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Chicken Potato Casserole

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Servings: 9
  • Course: Main Dish

Class up your favorite meat and potatoes dish with garlic, rosemary and, of course, bacon.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Cook smarter, not harder, by baking your casserole in a Reynolds® Bakeware Pan. Instead of spending all night cleaning up after dinner, now you'll have time for dessert.


  • 3 cups of chicken stock
  • 1 skinned and pulled rotisserie chicken
  • 1/2 cup of all-purpose flour 
  • 1/2 cup of unsalted butter
  • 4 finely minced cloves of garlic
  • 6 strips of cooked and chopped crispy bacon
  • 6 thinly sliced large Yukon gold potatoes
  • 3 tablespoons of chopped fresh rosemary
  • Kosher salt and pepper to taste


Step 1

PREHEAT the oven to 400°.

Step 2

MELT the butter in a small saucepan and whisk in the flour until combined to form a roux. Set aside.

Step 3

BOIL the chicken stock in a large pot and whisk in the roux until it becomes very thick.

Step 4

SEASON the thickened chicken stock very well with salt and pepper.

Step 5

COMBINE the thickened stock, sliced potatoes, garlic, pulled chicken, ¾ of the chopped bacon and rosemary.

Step 6

SEASON again with salt and pepper and pour into a Reynolds® Bakeware Non-Stick 9x13 casserole pan.

Step 7

BAKE in the oven for 45 minutes.

Step 8

GARNISH the chicken potato casserole with remaining chopped bacon and rosemary.

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