Cheesy Chicken Potato Bake

Ouadie Rhabbouron

Recipe Card

Ingredients (Serves 6–8)

For the Base:

  • 4 cups diced cooked chicken (rotisserie chicken works perfectly)

  • 4–5 medium potatoes, peeled and cubed

  • 1 small onion, diced

  • 1 cup frozen peas or broccoli florets (optional)

For the Creamy Sauce:

  • 3 tablespoons butter

  • 3 tablespoons all-purpose flour

  • 2 cups milk (or half-and-half for extra creaminess)

  • 1 cup chicken broth

  • 1 teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon paprika

  • Salt and pepper, to taste

For the Topping:

  • 2 cups shredded cheddar cheese (or mix of mozzarella & Monterey Jack)

  • ½ cup grated Parmesan cheese

  • Chopped parsley (for garnish)

Instructions

1. Preheat and Prepare

  • Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.

2. Prepare the Vegetables and Chicken

  • In a large pot, bring salted water to a boil. Add the cubed potatoes and cook for 8–10 minutes until just tender (still firm, not soft). Don't overcook or they'll fall apart. Drain and set aside.

  • If using a rotisserie chicken, shred or dice it into bite-sized pieces. You should have about 4 cups.

3. Make the Cream Sauce (Béchamel)

  • In a large saucepan, melt butter over medium heat.

  • Sprinkle flour over the melted butter, stirring constantly for about 1 minute to create a roux (a thick paste).

  • Gradually add milk, stirring constantly to prevent lumps. Continue stirring until the mixture thickens slightly (about 3–5 minutes).

  • Add chicken broth, garlic powder, onion powder, and paprika. Stir well to combine.

  • Season with salt and pepper to taste.

  • Remove from heat and let cool slightly.

4. Combine Everything

  • In a large bowl, gently combine cooked potatoes, diced chicken, diced onion, and peas/broccoli (if using).

  • Pour the cream sauce over the chicken and potato mixture. Gently fold together until everything is coated.

5. Transfer to Baking Dish

  • Pour the entire mixture into the prepared baking dish. Spread evenly.

6. Add Cheese Topping

  • In a small bowl, combine shredded cheddar cheese and grated Parmesan cheese.

  • Sprinkle the cheese mixture evenly over the top of the casserole.

7. Bake

  • Bake uncovered for 30–35 minutes until the top is golden brown and the casserole is bubbling around the edges.

8. Garnish and Serve

  • Remove from oven and let cool for 5 minutes before serving.

  • Sprinkle with chopped fresh parsley for color and freshness.

  • Serve hot and watch it disappear!

⏱️ Total Time: About 1 hour

Pro Tip: Use a rotisserie chicken from the grocery store to save time. The casserole can be assembled ahead of time, refrigerated, and baked when ready. Just add 10–15 minutes to baking time if baking from cold.

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