Creamy Chicken Oval Potato Bake
This creamy chicken and potato bake combines tender chicken breasts and sliced potatoes with a rich mixture of heavy cream, cream cheese, sour cream, garlic, and paprika, then finishes with melted cheddar cheese and fresh parsley.
Equipment
- large mixing bowl
- baking dish
- aluminum foil For covering the dish during the first 30 minutes of baking.
- knife For slicing the potatoes.
Ingredients
- 4 chicken breasts
- 5 medium potatoes, sliced lengthwise into ovals
- 1 cup heavy cream
- ½ cup cream cheese
- ½ cup sour cream
- 1½ cups shredded cheddar cheese
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- salt and pepper, to taste
- chopped parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix together the heavy cream, cream cheese, sour cream, garlic powder, paprika, salt, and pepper until smooth.
- Layer the sliced potatoes in a greased baking dish.
- Place the chicken breasts on top of the potatoes.
- Pour the cream mixture over the chicken and potatoes, ensuring everything is well coated.
- Sprinkle the shredded cheddar cheese on top.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 20 minutes, or until the chicken is cooked through and the potatoes are tender.
- Garnish with chopped parsley before serving.
Notes
Cover the dish with foil for the first 30 minutes, then uncover and continue baking until the chicken is cooked through and the potatoes are tender. Garnish with chopped parsley before serving.