Chicken Potato Bake

  • 60 mins
  • Prep: 15 mins,
  • Cook: 45 mins
  • Yield: Serves 6

I love this easy one-dish meal recipe. By coating just the top of the chicken, the meat stays moist and tender and you avoid the soggy coating on the bottom. If you like spicy hot and highly seasoned food, this recipe might not be for you. It's mild, rich, and comforting, not spicy.

What You'll Need

  • 1/2 cup dried bread crumbs
  • 1/2 cup shredded Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper to taste
  • 1 egg, beaten
  • 1 (24-30 ounce) package frozen hash brown potatoes, thawed
  • 10 ounce can cream of chicken soup
  • 1/2 cup milk
  • 1 cup sour cream OR mayonnaise
  • 1 cup grated Havarti cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 red bell pepper, chopped
  • 6 boneless, skinless chicken breasts

How to Make It

  1. Preheat oven to 375 degrees F. Combine bread crumbs, Parmesan cheese, 1 teaspoon Italian seasoning, and salt and pepper to taste on plate. Place egg in small shallow bowl; beat well.
  2. In 13x9" glass baking dish, combine potatoes, soup, milk, sour cream, Havarti cheese, 1 teaspoon dried Italian seasoning, salt, pepper, and red bell pepper; mix well. One at a time, dip the smooth side of a chicken breast in egg, then in bread crumb mixture to coat. Place, coated side up, on the potato mixture. Repeat with remaining chicken breasts.
  1. Bake for 40-50 minutes or until chicken is thoroughly cooked and potato mixture is bubbling and brown around the edges.
Nutritional Guidelines (per serving)
Calories 1837
Total Fat 103 g
Saturated Fat 30 g
Unsaturated Fat 42 g
Cholesterol 519 mg
Sodium 1,047 mg
Carbohydrates 61 g
Dietary Fiber 6 g
Protein 158 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)