Chicken and Potato Bake

Chef's Notes

Any cooked, diced chicken will work for this recipe. You can use pre-cooked chicken from the grocery store, leftover chicken from another meal, or a store-bought rotisserie chicken. You’ll need a total of 2 cups of cooked, diced chicken for this recipe.
If starting with raw meat, you’ll need about 1.5 lbs. of raw chicken breasts. Boil the chicken for 15-20 minutes, or until cooked through. Once cool enough to handle, dice or shred the meat and use in the recipe as instructed.
Total baking time may vary depending on the type of casserole dish that you’re using and on how thinly you slice your potatoes. I use a mandoline to quickly and easily slice the potatoes very thin (about ¼-inch thick). This ensures that the potatoes are tender and cooked evenly after about 75 minutes. If you slice your potatoes thicker, you can increase the baking time as necessary. Just tent the dish loosely with foil if the top starts to get too dark before the potatoes are done.
Loaded Chicken and Potato Casserole: add even more ingredients to this simple casserole. Good options include shredded cheese on top, cooked, crumbled bacon, herbs (such as parsley, thyme or rosemary), or vegetables such as broccoli, carrots or green beans.
Don’t have Corn Flakes? You can substitute with Ritz cracker crumbs or even crushed potato chips. I don’t recommend using plain bread crumbs, since they’re lacking in flavor.
Cooking for a Smaller Family? Cut all of the ingredients in half and bake the casserole in an 8-inch square dish. The baking instructions remain the same.