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Deliciously Creamy Chicken Potato Coin Bake Recipe

Creamy Chicken Potato Coin Bake

A warm, creamy, and utterly delightful dish that is sure to become a family favorite, bringing back memories of cozy nights in.
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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, preferably Yukon Gold
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • fresh parsley chopped, for garnish

Equipment

  • Large Mixing Bowl
  • Greased Baking Dish
  • Aluminum Foil

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: In a large mixing bowl, combine the shredded chicken, heavy cream, chicken broth, garlic powder, onion powder, paprika, salt, and pepper. Mix until well combined.
  3. Step 3: Layer half of the potato coins in a greased baking dish.
  4. Step 4: Pour half of the chicken mixture over the potato layer.
  5. Step 5: Add the remaining potato coins on top of the chicken mixture.
  6. Step 6: Pour the rest of the chicken mixture over the second layer of potatoes.
  7. Step 7: Sprinkle shredded cheddar cheese on top.
  8. Step 8: Drizzle olive oil over the dish.
  9. Step 9: Cover with aluminum foil and bake for 45 minutes. Then remove the foil and bake for an additional 15-20 minutes.
  10. Step 10: Let cool for a few minutes and garnish with chopped parsley before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can reheat it in the oven or microwave.