Cream of Chicken Scalloped Potatoes: A Creamy, Cheesy Comfort-Food Casserole

Cream of Chicken Scalloped Potatoes is a warm, rich, and satisfying casserole made with thinly sliced potatoes layered in a creamy chicken sauce, then baked until tender, bubbly, and golden. It is the kind of dish that feels simple, homemade, and comforting, but still tastes special enough for family dinners, potlucks, holidays, or Sunday meals.

This recipe uses cream of chicken soup as the base, which gives the potatoes a savory flavor and a smooth, thick sauce. When combined with milk, cheese, butter, onion, and seasonings, it creates a creamy potato bake that is soft inside and slightly golden on top.

Why This Recipe Works

The secret to good scalloped potatoes is thin, even potato slices and enough creamy sauce between the layers. As the casserole bakes, the potatoes slowly absorb the sauce and become tender. The cream of chicken soup adds body and flavor, while cheese gives the dish richness and a golden finish.

This dish can be served as a side, but it is hearty enough to become a main meal if you add cooked chicken, ham, or vegetables.

Ingredients

Main Ingredients

• 6 medium potatoes, peeled and thinly sliced
• 1 can cream of chicken soup
• 1 cup milk
• ½ cup sour cream, optional for extra creaminess
• 1 ½ cups shredded cheddar cheese
• ½ cup shredded mozzarella cheese, optional
• 1 small onion, finely chopped
• 2 tablespoons butter
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon paprika
• Salt to taste
• 1 tablespoon chopped parsley, optional

Optional Add-Ins

• 1 to 2 cups cooked shredded chicken
• Diced ham
• Cooked bacon pieces
• Broccoli florets
• Mushrooms
• Green onions
• Parmesan cheese

Step 1: Prepare the Potatoes

Start by washing and peeling the potatoes. Slice them thinly, about ⅛ inch thick. Thin slices cook more evenly and become soft faster.

You can use a sharp knife, but a mandoline slicer gives the most even slices. Even slicing is important because thick pieces may stay firm while thinner pieces become too soft.

After slicing, place the potatoes in cold water for a few minutes. This removes extra starch and helps prevent the slices from sticking together. Drain them well and pat them dry before layering.

Step 2: Prepare the Baking Dish

Preheat the oven to 375°F / 190°C.

Grease a 9×13 inch baking dish with butter or cooking spray. This prevents the potatoes from sticking and helps the edges brown nicely.

A glass or ceramic baking dish works well because it holds heat evenly and keeps the casserole warm after baking.

Step 3: Make the Creamy Chicken Sauce

In a large bowl, add the cream of chicken soup, milk, and sour cream if using.

Whisk until smooth.

Add garlic powder, onion powder, black pepper, paprika, and a small amount of salt. Be careful with salt because canned soup and cheese can already be salty.

Stir in half of the shredded cheddar cheese. This helps the sauce become cheesy and thick as it bakes.

The sauce should be creamy and pourable. If it feels too thick, add a little more milk.

Please Head On keep  on Reading  (>)