Creamy Chicken and Potato Bake is a hearty, family-friendly recipe made with tender shredded chicken, fresh spinach, carrots, and baby potatoes, all layered in a rich, cheesy cream sauce. Baked until golden and bubbling, this easy chicken casserole is perfect for weeknight dinners or meal prep. With simple ingredients like cheddar, Parmesan, Dijon mustard, and garlic, it delivers comforting flavor in every bite. Ideal for using leftover cooked chicken or rotisserie chicken, and easy to prepare ahead or freeze for later.

A hearty, comforting dish packed with tender chicken, creamy vegetables, spinach, and golden potatoes, all baked with a cheesy, flavourful sauce.

Table of Contents

Ingredients

1 tbsp vegetable oil
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
3 medium carrots, peeled and chopped into small chunks
4 tbsp white wine
215 ml (1 cup minus 2 tbsp) double or heavy cream
1 tsp Dijon mustard
100 g (1 packed cup) mature cheddar cheese, grated
50 g (½ cup) Parmesan cheese, grated
½ tsp salt
½ tsp black pepper
Pinch of dried thyme
375 g (approx. 3 chicken breasts) cooked chicken, shredded
100 g (about 3¼ packed cups) baby spinach leaves
350 g (¾ lb) baby new potatoes, thinly sliced (unpeeled)
1 tbsp melted butter
Fresh thyme, to garnish

Instructions

Preheat the oven to 200°C (400°F) fan.
Cook the vegetables:
In a large frying pan, heat the oil over medium heat. Add the chopped onion, garlic, and carrots. Cook for about 8–10 minutes, stirring often, until the onion is soft and translucent.
Deglaze and build the sauce:
Pour in the white wine, bring to a boil, then let it simmer for 2–3 minutes. Add the cream and Dijon mustard. Stir and heat until nearly boiling. Reduce the heat and stir in the cheddar, Parmesan, salt, pepper, and thyme until melted and combined.
Add chicken and spinach:
Stir in the shredded cooked chicken and spinach. Cook until the spinach wilts and everything is well mixed.
Assemble the bake:
Pour the creamy chicken mixture into a large baking dish. Arrange the sliced potatoes over the top in overlapping layers, starting from the outer edge and working inward.
Top and bake:
Brush the potatoes with melted butter and sprinkle with a pinch of salt and pepper. Bake for 30–40 minutes, or until the potatoes are golden and fork-tender.
Garnish and serve:
Sprinkle with fresh thyme before serving.

Tips

Use leftover roast chicken to save prep time.
A mandoline slicer helps achieve even potato slices for consistent baking.
Let the bake sit for 5–10 minutes after removing from the oven for easier serving.

Variations and Substitutions

Vegetarian option: Replace the chicken with canned white beans or cooked lentils and use vegetable stock instead of wine.
Different greens: Swap spinach for kale or Swiss chard (sauté briefly before adding).
Cheese swap: Use Gruyère or Emmental in place of cheddar for a milder flavor.
No wine: Replace with chicken or vegetable broth.

FAQs

Can I make this ahead of time?
Yes, assemble the dish up to the point of baking and refrigerate for up to 24 hours. Bake just before serving, adding 5–10 minutes to the cooking time if cold from the fridge.

Can I freeze it?
Yes, freeze the fully baked and cooled dish. Reheat in the oven at 180°C (350°F) until piping hot.

Do I need to peel the potatoes?
No, thin-skinned baby potatoes can be used unpeeled for texture and ease.

Serving Suggestions

Serve with a crisp green salad or steamed green beans to lighten the meal.
A slice of crusty bread pairs well to mop up the creamy sauce.
Add a spoonful of tangy apple or red onion chutney on the side for contrast.

Why You’ll Love This Recipe

Combines the comfort of a creamy casserole with the heartiness of a gratin.
Great for using leftover chicken and easy to customize.
A complete meal in one dish—protein, veggies, and carbs all together.
Perfect for family dinners, potlucks, or make-ahead meal planning.