Chicken Mushroom Potato Bake Recipe – Easy Comfort Food

Last Updated on 4 months by Neha Deshmukh

Chicken Mushroom Potato Bake Recipe – Easy Comfort Food

Hey everyone! If you’re anything like me, sometimes you just need a big hug in food form. This Chicken Mushroom Potato Bake is exactly that – warm, comforting, and utterly delicious. I first made this when my kids were little and needed something hearty and satisfying after a long day at school. It’s been a family favourite ever since! It’s perfect for a cozy night in, and honestly, it’s a real crowd-pleaser.

Why You’ll Love This Recipe

This bake is the ultimate comfort food. It’s creamy, cheesy, and packed with flavour. Plus, it’s surprisingly easy to put together, even on a busy weeknight. It’s a fantastic way to use up leftover cooked chicken, too! And let’s be real, who doesn’t love a good potato bake?

Ingredients

Here’s what you’ll need to create this masterpiece:

• 350g Chicken breast
• 3 medium-large Potatoes
• 5-6 Mushrooms
• 2 Boiled eggs
• 50-60g Butter
• 1.5 cups Milk
• 0.5 cup Water
• 0.25 cup Plain Flour
• 1.5 tsp Minced garlic
• 1-2 tbsp Chopped Parsley
• Olive oil
• Salt

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Olive Oil: Don’t skimp on the olive oil! A good quality extra virgin olive oil adds a lovely flavour when you cook the chicken and mushrooms.
• Butter: Seriously, use good butter. It makes the white sauce so much richer and more flavourful. I always use unsalted so I can control the salt levels.
• Parsley: Fresh parsley is a must! It brightens up the whole dish and adds a lovely freshness. Dried just doesn’t compare, trust me. It’s a little thing, but it really elevates the flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 180°C (350°F).
2. First, we’ll cook the chicken. Heat a little olive oil in a pan and cook the cubed chicken breast with a pinch of salt and pepper until it’s cooked through. Once done, slice it up and set it aside.
3. In the same pan, sauté the mushrooms until they’re softened and starting to brown. Then, add the spinach and cook until it wilts down. Set this mushroom-spinach mix aside too.
4. Now for the creamy sauce! Melt the butter in a saucepan, then add the minced garlic and cook for a minute until fragrant. Sprinkle in the flour and stir well to create a roux. Gradually whisk in the milk and water mixture, stirring constantly to prevent lumps. Keep stirring until the sauce thickens and becomes smooth. Stir in the chopped parsley and season with salt to taste.
5. Time to layer! Grease a baking dish and spread half of the white sauce across the bottom. Add the cooked chicken, boiled eggs (sliced or quartered – your preference!), and the mushroom-spinach mixture.
6. Top everything with the remaining white sauce, and then generously sprinkle with grated cheese.
7. Bake in the preheated oven for 25-30 minutes, or until the bake is bubbly and the cheese is golden brown. If you want a really golden finish, you can briefly broil it for a minute or two at the end – but watch it carefully so it doesn’t burn!
8. Let the bake rest for 20-25 minutes before serving. This allows it to set slightly and makes it easier to serve.

Expert Tips

• Don’t overcrowd the pan when cooking the chicken and mushrooms. Cook in batches if necessary to ensure they brown properly.
• If your white sauce gets lumpy, don’t panic! Just whisk vigorously or use an immersion blender to smooth it out.
• For a richer flavour, use chicken stock instead of water in the white sauce.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the chicken for chickpeas or lentils, use plant-based milk and butter, and top with vegan cheese.
• Gluten-Free Adaptation: Use a gluten-free flour blend for the white sauce.
• Spice Level Adjustment (Adding a touch of chili): My friend Sarah loves to add a pinch of chili flakes to the white sauce for a little kick. It’s delicious!
• Festival Adaptation (Comfort food for Christmas or special occasions): This is a staple at our Christmas dinner! It’s perfect alongside roasted vegetables and a festive gravy.

Serving Suggestions

This Chicken Mushroom Potato Bake is fantastic on its own, but it also pairs well with:

• A simple green salad
• Steamed vegetables (broccoli or green beans are great)
• Garlic bread

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

FAQs

Let’s answer some common questions!

What type of chicken works best for this bake?

Chicken breast is my go-to, but you can also use chicken thighs for a richer flavour.

Can I prepare this dish ahead of time?

Yes! You can assemble the bake up to a day in advance and store it covered in the refrigerator. Just add a few extra minutes to the baking time.

Is it possible to use frozen spinach?

Absolutely! Just make sure to thaw it completely and squeeze out any excess water before adding it to the bake.

What cheese is best for the topping?

Cheddar is classic, but Gruyère, mozzarella, or a blend of cheeses all work beautifully.

Can I add other vegetables to this bake?

Definitely! Peas, carrots, or bell peppers would all be delicious additions.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it, and what you think!