Best 14 Chicken And Mashed Potato Bake Recipes

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If you're looking for a comforting and delicious dish that's perfect for a family dinner or a special occasion, look no further than chicken and mashed potato bake. This classic casserole is easy to make and can be customized to your liking. Whether you prefer creamy mashed potatoes or cheesy potatoes, roasted or fried chicken, there's a chicken and mashed potato bake recipe out there for everyone.

Here are our top 14 tried and tested recipes!

QUICK AND EASY POTATO CASSEROLE



Quick and Easy Potato Casserole image

This casserole is made creamy and tangy by Cheddar cheese, sour cream, and cream of chicken soup. Quick-Easy-Delicious. Always a favorite.

Provided by FOXWORTH

Categories     Side Dish     Potato Side Dish Recipes

Time 1h

Yield 5

Number Of Ingredients 9

8 potatoes, peeled and diced
¼ cup butter
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup sour cream
¾ cup shredded Cheddar cheese
salt to taste
ground black pepper to taste
¼ cup shredded Cheddar cheese

Steps:

  • Bring a large pot of salted water to a boil and add potatoes. Cook until tender, then drain water. While potatoes are cooking, heat a small skillet over medium heat. Melt butter and saute onion until golden brown. Set aside.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Mash potatoes with cream of chicken soup and sour cream until smooth and creamy. Mix in onions, 3/4 cup cheese, salt, and pepper. Spoon into a 2 quart casserole dish and bake in preheated oven for 30 minutes. Sprinkle remaining 1/4 cup cheese over top and bake an additional 10 minutes. Serve hot.

Nutrition Facts : Calories 544.1 calories, Carbohydrate 68.5 g, Cholesterol 63.3 mg, Fat 24.6 g, Fiber 5.9 g, Protein 14.3 g, SaturatedFat 14.2 g, Sodium 658.3 mg, Sugar 4.5 g

CHICKEN POTATO CASSEROLE



Chicken Potato Casserole image

This savory, satisfying casserole is real comfort food that freezes so well. Thaw it in the fridge overnight then pop it into the oven when you get home the next day for a super easy supper. -Kersten Campbell, Pullman, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 14

6 large baking potatoes, peeled and cubed
1-1/2 cups water
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 cups sour cream
3/4 cup shredded cheddar cheese
1/2 cup butter, softened
1/4 cup shredded Parmesan cheese
1 envelope onion soup mix
1/4 cup finely chopped fresh spinach
1/4 cup shredded carrot
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup dry bread crumbs

Steps:

  • Place potatoes and water in a 3-qt. microwave-safe dish. Cover and microwave on high for 12-15 minutes or until tender. Meanwhile, divide chicken between two greased 8-in. square baking dishes. , Drain potatoes and place in a large bowl. Add sour cream, cheddar cheese, butter, Parmesan cheese, soup mix, spinach, carrot, salt, garlic powder and pepper; mash until smooth. Spoon over chicken; sprinkle with bread crumbs., Bake one casserole, uncovered, at 350° for 45-50 minutes or until chicken is no longer pink. Cover and freeze the remaining casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Nutrition Facts : Calories 422 calories, Fat 19g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 491mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.

CRISPY BAKED CHICKEN MADE WITH INSTANT POTATOES



Crispy Baked Chicken Made With Instant Potatoes image

Make and share this Crispy Baked Chicken Made With Instant Potatoes recipe from Food.com.

Provided by 2Bleu

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 5

2/3 cup instant potato flakes
1/3 cup parmesan cheese, grated
1 teaspoon garlic salt
3 1/2 lbs frying chickens, cut up
1/3 cup butter, melted

Steps:

  • Heat oven to 375°F Line a 9x13 baking pan with foil. Spray with cooking spray.
  • In medium bowl, combine potato flakes, Parmesan cheese and garlic salt. Mix well.
  • Dip chicken pieces into the butter, and then roll in potato flake mixture to coat. Place in pan. Bake for 45 to 60 minutes or until chicken is tender and golden brown.

POTATO-TOPPED CHICKEN CASSEROLE



Potato-Topped Chicken Casserole image

A friend gave me this easy, fast and delicious casserole recipe. Any cheese you have on hand will work fine. It's perfect for those nights when you want something hearty and homemade. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 casseroles (6 servings each).

Number Of Ingredients 13

4 pounds medium red potatoes, quartered
3 pounds ground chicken
4 medium carrots, finely chopped
2 medium onions, finely chopped
1/4 cup all-purpose flour
2 tablespoons tomato paste
1-1/2 teaspoons salt
3/4 teaspoon pepper
1/4 teaspoon minced fresh thyme
1-1/4 cups chicken broth
1 cup whole milk
6 tablespoons butter, cubed
1-3/4 cups shredded cheddar cheese

Steps:

  • Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, in a Dutch oven, cook chicken, carrots and onions over medium heat until meat is no longer pink; drain. Stir in flour, tomato paste, salt, pepper and thyme. Add chicken broth; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until thickened., Preheat oven to 400°. Divide mixture between two greased 13x9-in. baking dishes. Drain potatoes; place in a large bowl. Add milk and butter; mash until smooth. Stir in cheese. Spread over chicken mixture., Bake, uncovered, 15-20 minutes or until bubbly. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake, uncovered, 50-55 minutes or until bubbly.

Nutrition Facts : Calories 412 calories, Fat 20g fat (10g saturated fat), Cholesterol 110mg cholesterol, Sodium 636mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein.

CHICKEN AND POTATO BAKE



Chicken and Potato Bake image

"On evenings I'm busy helping our two kids with homework and don't have time to spend in the kitchen, I rely on this easy recipe," relates Debbi Mullins of Canoga Park, California. Italian dressing gives fast flavor to the juicy chicken and tender potatoes in this satisfying supper.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 5

1 broiler/fryer chicken (about 3 pounds), cut up
1 pound red potatoes, cut into chunks
1/2 to 3/4 cup Italian salad dressing
1 tablespoon Italian seasoning
1/2 to 3/4 cup grated Parmesan cheese

Steps:

  • Place chicken in a greased 13-in. x 9-in. baking dish. Arrange potatoes around chicken. Drizzle with dressing; sprinkle with Italian seasoning and Parmesan cheese. , Cover and bake at 400° for 20 minutes. Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear.

Nutrition Facts : Calories 607 calories, Fat 35g fat (9g saturated fat), Cholesterol 139mg cholesterol, Sodium 811mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 48g protein.

POTATO FLAKE CHICKEN



Potato Flake Chicken image

Convenient potato flakes and Parmesan cheese flavor chicken breasts with a crispy golden coating in this easy recipe from Jamie Saulsbery of Pittsburgh, Pennsylvania.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 5

2/3 cup mashed potato flakes
1/3 cup grated Parmesan cheese
1 teaspoon garlic salt
4 boneless skinless chicken breast halves (8 ounces each)
1/3 cup butter, melted

Steps:

  • In a shallow bowl, combine the potato flakes, Parmesan cheese and garlic salt. Dip chicken in butter, then coat with potato flake mixture. , Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear. Broil 4 in. from the heat for 3-5 minutes or until lightly browned.

Nutrition Facts :

SUPER CRISPY BAKED CHICKEN



Super Crispy Baked Chicken image

Combine mashed potato flakes with Parmesan cheese for an ultra-crunchy coating to oven-baked chicken that is oh-so-tender and perfectly moist.-June Brown, Veneta, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 6

2 cups mashed potato flakes
2 tablespoons grated Parmesan cheese
2 to 3 teaspoons poultry seasoning
1/2 to 1 teaspoon pepper
1/2 cup butter, melted
1 broiler/fryer chicken (3-1/2 to 4-1/2 pounds), cut up

Steps:

  • Preheat oven to 375°. In a shallow dish, combine potato flakes, Parmesan cheese, poultry seasoning and pepper. Place butter in another shallow dish. Dip chicken in butter, then coat with potato flake mixture. , Place on a lightly greased 15x10x1-in. baking pan. Bake, uncovered, 50-65 minutes or until juices run clear.

Nutrition Facts : Calories 766 calories, Fat 48g fat (22g saturated fat), Cholesterol 216mg cholesterol, Sodium 400mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 2g fiber), Protein 53g protein.

CHICKEN AND MASHED POTATO BAKE



Chicken And Mashed Potato Bake image

This is a quick and very tasty dish. I found it on meals.com (courtesy of Washington Fryer Commission).

Provided by Andrea

Categories     Stew

Time 27m

Yield 6 serving(s)

Number Of Ingredients 4

3 (1 ounce) packages chicken gravy mix
3 cups cubed, cooked chicken breasts
3 cups frozen mixed vegetables
4 cups frozen mashed potatoes (, prepared according to package directions) or 4 cups frozen instant mashed potatoes (, prepared according to package directions)

Steps:

  • Prepare gravy mix according package directions in skillet (or you can make your own gravy).
  • Add chicken and frozen vegetables and return to boil.
  • Reduce heat, cover and simmer for 10 minutes.
  • Pour hot stew into 4-quart baking dish.
  • Spoon or pipe potatoes onto hot mixture using pastry bag and large tip.
  • Bake at 375 degrees for 12-15 minutes or until potato topping is lightly browned.

ROASTED CHICKEN WITH GARLIC MASHED POTATOES



Roasted Chicken with Garlic Mashed Potatoes image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

4 boneless chicken breasts, about 8 ounces each
3 pounds baking potatoes, cut in quarters
3/4 cup heavy cream
1/4 pound butter
Salt and pepper, to taste
4 cloves garlic, minced

Steps:

  • Pan sear breasts on both sides and finish in a preheated 350 degree oven for about 10 to 15 minutes or until done.
  • Cook potatoes in water until cooked through. While still hot add the remaining ingredients and mash well.

PAN-FRIED CHICKEN WITH MASHED POTATOES AND GRAVY



Pan-Fried Chicken with Mashed Potatoes and Gravy image

This chicken is seasoned and pan-fried with bacon grease. Potatoes are roasted in the oil as well, mashed, and served with homemade gravy.

Provided by Chris Breese

Time 1h5m

Yield 6

Number Of Ingredients 9

6 slices bacon
1 ½ pounds skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 ½ pounds potatoes, peeled and diced
2 tablespoons butter
¼ cup milk
½ teaspoon Italian seasoning
1 ½ tablespoons all-purpose flour
1 (14.5 ounce) can chicken broth

Steps:

  • Place bacon in a large, deep-sided skillet over medium heat. Cook, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Leave grease in the skillet.
  • Lightly season chicken on both sides with salt and pepper. Cook in the bacon grease over medium heat until browned and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
  • Add potatoes to the skillet and fry until fork-tender, about 15 minutes. Use a slotted spoon to transfer potatoes to a bowl, then mash. Add butter and mash until combined. Add milk and mash until smooth. Mix in crumbled bacon and season with Italian seasoning, salt, and pepper.
  • Add flour to remaining oil in the skillet. Whisk over medium-low heat until a roux forms. Add chicken broth, a little at a time, whisking as you do until a sauce forms that is a little thinner than gravy. Simmer gravy until it thickens, about 1 minute. Remove from the heat and season with salt and pepper.
  • Serve gravy over potatoes and chicken.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 22.3 g, Cholesterol 87.2 mg, Fat 10.9 g, Fiber 2.6 g, Protein 30.2 g, SaturatedFat 4.6 g, Sodium 596.3 mg, Sugar 1.7 g

RANCH POTATO-TOPPED CHICKEN BAKE



Ranch Potato-Topped Chicken Bake image

Chicken, frozen mixed vegetables baked with potato mix and ranch dip gives you a tasty casserole dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 9

2 cups cubed cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
2 cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup with 30% less sodium
1/2 cup chicken broth
1 3/4 cups water
1 cup milk
2 1/4 cups plain mashed potato mix (dry)
1 package (1 oz) dry ranch dip mix
1 egg, slightly beaten

Steps:

  • Heat oven to 375°F. In 4-quart saucepan, mix filling ingredients. Cook over medium heat, stirring occasionally, until mixture is bubbly and hot. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
  • In 2-quart saucepan, heat water to boiling. Remove from heat. Add milk. Stir in potato mix (dry) and ranch dip mix with fork until moistened. Let stand 1 minute. Add egg; blend well. Cool 5 minutes. Spoon or pipe potato mixture around edges of hot chicken mixture.
  • Bake 25 to 30 minutes or until potatoes are set and light golden brown.

Nutrition Facts : Calories 320, Carbohydrate 41 g, Cholesterol 85 mg, Fiber 3 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 4 g

CHICKEN AND POTATO CASSEROLE



Chicken and Potato Casserole image

This is a chicken and potato casserole recipe I made up and may still need tweaking. It only takes a few ingredients and is super easy to make.

Provided by kimw37

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h

Yield 8

Number Of Ingredients 9

1 tablespoon olive oil
4 each potatoes, peeled and cubed, or more to taste
1 (15.25 ounce) can whole kernel corn, drained
1 (10.5 ounce) can condensed cream of chicken soup
1 ½ cups canned chicken, drained
½ cup milk
⅓ cup sour cream
2 tablespoons salted butter, melted
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked, about 10 minutes. Drain and place in the prepared baking dish.
  • Combine corn, condensed soup, chicken, milk, sour cream, and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove from the oven, discard aluminum foil, and sprinkle Cheddar cheese on top of the casserole. Bake until melted, another 10 minutes.

Nutrition Facts : Calories 353.8 calories, Carbohydrate 32.6 g, Cholesterol 57 mg, Fat 17.7 g, Fiber 3.4 g, Protein 18 g, SaturatedFat 8.1 g, Sodium 741.3 mg, Sugar 3.5 g

MASHED POTATO CASSEROLE WITH CRISPY CHICKEN



Mashed Potato Casserole With Crispy Chicken image

This was super simple and surprisingly delicious. Recipe courtesy of The Cozy Cook. The recipe keeps auto correcting from brown gravy to beef gravy, and it won't let me correct.

Provided by AmyZoe

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

5 -6 cups mashed potatoes (leftovers or instant)
1 cup corn
1 cup cheddar cheese, freshly grated
8 chicken tenders (I just used part of a rotisserie chicken I got at the store)
beef gravy, to taste (homemade or not)

Steps:

  • Preheat oven to 400.
  • Spread the potatoes on the bottom of a 9x13 inch casserole dish (warm potatoes first if they are cold).
  • Top with corn and cheese.
  • Carefully sliced the chicken strips into pieces of desired size and top the casserole dish with them.
  • Bake uncovered for 20 minutes if using frozen chicken tenders or 15 minutes for homemade.
  • Prepare the gravy on the stove top while the casserole finishes baking.
  • Drizzle the desired amount of gravy over the casserole dish and serve.

Nutrition Facts : Calories 245, Fat 7.6, SaturatedFat 4.5, Cholesterol 23.3, Sodium 645.7, Carbohydrate 36.2, Fiber 3.2, Sugar 3.9, Protein 8.9

MASHED POTATO CASSEROLE WITH CRISPY CHICKEN



Mashed Potato Casserole With Crispy Chicken image

Make and share this Mashed Potato Casserole With Crispy Chicken recipe from Food.com.

Provided by Sassy J

Categories     Mashed Potatoes

Time 50m

Yield 6 serving(s)

Number Of Ingredients 5

2 (24 ounce) packages bob evans original mashed potatoes (or 5-6 cups mashed potatoes)
1 cup frozen whole kernel corn
1 cup shredded sharp cheddar cheese
8 frozen tyson crispy chicken strips
1 (7/8 ounce) package brown gravy mix

Steps:

  • Preheat the oven to 400 degrees Fahrenheit.
  • Let frozen chicken strips sit at room temp for about 5 -10 minutes to soften; slice into bite-size pieces.
  • Microwave mashed potates according to package directions.
  • Spread the potatoes on the bottom of a 9 x 13 casserole dish.
  • Top with corn, cheese, then chicken strip pieces.
  • Bake uncovered for 20 minutes.
  • Prepare the brown gravy according to package directions on the stove top while the casserole finishes baking.
  • Drizzle desired amount of gravy over the casserole dish and serve!

Nutrition Facts : Calories 329.1, Fat 8.4, SaturatedFat 4.9, Cholesterol 24.5, Sodium 1008, Carbohydrate 54.3, Fiber 4.8, Sugar 3.5, Protein 11.2

Tips:

  • For a creamier mashed potato, use Yukon Gold or Russet potatoes.
  • To make the mashed potatoes ahead of time, prepare them according to the recipe and then let them cool completely. Store the mashed potatoes in an airtight container in the refrigerator for up to 3 days.
  • To reheat the mashed potatoes, place them in a saucepan over low heat and stir until warmed through.
  • If you don't have a chicken breast, you can use boneless, skinless chicken thighs instead.
  • To make the chicken even more flavorful, marinate it in a mixture of olive oil, garlic, salt, and pepper for at least 30 minutes before cooking.
  • If you don't have a baking dish, you can use a large skillet instead.
  • To make the dish even more cheesy, sprinkle some shredded cheddar or Parmesan cheese on top before baking.
  • Serve the chicken and mashed potato bake with a side of roasted vegetables or a salad.

Conclusion:

This chicken and mashed potato bake is a delicious and comforting dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your mashed potatoes creamy or chunky, your chicken grilled or roasted, this dish is sure to please everyone at the table.

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