Real Recipes From Real Home Cooks ®

chicken parmesan potato bake

★★★★★ 1
a recipe by
Catie B

I love potatoes, I love parmesan cheese, and I like chicken. This is a tasty combination of all three. I love this recipe for the ease of putting it together. And the leftovers make a great quick micro heat and eat lunch. I do not remember where the recipe came from, maybe a local paper food day page. My family always loved them, and Friends requested the recipe when I brought a plate of these to a potluck. They can be made into adorable tasty small two bites, using small red, or Yukon gold potatoes, and adapted to serve as a small hot appetizer. How adaptable can one recipe be?

★★★★★ 1
serves 6-8
prep time 15 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For chicken parmesan potato bake

  • 6 md
    baking potatoes, about 2 pounds
  • 2 Tbsp
    butter or margarine
  • 1 can
    (10 3/4 oz.) cream of chicken soup
  • 1/2 c
    grated parmesan cheese ( i use about twice this amount, freshly grated)
  • 2 Tbsp
    chopped parsley
  • 1 c
    cubed, cooked chicken

How To Make chicken parmesan potato bake

  • 1
    Bake potatoes as usual until done. Cut potatoes in half lengthwise, (like a broad boat) Scoop out insides of potato (careful, will be HOT), leaving a thin amount of potato for shell to hold filling later (about 1/4 inch good)
  • 2
    With electric mixer, mash potatoes with butter. Gradually add soup, cheese and parsley. Beat until light and fluffy. Fold in chicken. Spoon into shells sprinkle with additional parmesan cheese.
  • 3
    Arrange potatoes in 3-quart shallow baking dish. Bake @ 450○ for 15 minutes or until hot. Makes 3 or 4 servings. As a side dish, can make 8-12 servings, using one half potato per serving.
  • 4
    This recipe is very versatile: NOTE: In a pinch, I use a couple of cans of chicken breast, drained. Also, I only use brick parmesan cheese, and grate it fresh when I get home. If I am making a dish where the cheese is a major flavor ingredient, I grate it fresh just before making the recipe. I think it makes the dish so much better. When making them as the entree to supper, I often use a larger potato, and at least double the chicken. As appetizers: I also have made this using small red or Yukon gold potatoes. (Use the same approximate 2 lbs. of potatoes total. Everything else then stays the same!) After cooking, and cutting into even halves, using a melon ball scoop, remove the center of potato, adding all to the mixing bowl. Continue with recipe as directed. Spoon into small potato shells. Garnish top of each with parsley, or anything that suits your taste. They are a hot, two bite appetizer. They can be made ahead and then heated at the last minute! Using a mixture of red and gold makes a festive plate.