This Chicken Potato Bake recipe is simple yet so flavorful. With only 5 main ingredients, this meat and potatoes casserole is total comfort food on busy nights.
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.
Notes
Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat in a non-preheated oven at 400 degrees Fahrenheit for 10 minutes or until warmed through.Tips: You may need to pour out the liquid after baking the casserole dish as the veggies will release a lot of liquid. Allow the chicken potato bake to rest for 10 minutes after baking.Variations: You may use chicken breast instead of chicken thighs and use your favorite potatoes but adjust baking time accordingly.
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