Description
Creamy Chicken and Potato Bake with tender sliced potatoes, seasoned chicken, broccoli, and melted cheese baked in a light creamy sauce.
Ingredients
Scale
- 1 medium onion, finely chopped
- 10 ounces chicken breast fillet, diced
- Salt and black pepper, to taste
- 1 teaspoon chicken seasoning blend
- 1 teaspoon dried oregano
- 6 medium potatoes (about 2 pounds), peeled and thinly sliced
- 1 small head broccoli, cut into florets (about 2 cups)
- 1 cup light cream (10% milkfat)
- 1 cup shredded cheese (cheddar or mozzarella, about 4 ounces)
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Sauté chopped onion for 3–4 minutes until softened.
- Add diced chicken, season with salt, pepper, chicken seasoning, and oregano, and cook 5–7 minutes until lightly browned.
- Layer half of the sliced potatoes in the baking dish and season lightly.
- Spread chicken and onion mixture evenly over potatoes.
- Add broccoli florets on top.
- Layer remaining potatoes over everything.
- Pour light cream evenly over the dish.
- Cover with foil and bake for 40 minutes.
- Remove foil, sprinkle cheese on top, and bake uncovered 15–20 minutes until potatoes are tender and cheese is golden.
- Let rest 10 minutes before serving.
Notes
- Add minced garlic when sautéing the onion for extra flavor.
- Substitute heavy cream for a richer texture.
- Swap broccoli for cauliflower or green beans if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat covered in the oven at 350°F until warmed through.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg