If you are looking for a comforting casserole filled with tender chicken, creamy potatoes, smoky bacon, and a rich savory sauce, this Creamy Chicken Potato Coin Bake is an excellent recipe to make. Thinly sliced potatoes are layered with shredded chicken and bacon, then baked in a garlic-infused cream sauce until everything is tender, bubbling, and beautifully golden.
The linked recipe uses thin potato slices—about ⅛ inch thick—so the potatoes cook evenly and absorb the creamy chicken broth mixture as they bake. It also uses pre-cooked shredded chicken, making the casserole especially convenient for leftover chicken or rotisserie chicken.
This expanded version keeps that comforting combination while adding herbs, Parmesan, and optional cheese for an even richer family-style dinner.
Why You’ll Love This Creamy Chicken Potato Coin Bake
This recipe combines chicken, potatoes, bacon, and cream in one baking dish, making it a satisfying all-in-one dinner.
Thin potato coins become soft and flavorful as they cook underneath the foil, while the uncovered portion of baking allows the surface to develop color. The original recipe specifically recommends covering the dish tightly for the first 45 minutes so trapped steam can help soften the potatoes.
Because the chicken is already cooked before assembling the casserole, preparation is straightforward and works particularly well with leftover roasted chicken.
It is also easy to customize with cheese, mushrooms, spinach, broccoli, different herbs, or traditional bacon.
Ingredients
For the Chicken and Potatoes
- 3 cups cooked chicken, shredded
- 4 medium Yukon Gold or Russet potatoes
- 6 slices turkey bacon or regular bacon, cooked and chopped
- 1 medium yellow onion, finely diced
- 2 tablespoons unsalted butter, for greasing and flavor
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
The linked version uses 2 cups shredded chicken, 4 medium potatoes, 1 cup diced turkey bacon, and one chopped onion; Yukon Gold and Russet potatoes are both recommended options.
For the Creamy Garlic Sauce
- 1½ cups heavy cream
- 1 cup low-sodium chicken broth
- 4 garlic cloves, finely minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup freshly grated Parmesan cheese
For the Cheesy Topping
- 1 cup shredded cheddar, Gruyère, or mozzarella cheese
- ¼ cup freshly grated Parmesan
The source recipe specifically suggests cheddar, Gruyère, or Parmesan as optional cheeses that can be added during the final portion of baking.
For Garnishing
- 2 tablespoons freshly chopped parsley
- Fresh thyme, optional
- Freshly cracked black pepper
How to Make Creamy Chicken Potato Coin Bake
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly butter or grease a 9 x 13-inch baking dish.
The linked recipe uses the same oven temperature and pan size.
2. Prepare the Potatoes
Wash and dry the potatoes.
Peeling is optional, especially when using thin-skinned Yukon Gold potatoes.
Using a mandoline or sharp chef’s knife, slice the potatoes into approximately ⅛-inch-thick coins.
Keeping them thin and uniform is important because thicker slices can remain firm while thinner slices become tender. The original recipe specifically recommends roughly ⅛-inch slices for even cooking.
3. Prepare the Chicken
Shred or chop the cooked chicken into bite-sized pieces.
Rotisserie chicken, roasted chicken, or cooked chicken breast can all be used; these are also specifically suggested by the source recipe.
Remove any bones or large pieces of skin.
4. Prepare the Bacon
Cook the bacon until lightly crisp if it is not already cooked.
Drain away excess grease.
Chop into small pieces.
Turkey bacon is used in the linked version, but regular cooked bacon can be substituted in this expanded variation.
5. Prepare the Onion
Finely dice the onion.
Smaller pieces distribute more evenly between the potato coins and soften easily during baking.
6. Make the Creamy Garlic Sauce
In a large bowl, whisk together the heavy cream and chicken broth.
Add the minced garlic, garlic powder, onion powder, thyme, Italian seasoning, salt, and black pepper.
Whisk until evenly combined.
The source recipe’s core sauce is made with heavy cream, chicken broth, garlic powder, onion powder, salt, and pepper.
7. Add the Parmesan
Stir the freshly grated Parmesan into the cream mixture.
This additional ingredient gives our expanded version a slightly richer, cheesier sauce.
8. Combine the Filling
In a large mixing bowl, combine the potato coins, shredded chicken, chopped bacon, and onion.
Toss gently.
The original recipe also mixes the chicken, bacon, potato coins, and onion before transferring them to the baking dish.
9. Arrange in the Baking Dish
Transfer the chicken and potato mixture into the prepared baking dish.
Spread everything evenly.
Try to separate any potato slices that have stuck together so the cream sauce can move between them.
10. Add the Cream Sauce
Slowly pour the creamy garlic sauce evenly over the entire casserole.
Use the back of a spoon to gently move the ingredients around so the sauce reaches the bottom.
The potatoes do not need to be completely submerged, but they should be well coated.
11. Cover Tightly
Cover the baking dish tightly with aluminum foil.
Make sure there are no large openings around the edges.
A tight seal traps steam, which the source identifies as important for helping the potato coins soften without drying out the cream sauce.
12. Bake Covered
Place the casserole in the preheated oven.
Bake covered for 45 minutes.
This matches the initial covered baking time in the linked recipe.
13. Check the Potatoes
Carefully remove the foil, watching for hot steam.
Insert a sharp knife into several potato slices.
They should be beginning to soften.
If they are still noticeably firm, cover the casserole and bake for another 10 minutes before continuing.
14. Add the Cheese
Sprinkle the shredded cheddar, Gruyère, or mozzarella evenly over the casserole.
Add the remaining Parmesan.
Adding cheese during the final approximately 15 minutes is also suggested as an optional variation in the linked recipe.
15. Bake Uncovered
Return the dish to the oven uncovered.
Bake for another 15–20 minutes, or until the potatoes are completely tender and the top is bubbling and golden.
This matches the source recipe’s final uncovered baking range.
16. Broil for Extra Browning
If you want a deeper golden cheese crust, switch the oven to broil for approximately 1–2 minutes.
Watch continuously so the cheese does not burn.
17. Rest the Casserole
Remove the baking dish from the oven.
Allow it to rest for 5–10 minutes.
The linked recipe specifically recommends this resting period because it allows the creamy sauce to settle and thicken slightly before serving.
18. Garnish and Serve
Sprinkle with freshly chopped parsley.
Add fresh thyme, Parmesan, and cracked black pepper if desired.
Serve warm, making sure each portion includes chicken, potato coins, bacon, melted cheese, and plenty of creamy sauce.
What to Serve With Creamy Chicken Potato Coin Bake
Because this casserole already contains chicken and potatoes, it works well as a complete main dish.
For something fresh, serve it with a crisp garden salad, Caesar salad, cucumber salad, or tomato salad.
Green vegetables such as broccoli, asparagus, green beans, Brussels sprouts, or sautéed spinach also pair nicely with the rich cream sauce.
Warm dinner rolls, garlic bread, or crusty bread can be served alongside if you want something for soaking up the remaining sauce.
Tips for the Best Creamy Chicken Potato Coin Bake
Slice the potatoes as evenly as possible. The source recommends approximately ⅛-inch-thick coins, and uniform slices are particularly important for even cooking.
Use a mandoline if you have one.
Keep the baking dish tightly covered during the first stage.
Do not use raw chicken in place of the cooked chicken unless you substantially modify the method and verify proper doneness.
Use low-sodium chicken broth so you can better control the final seasoning.
Separate potato slices before baking so cream can reach between them.
Use freshly grated cheese for smoother melting.
Allow the casserole to rest before slicing.
Easy Recipe Variations
Extra Cheesy Chicken Potato Bake
Add cheddar between layers of potatoes and finish with mozzarella and Parmesan.
Creamy Mushroom Chicken Potato Bake
Sauté 8 ounces of sliced mushrooms until browned, then mix them into the chicken.
Bacon Ranch Chicken Potato Bake
Add ranch seasoning to the cream mixture and use crispy regular bacon.
Spinach Chicken Potato Bake
Fold 2 cups fresh spinach into the casserole before baking.
Broccoli Chicken Potato Bake
Add small, lightly steamed broccoli florets during the final 20 minutes.
Garlic Parmesan Chicken Potato Bake
Increase the fresh garlic and Parmesan for a stronger garlic-cheese flavor.
Spicy Chicken Potato Bake
Add red pepper flakes, chopped jalapeños, or pepper Jack cheese.
Ham and Potato Coin Bake
Replace the chicken with diced cooked ham for a different comforting casserole.
How to Store Leftovers
Allow the casserole to cool before transferring leftovers to an airtight container.
Refrigerate for up to 3–4 days, which is also the storage range given in the linked recipe.
To reheat individual portions, microwave until thoroughly hot.
For a larger amount, cover the baking dish and reheat at 350°F (175°C) until hot throughout; this is the same reheating approach recommended by the source.
If the casserole seems dry after refrigeration, add a small splash of chicken broth or cream before reheating.
Freezing is possible, although potatoes and cream sauce may become softer after thawing.
Frequently Asked Questions
What potatoes are best for potato coin bake?
Yukon Gold and Russet potatoes both work well. The linked recipe notes that Yukon Golds give a more buttery result, while Russets readily absorb the creamy sauce.
How thin should I slice the potatoes?
Aim for approximately ⅛ inch thick.
Thin, uniform slices cook more reliably and layer easily in the casserole.
Can I use rotisserie chicken?
Yes.
The source specifically suggests rotisserie chicken, leftover roasted chicken, or precooked chicken breast.
Can I add cheese?
Absolutely.
Cheddar, Gruyère, and Parmesan are specifically recommended as optional cheeses in the linked recipe.
Why are my potatoes still hard?
They may have been sliced too thickly, or the foil may not have sealed tightly enough to trap steam.
Cover the casserole again and continue baking until a knife slides easily through the potatoes.
Can I prepare this ahead?
Yes.
The source suggests preparing the shredded chicken and sliced potatoes a day ahead and storing them separately in the refrigerator until assembly.
Can I use half-and-half instead of heavy cream?
Yes, although the sauce will be lighter and somewhat thinner than one made with heavy cream.
Why should the casserole rest before serving?
A short 5–10 minute rest allows the hot cream sauce to settle and thicken, making the casserole easier to portion.
Final Thoughts
This Creamy Chicken Potato Coin Bake combines thin tender potato slices, shredded chicken, smoky bacon, onions, garlic, cream, chicken broth, Parmesan, and melted cheese in one comforting oven-baked dinner.
The linked recipe’s core technique—baking the chicken and potato mixture covered at 375°F before uncovering it for the final 15–20 minutes—helps create tender potatoes with a bubbling, lightly golden surface.
Serve it warm with fresh parsley, roasted vegetables, or a crisp salad for a creamy and satisfying family dinner that is especially convenient when you have cooked chicken ready to use.