I remember making scalloped potatoes and chicken for Yom Tov—it became a staple. Over the years, I’ve played with the recipe for Chanukah parties. This one-dish idea came from Pesach planning—simple to prepare, presents beautifully, feeds a crowd, and stays satisfying with soft, creamy potatoes and tender, moist chicken.
A common question is about freezing. You can freeze, but poor defrosting makes it soggy and waterlogged. I prefer a simple make-ahead method—prepare the sauce, store it, then defrost and bake. I often double it. Then peel and slice by hand or use a Braun Food Processor to save time, and bake in any dish or pan.
The Short Answer
When I want carb-loaded, cheesy comfort, this is my go-to dinner. The casserole covers key food groups with cheese and vegetables like peas or broccoli. With leery kids, I serve it with steamed green beans, butter, lemon, and pepper. For others, try brussels sprouts or another veggie. The leftovers reheat well, making it easy to plan.
You can use cubed O’brien or shredded hashbrown instead of fresh potatoes. Leave a comment on what you liked best—this fast, easy dish works with homemade cream style soups or store bought. I’ve even tried it on the barbecue, where you can change the flavor.
Why I love This
I am sure many of you know why I love this chicken and scalloped potatoes recipe—the challenge is I usually want to eat it as an entree, not a side dish, because it feels like it belongs at the center of the plate, and with chicken, it becomes more filling and satisfying like a complete meal
- Here are some other great reasons to make it:
- I only need to use a casserole
- I do not cook any ingredients in advance
- Then just slicing potatoes and dicing chicken, there is no prep
- Cheesy potato dishes are always a hit and gluten free
Ingredients
- I heat oil with Tbsp like 3 and cook onions that are diced and large, about 2 or 1. I mix starch with potato in a cup or ¼, then add mayonnaise and chicken cubes.
- For flavor, I use stock or a tablespoon of heaping soup mix dissolved in cups like 1½ of boiling water, then layer potatoes about 4, peeled and sliced and thinly with salt, pepper, paprika, garlic, powder, and onion for taste, plus chicken bottoms.
- I finish with cheddar shredded, about 1/2 cup of cheese—it’s OK to substitute with milk 2%. I add green onions from a bunch sliced thin with sour cream that’s reduced in fat, a teaspoon of kosher seasoning plus more freshly ground black pepper.
- Everything goes into a baking dish in circles with boneless skinless breasts cut into bite-sized pieces. I keep cook mode on to prevent your screen from going dark, then add lb, oz like 10, cans, creamy style mix, medium and small sweet peppers, mushrooms, warm liquid, and finish with grated parmesan.
Instructions
Preheat and Prepare the Base
- I always Preheat the oven to 375°F.
- In a large frying pan, heat oil on medium flame, add onions, and sauté until golden for about 15 minutes
- Then mix potato starch, mayonnaise, and chicken stock, letting the mixture simmer until it thickens
- Add sliced potatoes, toss to coat, and season with salt, pepper, and adjust to taste
- Place chicken pieces on top and sprinkle additional spices
Layering the Dish
- Spray a 9 square or 8 by 11 baking dish with cooking spray
- In a bowl, stir cheese, chopped green onions, sour cream, milk, garlic, and powder
- Arrange half the slices at the bottom, add diced chicken, and spread the mix
- Season lightly if desired, then repeat the layers with remaining ingredients
- Cover with aluminum foil, keeping the sprayed side toward the food, and bake covered for 60 minutes
Building Flavor with Layers and Soup
- I thinly slice veggies about 1/4 inch thick, then place them in a casserole
- dice peppers, mushrooms, and skinless boneless chicken breasts into 3/4 cubed pieces
- Use the rest for each layer to build rich flavors
- I sometimes make it with homemade style soups or store bought creamed soup like mushroom, broccoli, asparagus, or celery
- Mix two 10 oz cans in a four cup container with warm water, then pour and finish with black pepper
Baking and Finishing Touch
- Transfer and bake at 350 or 180 C for one hour
- Remove cover and increase heat to 400 for 10-15 minutes until bubbly and brown
- Always check the potatoes are soft
- sprinkle Parmesan if you prefer
- My favorite choice is to serve it garnished for a comforting finish
Notes
From my kitchen, this recipe is best eaten fresh, but It can be made in advance for 2-3 days and reheated well. If you don’t use soup mix on Pesach, omit it and add some extra seasonings. I keep the scalloped potato mixture covered so it’s ready, and this dish is easily scaled doubled or tripled.
For baking, you can use a 9×13 pan or oven-to-table dish instead of a frying pan. I transfer the mixture to the pan, place chicken pieces on top, and set it in the oven so flavors mix well.
