Chicken Mushroom and Potato Casserole

Chicken Mushroom and Potato Casserole recipe is loved by my whole family, because it is delicious comfort food that is as delicious as it is fancy. This is just like Chicken Potato Casserole, but made better with the addition of mushrooms and bacon!

Chicken Mushroom & Potato Casserole – my whole family enjoys this delicious comfort food dish that’s as delicious as it is fancy. | LetTheBakingBeginBlog.com | @Letthebakingbgn

Growing up, my mom made this Chicken Mushroom and Potato Casserole dish but she called it French Style Potatoes. I am guessing it had something to do with the fact that the word casserole is a French word.

The dish was pretty much the same thing though, with the only difference being that each layer was smothered with mayo. I am not a fan of the mayo in the dish, so I made some additions/substitutions that you might like.

I added some crisped up smoked bacon that added an amazing aroma as well as flavor to the dish, and all that rendered fat was then used to brown the mushrooms. Yuummm!

Chicken Mushroom & Potato Casserole – my whole family enjoys this delicious comfort food dish that’s as delicious as it is fancy. | LetTheBakingBeginBlog.com | @Letthebakingbgn

If you’re looking for a spin on the traditional meat and potatoes dinner, I think you’ll love this one! All that time the potatoes spend in the chicken, mushroom and bacon juices while roasting makes them tender and absolutely amazing. Meat and potatoes are the ultimate comfort food for a lot of people, no wonder my family loves it so much!

If you want to really up the recipe, you can add more cheese to the top of the potatoes and make it really ooey and gooey. Because, cheese… This is a foolproof recipe that is guaranteed to make your dinner table go silent as everybody will be too eager to stuff their faces with this mouthwatering Chicken Mushroom and Potato Casserole!

Chicken Mushroom & Potato Casserole – my whole family enjoys this delicious comfort food dish that’s as delicious as it is fancy. | LetTheBakingBeginBlog.com | @Letthebakingbgn

Can you make the this into a Chicken Potato Casserole by omitting mushrooms?

Of course you can! only you know what your family loves best and omitting the mushrooms from this recipe is totally ok.

What is your favorite Meat and Potatoes dinner recipe? Share in the comments below, I would love to hear about your favorites!

Chicken Mushroom & Potato Casserole

Serves: 4-5 people

Ingredients for Chicken Mushroom and Potato Casserole

  • 3 lbs potatoes
  • 2 chicken breasts
  • 10-12 button mushrooms, quartered
  • 4 strips thick cut bacon, cut into 1/3 inch pieces
  • 1/2 large onion, diced
  • 1/3 cup grated cheese (mozzarella/gouda/cheddar)
  • 1/2 cup stock or bullion
  • 1/4 cup heavy whipping cream or Half & Half (as a lighter alternative)
  • Salt & Pepper, to taste
  • Garlic powder or Ranch seasoning
  • 1/4 cup chopped green onion
  • chopped Italian Parsley

How to make Chicken Mushroom and Potato Casserole

1. Heat a skillet over medium heat, add the chopped bacon and render the bacon until it crisps up. Add chopped onions to the bacon and continue cooking until the onion is golden in color. Tilt the skillet to the side allow the fat to drip to the bottom and remove the onion and bacon to a separate bowl.
Chicken Mushroom & Potato Casserole – my whole family enjoys this delicious comfort food dish that’s as delicious as it is fancy. | LetTheBakingBeginBlog.com | @Letthebakingbgn

2. Heat the skillet on high with the bacon fat in it, add quartered mushrooms and brown them over high heat, stirring frequently. Remove from heat.

Chicken Mushroom & Potato Casserole – my whole family enjoys this delicious comfort food dish that’s as delicious as it is fancy. | LetTheBakingBeginBlog.com | @Letthebakingbgn

3. Peel potatoes and slice them into 1/8 inch slices using a mandolin slicer or a knife. Add salt, freshly ground pepper and garlic powder or ranch seasoning and toss to coat, separating the slices to season evenly.

Chicken Mushroom & Potato Casserole – my whole family enjoys this delicious comfort food dish that’s as delicious as it is fancy. | LetTheBakingBeginBlog.com | @Letthebakingbgn

4. Cut the chicken breast into 1 inch pieces. Add seasoning (salt, black pepper, garlic powder or ranch powder) and toss to coat.

Chicken Mushroom & Potato Casserole – my whole family enjoys this delicious comfort food dish that’s as delicious as it is fancy. | LetTheBakingBeginBlog.com | @Letthebakingbgn

5. Layer the ingredients in the following order: chicken, half of bacon and onion mixture, light sprinkling of cheese, mushrooms, bacon & onion mixture, a little bit of salt & pepper to season the mushrooms, light sprinkling of cheese and lastly  toss most of the potatoes on top, leaving about 1/3 of them to arrange nicely on top of everything else. Now mix the chicken stock & cream (or just replace the cream with stock if you want to save on calories) and pour on top.  Cover the baking dish with foil or lid.

Chicken Mushroom & Potato Casserole – my whole family enjoys this delicious comfort food dish that’s as delicious as it is fancy. | LetTheBakingBeginBlog.com | @Letthebakingbgn

6. Place into preheated to 450F oven and bake for 15 minutes, then reduce heat to 350 and bake for another 40 minutes. Remove the foil or the lid and cook for additional 20-30 minutes or until the top is golden brown. Once out of the oven sprinkle with some cheese (it will melt from the heat of the potatoes), chopped chives/green onion & parsley. Serve immediately.

Chicken Mushroom & Potato Casserole – my whole family enjoys this delicious comfort food dish that’s as delicious as it is fancy. | LetTheBakingBeginBlog.com | @Letthebakingbgn

Notes: this casserole can be prepped ahead of time by prepping and layering everything but the potatoes. When you’re ready to cook the dish, just peel, slice, layer the potatoes and put it in the oven and follow with the rest of the instructions.
Chicken Mushroom & Potato Casserole – my whole family enjoys this delicious comfort food dish that’s as delicious as it is fancy. | LetTheBakingBeginBlog.com | @Letthebakingbgn

Chicken Mushroom and Potato Casserole

5 from 1 vote
Author: Marina | Let the Baking Begin
Course: Main Course
Cuisine: French
Calories: 308 kcal
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 6

Ingredients

Ingredients

  • 3 lbs potatoes
  • 2 chicken breasts
  • 10-12 button mushrooms quartered
  • 4 bacon , strips thick cut, cut into ⅓ inch pieces
  • ½ large onion diced
  • cup cheese grated mozzarella/gouda/cheddar
  • ½ cup stock or bullion
  • ¼ cup heavy whipping cream or Half & Half as a lighter alternative
  • Salt & Pepper to taste
  • Garlic powder or Ranch seasoning
  • ¼ cup green onion , chopped
  • 2 Tbsp Italian Parsley chopped

Instructions

Instructions

  1. Heat a skillet over medium heat, add the chopped bacon and render the bacon until it crisps up. Add chopped onions to the bacon and continue cooking until the onion is golden in color. Tilt the skillet to the side allow the fat to drip to the bottom and remove the onion and bacon to a separate bowl.
  2. Heat the skillet on high with the bacon fat in it, add quartered mushrooms and brown them over high heat, stirring frequently. Remove from heat.
  3. Peel potatoes and slice them into ⅛ inch slices using a mandolin slicer or a knife. Add salt, freshly ground pepper and garlic powder or ranch seasoning and toss to coat, separating the slices to season evenly.
  4. Cut the chicken breast into 1 inch pieces. Add seasoning (salt, black pepper, garlic powder or ranch powder) and toss to coat.
  5. Layer the ingredients in the following order: chicken, half of bacon and onion mixture, light sprinkling of cheese, mushrooms, bacon & onion mixture, a little bit of salt & pepper to season the mushrooms, light sprinkling of cheese and lastly toss most of the potatoes on top, leaving about ⅓ of them to arrange nicely on top of everything else. Now mix the chicken stock & cream (or just replace the cream with stock if you want to save on calories) and pour on top. Cover the baking dish with foil or lid.
  6. Place into preheated to 450F oven and bake for 15 minutes, then reduce heat to 350 and bake for another 40 minutes. Remove the foil or the lid and cook for additional 20-30 minutes or until the top is golden brown. Once out of the oven sprinkle with some cheese (it will melt from the potatoes being hot), chopped chives/green onion & parsley. Serve immediately.

Recipe Notes

Notes: this casserole can be prepped ahead of time by prepping and layering everything but the potatoes. When you’re ready to cook the dish, just peel, slice,ayer the potatoes and put it in the oven and follow with the rest of the instructions.

Nutrition Facts
Chicken Mushroom and Potato Casserole
Amount Per Serving
Calories 308 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 53mg 18%
Sodium 287mg 12%
Potassium 1256mg 36%
Total Carbohydrates 31g 10%
Dietary Fiber 6g 24%
Sugars 1g
Protein 18g 36%
Vitamin A 8.2%
Vitamin C 36.5%
Calcium 12.8%
Iron 43.9%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

Leave a comment

  • Oksana

    Marina what is the size of your casserole dish?

    · Reply
  • vikalinkafood

    This casserole is the epitome of comfort food! It looks plain glorious!

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  • Katie

    Making this dish for Super Bowl .

    · Reply
  • A

    Thank you, looks very appetizing

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  • yaviana

    It was simply delicious! I had to halve most ingredients as my casserole dish is tiny. Thank you!

    · Reply
  • eve

    Hi! Man, this looks sooo good!! My mouth is watering 🙂 Im planning to make it this week, but I have a question: the recipe asks for cream. Do you mean heavy whipping cream/half&half?

    · Reply
  • Carrie

    Does the chicken cook through? I almost want to brown it before I put the chicken in the bottom.
    Thanks!

    · Reply
    • Oh yes! It cooks though and becomes very soft and tender. But you can definitely brown it before adding it. It will be good either way.

      · Reply
      • Carrie

        I did make your recipe last night and it was delicious. However, I had a lot of extra liquid and needed a slotted spoon to serve. Any tips? It also took quite a bit of time to put it all together for a Monday night! Have you ever made two batches of the base and freeze one? I know that you mentioned preparing everything early and then adding the potatoes before baking. I wasn’t sure if you have tried freezing it. Not sure how the mushrooms would hold up?

        · Reply
  • Olga

    The fact that my boyfriend doesn’t like mushrooms just kills me, because I love them!!! I’ll have to make this but I think i’m going to have to skip the mushrooms :(. Or just make a smaller portion just for myself with a ton of mushrooms ;).

    · Reply
    • Make half with mushrooms and half without 🙂

      · Reply
      • Madeleine Fuchs

        My hubby does not like mushrooms. I always substitute carrots or peas.

        · Reply
  • Ann Mangini

    How much salt/pepper and garlic powder please? quantities of spices for both the potatoes and chicken portion please? thanks look amazing!

    · Reply
  • Dwalk

    My girlfriend and I have made this several times and never the same way. Mix chicken and potatoes , sometimes adding broccoli florets and or cauliflower, cream soups in place of heavy cream. Every time it is WONDERFUL!!!!

    · Reply
  • Nancy

    Delicious. Huge hit with everyone. I even put in some cut up carrots, only because I had them. Wanted it to be a one pot meal. Too lazy to make a salad. I made gravy on the side but didn’t need it. Will definitely make this again. Can’t wait to eat it for left over. Thanks for the recipe.

    · Reply
  • Nataliya

    Hi. Can I prepare this a day ahead and refrigerate, and cook it the next day?

    · Reply
    • Hi Nataliya,
      you can probably prepare everything but the potatoes. I would think that the potatoes would turn brown if not cooked right away.

      · Reply
  • Kristen

    Maybe your mom called it french potatoes because it is similar to a tartiflette.. or at least your version is I don’t think the French would use mayo in a dish like this lol

    · Reply
    • Haha Kristen, that might be it!
      In Ukraine, they didn’t really sell the pre-packaged heavy cream, which is used in tartiflette, so mayo might’ve been what they used to substitute it with. I know, not ideal, but I guess when you have to make do with what you got, this works?

      · Reply
  • Summer

    Made this casserole last night and it was so mouth watering good. It reminded me somewhat of Chicken Pot Pie without the pastry crust. I used salt pork cut up very small instead of bacon … also used real garlic (2 cloves minced) instead of garlic powder. I only had half the amount of mushroom but I had a head of broccoli in the fridge so I fried it up only a couple of minutes to sweat it and added it to the mushroom mixture. To the chicken I added salt, pepper, thyme and a little smoked paprika. I baked it exactly as directed and OMGoodness it turned out so good that this will be a keeper in our house. It’s the type of recipe that you could easily double when the kids are visiting with the grandkids.

    · Reply
    • Summer

      forgot to rate it …

      · Reply
    • What a great review, thanks Summer for your feedback! Hope you find more great recipes that your family will enjoy on this blog!

      · Reply
  • judy

    Looks scrumptious!! I’m going to try and double this to bring to work for my co-workers. I think they’ll love it. It just looks so comforting. I like the suggestion of carrots that another poster had, and the use of half-n-half to cut calories. Thanks for a wonderful recipe!!

    · Reply
  • Tanya

    I have made this dish several times and every time its a hit. Thank You

    · Reply
  • Ed

    This was good. I made a few changes the second time I made it: I added 2 tsp fresh thyme leaves to the chicken, seasoned the mushrooms while sautéing, browned the chicken for two minutes, and made a roux with 2 Tbsp each of flour and butter. After browning the roux for a minute or so, I whisked in the chicken stock, the half and half (1 cup of each), and added in a quarter cup of gouda. I seasoned the sauce with salt, pepper, and two minced garlic cloves.

    · Reply
  • Oli

    Sounds like a great recipe!
    Does the liquid need to cover all of the potatoes or just go underneath to the lower layers?
    Thank you

    · Reply
    • Just underneath the lower levels. It doesn’t have to cover anything, because the ingredients are baked even if there was no liquid at all.

      · Reply
  • Jeanne Peterson

    Thank you. The food is beautifully prepped and photographed. Can’t wait to try out
    !

    · Reply
  • Madeleine Fuchs

    Hello! Thank you for the recipe. I just took it over to my neighbor’s home. I only tasted the sauce and it was amazing. Also, I used beef stock and that is tasty. In this week I want to cook it again for my family.

    · Reply

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