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Creamy Chicken Potato Coin Bake Recipe

Creamy Chicken Potato Coin Bake

This Creamy Chicken Potato Coin Bake is the kind of dish that makes you feel cozy inside, evoking memories of family dinners and laughter around the table. Plus, it's super easy and quick to whip up, making it a fantastic choice for a weeknight meal or a gathering with friends!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Creamy Chicken Potato Coin Bake
  • 2 cups cooked chicken shredded
  • 4 medium potatoes sliced into coins
  • 1 cup heavy cream
  • 1 cup chicken broth low-sodium recommended
  • 1 cup shredded cheddar cheese
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper
  • 2 tbsp olive oil to drizzle
  • Fresh parsley

Equipment

  • Large Mixing Bowl
  • Baking Dish
  • Aluminum Foil

Method
 

  1. Step 1: Preheat the oven to 375°F (190°C).
  2. Step 2: In a large mixing bowl, combine the cooked chicken, sliced potatoes, heavy cream, chicken broth, garlic powder, onion powder, salt, and pepper. Mix well.
  3. Step 3: In a greased baking dish, layer the potato and chicken mixture evenly.
  4. Step 4: Sprinkle the shredded cheddar cheese and frozen mixed vegetables over the top.
  5. Step 5: Drizzle olive oil over the entire dish.
  6. Step 6: Cover the baking dish with aluminum foil and bake for 45 minutes.
  7. Step 7: Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is golden brown.
  8. Step 8: Let cool for a few minutes before serving. Garnish with chopped parsley.

Notes

This dish is great for leftovers! Store any uneaten portions in an airtight container in the fridge for up to 3 days. You can reheat it in the oven or microwave until warmed through.