This oven baked creamy chicken potato bake is the kind of practical casserole-style dinner that earns a regular spot in the weeknight rotation. With just five main ingredients, it turns pantry-friendly cream of chicken soup, tender chicken, and red potatoes into a rich, hearty one-pan meal. It has the familiar comfort of Midwestern home cooking, with a creamy sauce that settles into the potatoes as everything roasts together.
Serve this bake with a crisp green salad, simple steamed green beans, or roasted broccoli to balance the richness of the sauce. Warm dinner rolls or buttered bread are also welcome for scooping up the creamy pan juices, and if you want a brighter finish, a little chopped parsley or a squeeze of lemon at the table works nicely.
Oven Baked 5-Ingredient Creamy Chicken Potato Bake
Servings: 6
Ingredients
1 can (10.5 ounces) condensed cream of chicken soup
2 pounds red potatoes, diced into bite-size pieces
1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into chunks
1 cup sour cream
1 packet (1 ounce) dry onion soup mix
Salt, to taste
Black pepper, to taste
Chopped parsley, for garnish (optional)
Directions
1. Preheat the oven to 375°F. Lightly grease a large roasting pan or 9x13-inch baking dish.
2. Spread the diced red potatoes evenly in the prepared pan, then scatter the chicken pieces over the top. Season lightly with salt and black pepper.
3. In a medium bowl, stir together the cream of chicken soup, sour cream, and dry onion soup mix until smooth and well combined.
4. Pour the creamy mixture evenly over the chicken and potatoes, then gently stir in the pan so everything is coated.
5. Cover the pan tightly with foil and bake for 45 minutes. Remove the foil, stir carefully, and continue baking for 20 to 30 minutes more, until the potatoes are fork-tender and the chicken is fully cooked.
6. Let the bake rest for 5 to 10 minutes before serving. Garnish with chopped parsley if desired.
Variations & Tips
Add cheese: For an even richer casserole, sprinkle 1 to 1 1/2 cups shredded cheddar or Monterey Jack over the top during the last 10 minutes of baking. It creates a golden finish and adds a little extra body to the sauce.
Use chicken thighs: Boneless skinless chicken thighs stay especially juicy in this recipe and are a smart choice if you want a little more flavor. Just trim excess fat and cut them into evenly sized pieces for consistent cooking.
Cut potatoes evenly: Keep the red potatoes in small, uniform chunks so they finish cooking at the same time as the chicken. If the pieces are too large, the potatoes may need extra oven time.
Thin the sauce if needed: If you prefer a looser, spoonable sauce, stir 1/4 to 1/2 cup milk into the soup mixture before pouring it over the pan. That can also help if your condensed soup is especially thick.
Make it a full meal: Stir in a cup or two of frozen mixed vegetables, peas, or chopped broccoli before baking if you want to stretch the dish and add color. It is an easy way to turn the bake into a complete one-pan dinner.