Description
This Cheesy Potato Chicken Bake is a hearty and comforting casserole featuring tender chicken pieces, soft boiled potatoes, and a creamy blend of cottage cheese, sour cream, and parmesan. Topped with sharp cheddar cheese and fresh parsley, this dish is perfect for a family dinner with a perfect balance of creamy, cheesy, and mildly spicy flavors.
Ingredients
Scale
Chicken
- 1 lb chicken breast or strips, thawed and/or uncooked
Vegetables
- 4 medium potatoes
- 1 large onion, diced
Dairy & Cheese
- 2 cups cottage cheese
- 1 cup sour cream
- 1/2 cup parmesan cheese
- 1 cup cheddar cheese
Herbs & Spices
- 1/4 cup fresh parsley, chopped
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Prepare the baking dish and oven: Preheat your oven to 375°F (190°C). Lightly coat a 13×9 inch (3-quart) baking dish with cooking spray or butter to prevent sticking.
- Boil the potatoes: Peel and cube the potatoes into bite-sized pieces. Place them in a pot of heavily salted boiling water and cook for about 10 minutes until tender but not falling apart. Drain and set aside.
- Cut the chicken: Cut the chicken breasts into 1-inch pieces and set aside.
- Make the creamy mixture: In a large bowl, combine the diced onion, cottage cheese, sour cream, parmesan cheese, chopped fresh parsley, cayenne pepper, salt, and black pepper. Stir well to create a creamy, well-seasoned mixture.
- Combine all main ingredients: Add the cooked potatoes and chicken pieces to the creamy mixture. Gently stir everything together until all ingredients are evenly coated.
- Assemble in the baking dish: Pour the combined mixture into the prepared baking dish and spread it out evenly.
- Add the cheddar cheese topping: Sprinkle the cup of cheddar cheese evenly over the top of the casserole.
- Bake: Place the baking dish in the preheated oven and bake for approximately 30 minutes, or until the cheese is melted, bubbly, and golden brown, and the chicken is fully cooked through.
Notes
- Using cooking spray or butter helps prevent sticking and makes for easier cleanup.
- Be sure not to overboil the potatoes to avoid mushy texture in the bake.
- You can substitute parsley with fresh thyme or chives for a different flavor profile.
- Adjust cayenne pepper to taste for desired level of spiciness.
- This dish can be refrigerated and reheated the next day; cover tightly with foil before reheating at 350°F for about 20 minutes.
