Leftover Chicken & Potato Bake
A comforting baked dish combining tender chicken, potatoes, and onions in a creamy soup sauce, perfect for using leftovers and satisfying the whole family.
Ingredients
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Arrange layers of sliced potatoes, cooked chicken pieces, and sliced onions in an oven baking dish.
- Mix together cream of celery soup and milk in a small bowl.
- Pour the soup mixture over the layered ingredients.
- Cover the dish with a lid or aluminum foil.
- Bake for 40 minutes or until the potatoes are fork tender.
Tips & Substitutions
For added flavor, consider seasoning the chicken pieces with garlic powder or paprika before layering. If you don't have cream of celery soup, cream of chicken or mushroom soup can be excellent substitutes. To achieve a golden top, uncover the dish for the last 10 minutes of baking. This recipe is versatile — try adding vegetables like peas or carrots for extra nutrition.
Serving Suggestions
Serve this comforting bake with a simple side salad or steamed vegetables for a balanced meal. It also pairs beautifully with Homestyle Noodles With Cheese for a heartier option. For a touch of freshness, consider adding a dollop of sour cream or a sprinkle of fresh herbs on top before serving.
Storage & Reheating
Leftover Chicken & Potato Bake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F for about 20 minutes or until heated through. Alternatively, you can microwave individual portions for about 2-3 minutes, ensuring it’s hot in the center.
Nutrition & Diet Analysis (per serving)
Each serving of Leftover Chicken & Potato Bake contains roughly 745 calories, with 16g protein, 114g carbohydrates, and 25g fat. It is an excellent source of iron (39% of the Daily Value), calcium (34% of the Daily Value), and protein (32% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 817mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw chicken in this recipe?
It's best to use cooked chicken pieces in this recipe to ensure even cooking and safety. If you want to use raw chicken, consider precooking it or using a rotisserie chicken for convenience. This will also enhance the flavor and texture of your bake.
What can I do if I don't have cream of celery soup?
If cream of celery soup isn't available, you can easily substitute it with cream of chicken or cream of mushroom soup. Alternatively, you can make your own by mixing heavy cream with sautéed celery and onions, thickened with a bit of flour for consistency.
How can I make this dish gluten-free?
To make a gluten-free version, ensure that your cream of celery soup is gluten-free or make a homemade version. Additionally, you can use gluten-free flour to thicken any sauces. Always check the labels of pre-packaged ingredients to ensure they meet gluten-free standards.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).