Chicken and Mashed Potato Bake

Name: Chicken and Mashed Potato Bake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: water; 10 potatoes (peeled, sliced 2 inches thick); 2 tsp pink Himalayan salt; ¼ tsp black pepper; 2 tbsp organic butter; ¾ cup organic milk; 1½ lb organic chicken breast (cut into small cubes); 2 tsp M Salt (or any all purpose seasoning); 10.5 oz organic cream of chicken soup; 10 oz organic frozen peas and carrots

healthierhomemade.co

November 29, 2025

A scoop of chicken and mashed potato bake with a wooden spoon over the casserole.

super easy

casserole chicken Dinner Free Recipes

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Weeknights can get wild, now I get why the 80’s and 90’s were filled with casseroles. Homework spread across, the counters, kids begging for snacks and of course dinner needing to be done five minutes ago. This chicken and mashed potato bake is one of our go-to quick weeknight dinners because it’s simple, comforting and made with ingredients I usually have on hand. Hello mashed potato hack- if you haven’t tried it yet, it’s a must!

We love it because it tastes like cozy from scratch cooking… without all of the fuss. Before you know it, everything is layered in one dish and the oven does the rest.

Quick Ingredient Preview

potatoes
salt
pepper
butter
milk
organic chicken breast
M salt
organic cream of mushroom soup
frozen organic peas and carrots

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Chicken and Mashed Potato Bake

Prep Time20

Cook Time45

Total Time1 5

Course: dinner

Cuisine: American

Keyword: chicken, chicken casserole, mashed potatoes, potatoes

Servings:

Equipment

1 large stock pot
1 Strainer
1 hand mixer
13x9 baking dish

Ingredients

mashed potatoes

water
10 potatoes peeled, sliced 2 inches thick
2 tsp pink Himalayan salt
¼ tsp black pepper
2 tbsp organic butter
¾ cup organic milk

Casserole

1½ lb organic chicken breast cut into small cubes
2 tsp M Salt or any all purpose seasoning
10.5 oz organic cream of chicken soup
10 oz organic frozen peas and carrots

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Instructions

Mashed Potatoes

In a large stock pot, fill ¾ full with water.
Place over medium/high heat and bring to a boil.
Place 10 potatoes prepped into the water. Let boil 10-15 minutes until potatoes are tender.
Strain the water and return to pan or bowl that won't get scratched using a beater.
Immediately add in 2 tsp pink Himalayan salt, ¼ tsp black pepper, 2 tbsp organic butter and ¾ cup organic milk. Whip with a hand mixer until smooth.

Chicken

Spray a 13x9 dish with extra virgin olive oil.
Layer the 1½ lb organic chicken breast cubed chicken on the bottom, sprinkle with 2 tsp M Salt and mix in 10.5 oz organic cream of chicken soup on the top sprinkle evenly with 10 oz organic frozen peas and carrots. Add 3-4 cups of the mashed potatoes on top and spread evenly.
Cover with foil. Bake at 350℉ for 30-40 minutes until the chicken reaches a temperature of 165℉.
Let rest 5-10 minutes and serve.

Storage and Freezer Tips

Refrigerator: Store in an air tight glass container in the refrigerator up to 3 days.
Freezer: Assemble fully, then wrap tightly in foil with plastic wrap. Freeze up to 2 months.
To Bake: Thaw in the refrigerator the night before and bake covered at 350F for 45-55 minutes.

Substitutions and Variations

Swap the peas and carrots for broccoli or other mixed veggies
Swap chicken for ham
Go dairy free- use coconut milk
Add a layer of cheese between the mashed potatoes and chicken
Add some bacon on top for a loaded baked potato feel

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