
Variations
Use chicken breasts: Fat is flavor, but if you prefer a leaner dish, try boneless skinless chicken breasts.
Cut differently Scalloped potatoes makes this dish fancy, but you can also dice potatoes, tomatoes, and onions instead.
Change up veggies: We love the flavor profile of tomatoes and onions and the moisture they bring to the dish. But feel free to use zucchini, mushrooms, or bell peppers.
Try different potatoes: Using gold potatoes will ensure that they are tender and fully cooked at the same time as the chicken, but feel free to use your favorite type of potato. Russet potatoes and red potatoes may work.
Spice it up: Use your favorite seasonings and spices. I like dried basil, oregano, garlic powder, and paprika. But this dish is versatile and goes with your favorite spices.
Helpful Tips
Using frozen chicken: Quickly thaw frozen chicken in a bowl full of water. Ensure it’s thoroughly sealed first, then submerge it in water for 15 minutes. Replace water as needed.
Slice potatoes evenly: For everything to be cooked through, it’s essential to slice the potatoes evenly. Using a mandolin slicer will ensure that the scalloped potatoes are uniform.
Pour out liquid: After uncovering, you may find that the casserole produced a lot of liquid. Carefully pour some of it out and discard it to allow for proper browning.
Use kitchen shears: A quick way to cube or cut your chicken is using kitchen shears instead of board and knife. Do it directly in the casserole pan and save yourself an extra bowl to wash.
Step-by-Step Instructions
The complete printable recipe with detailed instructions is in the recipe card below.
This easy chicken bake comes together quickly with just a handful of ingredients and a few steps.
Step 1. Season chicken
Cut chicken into small bite-size pieces and toss with mayonnaise and your choice of seasonings. Spread chicken evenly across the casserole dish.
Step 2. Add veggies
Layer sliced tomatoes and onions directly on top of the chicken—season with salt and pepper.
💭Pro tip: Pat dry the chicken with paper towels before seasoning to remove excess moisture. This will help the mayo and seasonings adhere better.
Step 3. Slice potatoes
Next, slice potatoes using a mandolin or sharp knife and toss them in a medium bowl with the remaining mayonnaise and additional seasonings. Transfer to the chicken and veggies and spread evenly.
Step 4. Bake casserole
Lastly, cover the entire casserole and bake until the chicken is cooked through. Remove the cover and bake for a few more minutes until the tops are golden brown. You can also broil for the last five minutes.
💭Pro tip: Allow the casserole to rest for 5 minutes before serving. You may also need to pour out some residual liquid and juices from the chicken and veggies.
Helpful Tools & Links
Below are some affiliate links that may be helpful to you as you make this chicken potato cassesrole. You can find some of these items cheaper at your local store, but having a link helps you know what you're looking for.
- Tools: chef knife, cutting board, mandolin slicer, large mixing bowl
- Ingredients: real salt, dried basil, dried oregano, garlic powder
- Serving Supplies: 13-inch baking dish with platter lid, freezer-safe container, airtight container for leftovers
Serving Suggestions
Make it a meal! Consider serving this chicken and potato bake with an easy side salad like shredded cabbage salad or a seasonal cucumber tomato onion salad.
You can also keep things simple and serve this casserole with a side dish like roasted broccolini or these easy air fryer zucchini. Garnish with fresh parsley or dried parsley for a pop of color and finishing touch.
Chicken Potato Casserole pairing suggestions
Storage and Reheating Instructions
To store: If you have any leftovers, transfer them to an airtight container and store chicken potato casserole leftovers in the refrigerator for up to four days.
Storage containers: I prefer using glass containers similar to these that can go from refrigerator to oven for easy reheating.
To reheat: The best way to reheat chicken potato casserole is to use an air fryer or convection oven. Transfer the glass container with leftovers into the air fryer/convection oven and heat it for 10-15 minutes at 400 degrees Fahrenheit.
Alternatively, you can reheat leftovers in a cast iron skillet with a lid on medium-low heat. You may need to add a tablespoon or two of water to create steam.
To freeze: Freeze chicken potato bake leftovers in a freezer-safe glass dish and freeze for up to 3 months. Thaw in the fridge overnight and then bake until heated through. Please note the texture will be altered as potatoes don’t freeze well, but it’s doable.
FAQs
Yes, you can make this easy recipe ahead of time and keep it covered in the fridge until ready to bake. Allow it to come to room temperature before baking it.
This easy casserole recipe is appealing partly because of its simplicity. But to jazz it up, add some shredded cheese like fresh Parmesan or cheddar cheese. Bacon bits also add excellent flavor and texture (learn how to make homemade oven-baked bacon bits). And lastly, remember to garnish with sliced green onions and fresh curly for a pop of color.
Cooked chicken, like rotisserie chicken, is excellent for recipes like Chicken Cabbage Casserole, but for the best result, using raw chicken is best here. However, with slight modifications, you can use leftover chicken. Coat the chicken with mayo well and add another liquid like heavy cream or chicken broth to compensate for the natural juices in raw chicken.
Looking for more one pot meals? Here are some ideas:
Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Chicken Potato Casserole (Easy Chicken Potato Bake)
Equipment
- Casserole dish
- Mandolin slicer
Ingredients
- 1 ½ pounds chicken thighs boneless and skinless
- ⅔ cup mayonnaise divided
- 1 tablespoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon dried oregano
- 2 medium tomatoes, sliced approximately ¾ pounds
- 1 yellow onion, sliced approximately ½ pound
- 2 pounds Yukon gold potatoes, sliced thinly
- salt and pepper
- ¼ cup Parmesan cheese optional
Instructions
- Prepare chicken. Preheat oven to 425 degrees Fahrenheit. Cut the chicken into bite-size pieces and toss with basil, garlic powder, oregano, salt, and ⅓ cup of mayonnaise. Spread evenly on the bottom of a 13-inch casserole dish (4 quarts).
- Add vegetables: Slice tomatoes into ¼" thickness and spread them evenly on top of the chicken. Follow with sliced onions in the same manner. Lightly season with salt and pepper.
- Toss potatoes: Thinly slice potatoes using a mandolin or a sharp knife. Toss with remaining mayonnaise and spread evenly over the onions. Top with Parmesan cheese (if using) and freshly ground pepper.
- Bake casserole: Cover and bake in a preheated oven for 30 minutes. Remove cover and continue to bake for 20 more minutes or until golden brown on top. Broil for 5 minutes until golden brown. Remove from oven and allow to rest.
linda spiker says
This meal looks incredible!
Anya says
Thanks Linda.
Raia Todd says
I can't believe I haven't thought of adding chicken to scalloped potatoes before. You're a culinary genius. Haha! Can't wait to try this!
Anya says
Ha! Thanks Raia - you are too sweet.
Emily @ Recipes to Nourish says
These scalloped potatoes look amazing!!! I've never thought to add chicken, that's a brilliant idea! Love all of this creamy, cheesy, herby goodness.
Anya says
Thanks Emily. It's a yummy all-in-one dish!
Renee Kohley says
My mouth is watering! I haven't seen that mayo brand before - thank you for the brand rec!
Jen says
The perfect comfort meal!
Anya says
Thanks Jen. All in one. 😉
Jessica says
I made this awesomeness for my tired and starving crew tonight. We all agreed this is a keeper recipe in our rotation. Even my onion and tomato disliking kiddos were gobbling it down. Thanks for sharing!
Anya says
Awesome Jessica. Thank you for sharing that with me. xoxo
Kelli says
Made this for dinner last night. So incredibly flavorful - even leaving out the Parmesan cheese and tomato due to food allergies.
Anya says
Good to hear Kelli. Glad you liked it.
Maddie says
This was delicious! I used avocado mayo because that's what we had in the house and I was nervous it would come out tasting funny but it was perfect! I also used chicken thighs and they came out so tender! Just what I needed on day 4 of the Whole30. Will definitely make this again 🙂
Anya says
So happy to hear that, Maddie. Thanks for sharing your success!
Kammie says
Is the Chicken cooked or add it in raw?
Anya says
Hi Kammie,
You add it raw. 🙂
AnnieLaurie Walters says
Hi! I am excited to try this, but I have a question about the tomatoes? I see tomatoes listed in instructions but I do not see the amount in the ingredient list. How many tomatoes do I use?
Anya says
Hi AnnieLaurie,
It calls for 2 tomatoes (medium-large) - just enough to cover the chicken when cut in 1/4" slices. Enjoy!
Mark says
"Most mayonnaise in stores are made with rancid vegetable oils" Bold claim. Have any proof? (And not just other blogs that claim it.)
Anya says
Hi Mark,
Because store-bought mayonnaise is typically made with soybean and canola oils, it's safe to make this conclusion as both of these oils are high in polyunsaturated fat. This fat is very unstable and is most prone to rancidity. Flax seed oil is also a polyunsaturated fat and it's typically sold in dark bottles and stored in the refrigerator. Additionally, canola especially is high in omega-3s which easily become rancid when oxidized and subjected to high temperatures. Perhaps this article would interest you - it particularly speaks to the processes that this once-industrial oil typically takes to get on store shelves. And it's packed with sources per your request.;) https://www.westonaprice.org/health-topics/know-your-fats/the-great-con-ola/
T says
Can you make ahead and refrigerate until cooking?
Treena says
Can you make ahead? Worried about the raw chicken.
Anya says
Yes and no!!! Make it and bake it ahead and once it's cooled, you can refrigerate it. Then reheat it. However, I would not refrigerate the uncooked casserole overnight for reasons you mentioned! You can prepare in the morning and keep it in the fridge for a few hours but this is one of those meals that is best prepared and cooked right away.
Margaret says
Wonderful recipe! II changed it a little by using 2 small cans of organic chicken breast, adding 1 thin-sliced medium zucchini to the mix, and cutting the mayo amount called for in half,, and it still turned out delicious. Definitely a keeper; thank you!
Anya says
Awesome to hear Margaret!
Franceen Loy says
Hi there! Would love to make this, but my mom isn’t a big fan of potatoes. Would substituting sweet potatoes work with this recipe? Or would that be weird?
Anya says
I think sweet potatoes should work but haven't tried it myself. If you do, please come back to let us know how it worked out. 🙂
Theresa says
I made it with sweet potatoes tonight - AMAZING! This is a new go-to recipe! Thank you! I'm sure I added more fresh parmesan than called for... I also used green onion in place of onion. Just spectacular! Smelled so good baking too!
Anya says
Those were great subs! Thanks for sharing Theresa!
Danielle says
I find a lot of recipes that are underwhelming. Even some 5 star ones. This one truly was great! I did not get the suggested mayo. It was $9! Everything else on that order was the same price. I did get some good organic stuff though. My husband liked it just how it was, and it really was great, but I thought it might taste really good with some extra cheese in there (yes, I know I’d be sacrificing some of the healthiness of the recipe. I love cheese!...) I already went heavy handed on the Parmesan, and used closer to a whole cup. I think another type of cheese would be good in there too, but I can’t put my finger on what type and what layer it should be in. Any suggestions? Other than that, only thing I would suggest is giving a more realistic prep time. You could maybe get it all assembled in 15 minutes if you’re quick, and all your stuff is already peeled and cut up, but overall, it took me about two hours to get it in the oven. Granted, I’m not the fastest in the kitchen, especially when trying a new recipe, but I don’t think I could ever get it all done in under an hour.
Anya says
Hi Danielle,
Glad you enjoyed the recipe. I bet mozzarella would work well between the potato slices. It would become cheesy and stringy when cooked. Of course, it's no longer Whole30 but it's a great compromise for an otherwise healthy dish.
Peggy says
My husband and I love this recipe. However, we have substituted chicken thighs for the chicken breasts to save money. The only problem is that it is very soupy. Do you have any suggestions on what we can add so that it isn’t quite so soupy. Otherwise, it’s a keeper in our book.
Anya says
Hi Peggy,
Glad you enjoyed the recipe! Did you remove the cover 20 minutes prior to end cooking time? That should be enough time for juices to evaporate. Try to increase that time by 10 minutes to keep the casserole uncovered and hopefully that does it. You can also carefully pour the extra juices out. Hope that helps.
Bruce says
My family loved this ! I made this last week and are already asking for it again. Great flavor and easy. Thanks alot!
Anya says
Awesome Bruce! Glad to hear it!
Karen Payne says
Hello, I have a question, on the Whole30 plan you are not allowed to have any cheese and your recipe calls for Parmesan cheese. would this be considered a Whole30 recipe? I am just asking so I know what to eat as I am giving this Whole30 plan a try.
Anya says
Hi Karen,
No - cheese is not allowed on Whole30. Since it's just on the top of the bake, simply omit it. Also, be sure to use Whole30 compliant mayonnaise or make your own to avoid soybean oil and other non-Whole30 compliant ingredients. All the best with Whole30!! Much health to you.
Kathleen says
Sounds like a great recipe, Anya, but as the last person questioned it is NOT Whole30 or Paleo (with the cheese & if you don’t use compliant mayo). It’s not good to have it tagged/advertised with these tags —especially for people who are new to these ways of eating and could easily misinform them on what is ok or not per food guidelines.
Anya says
Hi Kathleen,
I understand your concern. The only non-compliant ingredient in this recipe is the optional parm cheese. But I can see how it could be misleading for new Whole30-ers. I will edit the recipe to include detailed notes in order to keep this Whole30. 🙂
Aubree says
For the chicken are you supposed to cut it in 1/2 chunks or just the whole slices (like slicing chicken in half) I’m just a bit confused. Thanks 🙂
Anya says
Hi Aubree,
Just cut the chicken in small chunks (not in half). Sorry for the confusion. Enjoy!
Rennie Beasley says
Wow! I tried this for dinner tonight, honestly not expecting much. But it was delicious! I sprinkled shredded Parmesan between the layers and on top, and left out the tomatoes. I used an avocado oil mayo. This is going into my faves.
Sara says
Amazing recipe! I've never cooked or even baked with mayo before, turned out incredible. I baked it covered for an hour and uncovered 20min. I found it a little greasy but overall it was great. Thanks for sharing 🙂
Abby says
Could you make this in an instapot?
Anya says
Hi Abby,
I've never made this in an Instant Pot but if you do try - let us know how it turns out. I would probably make it in a pan (not pot) then broil it in oven for a few minutes.
Kayla says
My whole family is in love with this recipe!! I'm hoping to make a double batch and save some for another day... would freezing or saving in the fridge affect the outcome? Thank you so much!
Anya says
Hi Kayla,
I'm so glad you love the recipe. Unfortunately, this won't work as a freezer meal as the potatoes don't freeze well at all. You can prepare the chicken part of it and freeze it, then remove it from freezer,thaw and proceed with teh rest of the recipe. Let me know how it turns out if you try this. 🙂
Ms. Sara Coakley says
This is hands down one of the best things I've ever eaten. So delicious!
Zoe Rocks says
This dish tastes delicious and we happily make it often! However, saying it only takes 65 minutes to make (15 minutes prep time) is not realistic. Unless you purchased everything sliced and ready to go. To slice tomatoes, potatoes, and the onions, cut the chicken into bite size pieces...mix with mayo and seasonings AND get it all layered in the casserole dish takes at least 30 minutes. Just giving you the heads up so you can plan accordingly. (Just to give you an idea, I am a very good home cook. I have excellent knife skills and actually used a mandolin for quicker slicing...and it took me 30 min to prep before putting it in the oven.)
Anya says
Thank you, Zoe for your comment. You are correct, and I've updated it to reflect accurate time now. 🙂