Cheesy Chicken Potatoes
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Smothered Cheesy Chicken

Fantastic cheesy chicken and potato casserole from South Your Mouth. Must try!!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 6
Author: Cris


  • 1 10 3/4 oz Can Cheddar Cheese Soup
  • 1 1/4 Cups Milk
  • 4-5 Medium Russet Potatoes- Washed Peeled and Cut into 1/4 inch Slices
  • 10 Slices of Bacon
  • 8 Chicken Breast Tenderloings
  • 1 Cup Shredded Cheddar Cheese
  • Salt and Pepper to Taste


  • Preheat oven to 350 and spray 9 x13 casserole dish with non-stick spray.
  • Whisk cheese soup and milk together until smooth.
  • Reserve 1 cup of cheese soup mixture to use later.
  • Spoon 1/4 of remaining mixture into bottom of your casserole dish.
  • Add a layer of potato slices and season with salt and pepper then top with another 1/4 of the sauce.
  • Repeat layers two more times.
  • Cover dish tightly with foil and bake for 30 minutes.
  • Meanwhile, cook bacon in a skillet until crispy and set aside,
  • Season chicken and sear in the bacon drippings until browned and set aside.
  • Remove potatoes from oven and arrange chicken on top of the potatoes and pour reserved soup mixture over top of the chicken.
  • Cover tightly with foil and cook for another 30 minutes.
  • Remove from oven, top with shredded cheese and crumbled bacon.
  • Bake uncovered until cheese is melted and bubbly.