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Creamy Chicken and Potato Bake

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A heartwarming dish of creamy chicken, tender potatoes, and hearty vegetables, perfect for any occasion.

Ingredients

Scale
  • 1 tbsp vegetable oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 3 medium carrots, peeled and chopped into small chunks
  • 4 tbsp white wine
  • 215 ml (1 cup minus 2 tbsp) double or heavy cream
  • 1 tsp Dijon mustard
  • 100 g (1 packed cup) mature cheddar cheese, grated
  • 50 g (½ cup) Parmesan cheese, grated
  • ½ tsp salt
  • ½ tsp black pepper
  • Pinch of dried thyme
  • 375 g (approx. 3 chicken breasts) cooked chicken, shredded
  • 100 g (about 3¼ packed cups) baby spinach leaves
  • 350 g (¾ lb) baby new potatoes, thinly sliced (unpeeled)
  • 1 tbsp melted butter
  • Fresh thyme, to garnish

Instructions

  1. Preheat the oven to 200°C (400°F) fan.
  2. Sauté the onion, garlic, and carrots in vegetable oil for about 8–10 minutes until soft.
  3. Pour in the white wine and simmer for 2–3 minutes. Stir in the cream and mustard until nearly boiling, then add the cheeses and seasonings.
  4. Stir in the cooked chicken and spinach, cooking until the spinach wilts.
  5. Pour the mixture into a baking dish and arrange the sliced potatoes on top.
  6. Brush the potatoes with melted butter and season with salt and pepper.
  7. Bake for 30–40 minutes until the potatoes are golden and tender.
  8. Garnish with fresh thyme before serving.

Notes

For a quicker prep, use pre-cooked or rotisserie chicken. You can use different vegetables or cheeses based on your preference.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/creamy-chicken-potato-casserole/

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