The easiest way to get a complete meal in one pot is making this chicken and potato bake. It will save you a ton of time in the kitchen and you can feed a crowd with it.
Christmas is by definition the season of everything in a casserole. If there is something that I like a lot about American cuisine is that they find the way of putting all you can imagine in a casserole.
Casseroles are easy and are new to me. As a Venezuelan, I’m not used to this kind of dishes but I will say that with a piece of chicken pot pie and a strata my foodie’s heart was convinced that casseroles rules.
So, embracing this spirit I decided to make the creamiest and more flavorful chicken and potato bake casserole. This is as delicious as it sounds.
First I cook my bacon to get it really crispy. You can cook the bacon to your preferred texture. Personally, I like crunchy, especially because when you take the casserole to the oven the bacon will get a little bit softer because the heavy cream has a lot of moisture.
Then I toss (no complicated steps at all) all my filling: the chicken cut into cubes, the bell pepper, the onion, the bacon, and the seasoning into the casserole. After you get all your ingredients in then you cover with the potatoes that must be cut thinly crosswise, like in the picture above. The finish and magic touch are to cover with heavy cream and sprinkle with cheese to get an “au gratin” result.
Then all it takes is to bake for 40 – 45 minutes and this chicken and potato bake is ready to serve.
- 1 big potato
- 2 medium boneless chicken breast
- 1 cup heavy cream
- ¼ cup crispy bacon
- 1 roasted bell pepper cut into julienne
- ½ onion cut into julienne
- 1 cup shredded cheddar
- 1 tsp oregano
- 1 tsp garlic powder
- Salt and Pepper
Preheat the oven to 180ºC (350ºF)
Cut the chicken breast into medium cubes and season with garlic powder, oregano and salt, and pepper.
In a casserole pan toss the seasoned chicken, the onion and the bell pepper cut into julienne and the crispy bacon.
Cut the big potato thinly crosswise. Cover the filling with the potato.
Pour the heavy cream, soaking the entire casserole. Sprinkle with cheese and take it to the oven for 40 – 45 minutes until the potatoes are slightly brown. Serve.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.