Creamy Chicken and Potato Bake
A warm and comforting one-pan meal that combines tender chicken, hearty potatoes, and vibrant carrots in a rich Alfredo sauce.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups potatoes, diced (Yukon Gold or red)
- 2 cups carrots, chopped
- 2 cups Alfredo sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the shredded chicken, diced potatoes, chopped carrots, and Alfredo sauce in a large bowl.
- Season with salt, pepper, olive oil, and garlic powder; mix well.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Add shredded cheese on top, if using.
- Bake covered with foil for 45 minutes.
- Finish baking uncovered for an additional 15 minutes, until golden.
- Cool slightly before serving.
Notes
Consider using rotisserie chicken for added flavor and convenience. Avoid microwaving for reheating to prevent mushy potatoes.
Find it online: https://www.chickenclassic.com/creamy-chicken-and-potato-bake/