This easy one-pan cheesy chicken and potato bake is made with leftover chicken and buttery fried potatoes in a creamy cheesy sauce. It’s the perfect way to use up leftover chicken and makes a delicious mid-week meal in next to no time.
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Creamy potato bake with chicken
I do love a quick and easy meal that comes together in minutes but tastes as though you’ve spent ages in the kitchen.
And this quick and easy cheesy potato bake is exactly that. It’s like potatoes Dauphenoise with added chicken – which makes it a complete meal in one pan.
The dish is made by frying potatoes and onions in butter until they are almost cooked. Then we make a simple cheesy sauce in the same pan, before stirring in the chicken.
Finally, after a sprinkling of more cheese, the potato chicken bake is cooked in the oven until it’s golden brown and delicious.
What could be easier?
And what could taste better? Cheese and potatoes go so well together, and add some juicy chicken pieces and a side of freshly steamed veg, and you’re good to go!
Why I think you’ll love this recipe
- Firstly, this potato-chicken bake is economical. It’s a great way of using up leftover chicken either from a homemade roast, or from a shop-bought rotisserie chicken.
- Secondly, it saves on electricity because you only need to use your oven for 10 minutes to brown the cheese on top. The rest of the dish is cooked in one pan on the stove (so you save on washing up too).
- Thirdly it is so easy to make – you don’t need any fancy ingredients, and you can have this dish on the table in 45 minutes or less.
- And finally – it tastes delicious – you’ll be guaranteed empty plates.
What you will need
You will need a pan that can be used on the stove and then transferred to the oven. I have a shallow dutch oven similar to this one that can go from the hob into the oven.
**Get the complete list of ingredients and full instructions for making this cheesy potato and chicken bake on the printable recipe card at the end of this post**
This recipe will feed 4 people. Please use the quantities are a guide – it depends on how much chicken you have as to how many vegetables you will need.
Chicken – For 4 people you will need 2 to 3 cups of leftover roast chicken that has been cut into pieces.
Potatoes – you will need roughly the same amount of potatoes as chicken. I prefer to use waxy potatoes (charlottes or jersey royals) because they hold their shape and texture better in the sauce. If you use floury potatoes you may end up with runny mashed potatoes.
Onions – you can use either brown or red onions.
Red pepper (capsicum) – this adds a splash of colour to what would otherwise be a rather bland-looking dish. You can use either bell peppers or sweet peppers.
Mushrooms – I love the combination of chicken and mushrooms, but you can leave out the mushrooms if your family doesn’t like them. I used button mushrooms which I halved but you could use whatever mushrooms you prefer.
Butter – this is used to fry the vegetables, and also forms the base for the sauce.
Flour – for thickening the sauce. You can use plain all-purpose flour.
Milk – I like to use full-fat but you can use semi-skimmed if you prefer. For a creamier sauce, you can substitute half a cup of milk with half a cup of single or pouring cream.
Cheese – I used a sharp cheddar cheese. Some of the cheese is melted into the sauce, and the remainder is sprinkled on top of the dish before it goes into the oven.
Salt and black pepper – for seasoning.
What to do
Wash the potatoes and pepper remove the seeds and membranes from the pepper. Peel the onions. There is no need to peel the potatoes if you are using a thin-skinned potato. Cut the vegetables (including the mushrooms) into approximately half-inch-sized pieces.
Melt the butter in an oven-proof dish and add the potatoes, onions and peppers.
Fry gently on a medium heat, stirring continuously, until the onions are softened and the potatoes are starting to brown. This can take up to 10 minutes.
If the onions start to brown, turn down the heat slightly.
Stir in the mushrooms.
Season with salt and black pepper to taste.
Note – I find this dish does require salt or it will be very bland.
Cover the pan with a lid and leave on a low heat for another 5 minutes until the mushrooms have released their moisture.
This step is important because if you don’t cook the mushrooms now, they will release their moisture into the sauce and make it turn runny.
Remove the pan from the heat and stir in the flour. Mix well to remove any lumps.
Return the pan to the heat and stir in the milk (and cream if using). Continue to stir on a gentle heat until the mixture thickens.
Stir in the cheese until it has melted then taste for seasoning and adjust if necessary.
Stir in the pieces of chicken.
Sprinkle with a little additional cheese.
Bake in a hot oven (200C/400F) for 20 minutes until the cheese has turned golden.
Garnish with chopped parsley and serve with a side dish of green vegetables.
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You can stir frozen peas into the potato and chicken mixture once the sauce has thickened.
For a crispier topping, mix half a cup of Panko breadcrumbs into the grated cheese before sprinkling on top.
I wouldn’t recommend freezing this dish for the following reasons.
1. The recipe is made using leftover chicken that has already been cooked.
2. The sauce may split on defrosting and make the dish unappealing.
Yes, you can prepare the dish one day ahead, store it in the refrigerator and bake it according to the recipe instructions the following day.
Leftovers can also be stored in the refrigerator for one day and reheated either in the oven or in the microwave.
Save for later
If you would like to try this cheesy potato and chicken bake yourself, why not save the recipe to one of your Pinterest boards so that you can find it easily. Just click on the image below.
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Other leftover recipes
You may also like to try one of these other recipes made with leftovers:
- Leftover lamb pies – tender chunks of leftover lamb, cooked with vegetables in a crispy homemade pastry.
- Leftover chicken and ham pie with mushrooms – leftover chicken and ham in a creamy sauce, covered with flaky shop-bought puff pastry.
- Bolognese sausage rolls – find out how to turn leftover bolognese sauce into delicious sausages – perfect for a lunch box!
- Leftover lamb curry in pita bread – a delicious lamb curry made from leftover roast lamb, served in a warm pita bread.
- Leftover roast pork in garlic sauce – bring a little Asian influence to bear on your leftover roast pork in a mouthwatering garlic sauce.
Cheesy chicken and potato bake
(Click the stars to rate this recipe)
- Dutch oven or
- Oven-safe frying pan
- 2 – 3 cups leftover roast chicken cut into pieces
- 6 medium waxy potatoes washed and cut into ½-inch pieces
- 2 medium onions cut into ½-inch pieces
- 1 large red pepper (or sweet pepper) deseeded and cut into ½-inch pieces
- 1 cup mushrooms halved or quartered depending on size
- 2 ounces / 60 grams butter
- 2 tablespoons / 30 grams plain flour
- 2 cups / 480 ml milk substitute ½ cup milk with ½ cup single cream (120 ml)
- ¾ cup / 90 grams grated cheddar cheese for sauce
- ¼ cup / 30 grams grated cheddar cheese for topping
- Salt and ground black pepper to taste
- Melt the butter in an oven-proof dish and add the potatoes, onions and peppers.Fry gently on a medium heat, stirring continuously, until the onions are softened and the potatoes are starting to brown. This can take up to 10 minutes.If the onions start to brown, turn down the heat slightly.6 medium waxy potatoes, 2 medium onions, 2 ounces / 60 grams butter, 1 large red pepper (or sweet pepper)
- Stir in the mushrooms.Season with salt and black pepper to taste.1 cup mushrooms, Salt and ground black pepper
- Cover the pan with a lid and leave on a low heat for another 5 minutes until the mushrooms have released their moisture.This step is important because if you don't cook the mushrooms now, they will release their moisture into the sauce and make it turn runny.
- Remove the pan from the heat and stir in the flour. Mix well to remove any lumps.2 tablespoons / 30 grams plain flour
- Return the pan to the heat and stir in the milk (and cream if using). Continue to stir on a gentle heat until the mixture thickens.2 cups / 480 ml milk
- Stir in the cheese until it has melted then taste for seasoning and adjust if necessary.¾ cup / 90 grams grated cheddar cheese
- Stir in the chicken pieces.2 – 3 cups leftover roast chicken
- Sprinkle with grated cheese.¼ cup / 30 grams grated cheddar cheese
- Bake in a hot oven (200C/400F) for 20 minutes until the cheese has turned golden.
- Garnish with chopped parsley and serve with a side dish of green vegetables.
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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