Creamy Chicken Potato Bake
Ingredients:
4–5 medium russet potatoes, peeled and thinly sliced
1 can (10.5 oz) condensed cream of chicken soup
1/2 cup milk (optional, to thin the soup if desired)
1 cup shredded cheddar cheese (or any cheese you like)
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
Optional: chopped parsley or green onions for garnish
Instructions:
Preheat oven to 375°F (190°C).
Prepare the potatoes: Peel and slice them thinly (about 1/8 inch). Thinner slices cook more evenly.
Mix the sauce: In a bowl, combine the condensed cream of chicken soup, milk (if using), garlic powder, onion powder, salt, and pepper. Stir until smooth.
Assemble the dish:
Lightly grease a baking dish.
Layer half of the sliced potatoes in the dish.
Pour half of the soup mixture over the potatoes.
Sprinkle half of the shredded cheese.
Repeat with the remaining potatoes, soup, and cheese.
Cover with foil and bake for 35–40 minutes.
Remove the foil and bake for another 15–20 minutes, until the potatoes are tender and the top is golden and bubbly.
Garnish with parsley or green onions if desired. Serve hot.
This dish is creamy, cheesy, and perfect as a side or even a main if you add cooked chicken pieces.
If you want, I can also give you a faster version for the slow cooker so the potatoes cook while you do other things. Do you want me to do that?
