I’m so excited to share my Chicken Scalloped Potatoes recipe with you! This is a cozy, all-in-one casserole of thinly sliced potatoes, tender chicken, and a creamy, cheesy sauce. It is hands off once it goes into the oven and perfect for a family dinner or for making ahead.
Level: Easy
Total Time: 1 hour 35 minutes
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Yield: 6 servings
Course: Main, Dinner
Cuisine: American
I love scalloped potatoes because they feel like a warm hug. Adding chicken turns the side into the main event. The layers of potatoes and chicken bake in a mild creamy sauce that becomes cheesy and bubbly on top. The recipe uses simple ingredients you likely already have. I will explain each step like I am standing next to you in the kitchen so your readers can follow along easily.
How to Make Chicken Scalloped Potatoes
This recipe is built from a few simple ideas:
• Thin potato slices bake through in the creamy sauce.
• Bite sized chicken pieces cook in the casserole so you do not need to sear anything first.
• A mix of sour cream and milk makes the sauce creamy but not heavy.
• Cheese on top melts and browns for a golden finish.
You will layer potatoes, chicken, and sauce, cover and bake, then remove the cover to brown the top.
Ingredients
• 2 large baking potatoes or russets, peeled and sliced thinly (about 1/8 inch)
• 1 pound boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 1/2 cups shredded cheddar cheese, divided (or a mix you prefer)
• 1 bunch green onions, thinly sliced (white and green parts separated)
• 1 cup sour cream or plain Greek yogurt
• 1/2 cup milk (any kind)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter, melted or vegetable oil for greasing the dish
• Optional: 1 cup frozen peas or broccoli florets, thawed and drained
Directions
- Preheat and prepare dish: Preheat the oven to 375°F (190°C). Grease a 9-inch square or 8 x 11-inch baking dish with a little butter or oil.
- Mix sauce: In a medium bowl stir together the sour cream, milk, garlic powder, 1/4 teaspoon salt, 1/8 teaspoon pepper, and half of the sliced green onions. Stir until smooth.
- Layer first half: Arrange half of the potato slices in an even layer across the bottom of the baking dish. Scatter half of the chicken pieces over the potatoes. If you are adding peas or broccoli, sprinkle half now. Lightly season this layer with a pinch of salt and pepper.
- Add sauce and cheese: Spread half of the sour cream mixture over the chicken and potatoes. Sprinkle with one cup of the shredded cheese, using about half now.
- Repeat layers: Repeat with the remaining potatoes, remaining chicken, any leftover vegetables, the rest of the sour cream mixture, and the remaining cheese. Press the layers down gently with the back of your spoon to compact slightly.
- Cover and bake: Cover the dish with lightly sprayed aluminum foil, sprayed side down so it does not stick to the cheese. Bake covered at 375°F for 60 minutes.
- Uncover and brown: Remove the foil and increase the oven temperature to 400°F (205°C). Bake uncovered for 10 to 15 more minutes or until the top is bubbly and lightly browned and the potatoes are tender when pierced with a knife. If the potatoes are not yet tender after this time, cover again and bake an additional 10 minutes, then uncover and brown.
- Rest and garnish: Let the casserole rest for 10 minutes so it sets and is easier to serve. Sprinkle the remaining sliced green onions on top and serve warm.
Process Details
• Potato slicing: Thin even slices cook at the same rate. Use a sharp knife or a mandoline set to a thin setting for consistent slices.
• No pre-cooking chicken required: Small, uniform chicken pieces cook through in the baking time. If pieces are large, they may not finish. Cut them small for a sure result.
• Why cover for most of the bake: Covering traps steam and helps the potatoes cook through without the top drying out. Uncovering at the end browns and crisps the cheese.
• Sauce thickness: The sour cream plus milk mixture will loosen as it heats and becomes a rich, spoonable sauce that coats the potatoes. If you prefer a saucier casserole, add another 1/4 cup milk.
Tips for Success
• Slice potatoes evenly to avoid some pieces being undercooked.
• If you want a shorter bake time, parboil potato slices for 5 minutes, drain, then layer.
• Use a firm grating cheese for better melt and browning. Pre-shredded cheese has anti-caking agents that can affect melt.
• Taste for salt before baking. Cheeses vary in saltiness.
• Add vegetables like peas, broccoli, or spinach for color and extra nutrition. Mix them into the chicken layer so they heat through evenly.
• For a richer sauce, swap half the milk for cream. For a lighter version, use low fat sour cream and milk.
Serving Ideas
• Serve the casserole with steamed green beans tossed in lemon and butter.
• A crisp green salad with a simple vinaigrette balances the richness.
• Add roasted carrots or a side of garlic sautéed spinach for color and fiber.
• Make smaller portions and serve with a dollop of plain yogurt or a spoon of extra sour cream.
Storage & Freezing
• Refrigerator: Cool the casserole to room temperature then cover and refrigerate up to 3 days. Reheat in a 350°F oven until warmed through, about 20 minutes.
• Freezing: To freeze, cover tightly with plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat covered at 350°F until hot, then uncover to refresh the top.
Nutrition Info (Approximate per serving)
• Calories: ~420 kcal
• Protein: ~30 g
• Carbohydrates: ~30 g
• Fat: ~18 g
• Fiber: ~3 g
• Sodium: varies by cheese and added salt
These are rough estimates. Actual nutrition will depend on specific brands and portion sizes.
Chicken Scalloped Potatoes is a simple, comforting casserole that turns basic ingredients into a satisfying dinner. I like how easy it is to prep and how forgiving it is if you want to add veggies or swap cheeses. Let it rest before serving so it holds its shape on the plate. I hope this becomes a go-to weeknight recipe for you and your readers.