Chicken Potato Bake
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Great for a Family Gathering
  • 1/4 cup dried bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper to taste
  • 1 egg, beaten
  • 1 (24-30 ounce) package frozen hash brown potatoes, thawed
  • 10 ounce can cream of chicken soup
  • 1/2 cup milk
  • 1 cup sour cream
  • 1 cup grated Monterey Jack cheese
  • 1 red bell pepper, chopped
  • 6 boneless, skinless chicken breasts
Preheat oven to 375 degrees F.  Combine bread crumbs, Parmesan cheese, Italian seasoning, salt and pepper on plate.  Place egg in small shallow bowl; beat well.
In 13x9" glass baking dish, combine potatoes, soup, milk, sour cream, Monterey Jack cheese, and red bell pepper; mix well.  One at a time, dip the smooth side of a chicken breast in egg, then in bread crumb mixture to coat.  Place, coated side up, on the potato mixture.  Repeat with remaining chicken breasts.
Bake for 35-45 minutes or until chicken is thoroughly cooked and potato mixture is bubbling and brown around the edges.  Serves 6

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