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.
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.
- 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.
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.
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.
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
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.
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!💚
Chicken Potato Casserole (Easy Chicken Potato Bake)
- Casserole dish
- Mandolin slicer
- 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
- 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.