Real Recipes From Real Home Cooks ®

betty's creamy chicken, bacon and potato bake

Recipe by
Betty Bramanis

Creamy comfort food made into a complete meal - delicious! I like chicken thighs as they remain moist during oven baking. This reheats beautifully and can be made ahead. Note - you can add mushrooms when you are frying the bacon if you are a fan of them.

yield 8
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For betty's creamy chicken, bacon and potato bake

  • 2
    pounds or 1 kilo of potoates
  • 6 - 8
    bacon rashers
  • 2
    pounds or 1 kilo of chicken thighs, cut into thirds
  • 1
    tin cream of chicken soup
  • 1 teaspoon
    minced garlic
  • 1
    cup milk or evaporated milk (if you want it extra creamy)
  • 1
    heaped teaspoon onion flakes
  • 2
    cups grated cheese

How To Make betty's creamy chicken, bacon and potato bake

  • 1
    Dice and fry the bacon to your liking in a frying pan. While that is happening peel and slice the potatoes into thin slices and place in the base of greased lasagna style dish. Scatter the bacon over the top in an even fashion. Pre-heat oven to 375oF/180oC
  • 2
    Cook the chopped chicken until it is just seared and scatter over the bacon.
  • 3
    Place the soup, garlic, onion flakes and milk in a bowl and whisk to combine. Pour evenly over and top with cheese.
  • 4
    Bake in the prepared oven for 1 hour. Cool for 10 - 15 minutes before serving. This is great on it's own or with a tossed salad or steamed vegetables.