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Creamy Chicken Potato Coin Bake Recipe (Easy and Delicious!)

Creamy Chicken Potato Coin Bake

This comforting bake features layers of tender potato coins and shredded chicken, all enveloped in a rich, creamy sauce topped with melted cheese. It's perfect for family dinners or cozy nights in.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Creamy Chicken Potato Coin Bake
  • 4 cups potatoes sliced into coins
  • 2 cups cooked chicken shredded
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup shredded cheese cheddar or your choice
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil for sautéing
  • Fresh parsley, chopped

Equipment

  • Large Skillet
  • Baking Dish
  • Oven

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant.
  3. Step 3: In a bowl, combine the heavy cream, chicken broth, thyme, paprika, salt, and pepper. Mix it well.
  4. Step 4: In a greased baking dish, layer half of the potato coins on the bottom.
  5. Step 5: Spread the shredded chicken evenly over the potatoes.
  6. Step 6: Pour half of the cream mixture over the chicken.
  7. Step 7: Add the remaining potato coins on top, followed by the rest of the cream mixture.
  8. Step 8: Sprinkle the shredded cheese over the top layer.
  9. Step 9: Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes.
  10. Step 10: Once done, remove from the oven and let cool slightly before serving. Garnish with chopped parsley.

Notes

This dish can be stored in the refrigerator for up to 3 days and frozen for up to 2 months. Reheat in the oven or microwave when ready.