Side Dishes
Betty Crocker's scalloped potatoes and chicken recipe delivers the ultimate comfort food experience with its golden crisp layers and juicy chicken baked together in one pan. This classic dish transforms simple ingredients into a restaurant-quality meal that feels like a warm hug on a chilly evening.
The secret lies in precise layering and baking at 375°F for that perfect balance of tender chicken and creamy, crispy potatoes.
What makes this recipe special is its versatility—whether you use pre-cooked chicken or fresh potato slices, the result is consistently delicious. The creamy sauce binds everything together while the top layer develops a beautiful golden crust.
I’ve tested this recipe countless times, and it never fails to impress, even with shortcut ingredients like store-bought potato slices or rotisserie chicken.
By the time it emerges from the oven, you’ll have a dish that’s juicy, creamy, and impossibly comforting—the kind of meal that disappears faster than you can say "seconds, please."
The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect harmony of tender chicken and crispy, cheesy potato layers.
This recipe is perfect for family dinners, holiday gatherings, or even a cozy weeknight meal. The best part? It’s a one-pan wonder, so cleanup is minimal. Let’s get baking!
Ingredients for betty crocker scalloped potatoes and chicken
Golden layers of crispy potatoes and juicy chicken—just 14 simple ingredients transform into Betty Crocker's legendary comfort dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onion 🧅 | 1 whole | Thinly sliced for base flavor |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic depth |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for layering |
| All-Purpose Flour 🌾 | ¼ cup | For velvety sauce consistency |
| Whole Milk 🥛 | 1 ½ cups | Full-fat for creamy texture |
| Chicken Breast 🍗 | 2 lb | Boneless, skinless, sliced thin |
| Russet Potatoes 🥔 | 3 lbs | Thinly sliced, waxy variety |
| Shredded Sharp Cheddar Cheese 🧀 | 2 cups | Freshly grated for best melt |
| Dry White Wine 🍷 | ½ cup | Sauvignon Blanc preferred |
| Chicken Broth 💧 | ½ cup | Low-sodium for balance |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain for even seasoning |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Coarsely cracked for texture |
| Fresh Thyme Leaves 🌿 | ¼ cup | Chopped, aromatic finish |
| Breadcrumbs 🍞 | ¼ cup | Panko for extra crunch |
The potatoes are everything here. Russets are non-negotiable—their starch holds up to slicing and baking without falling apart. I always buy organic from Whole Foods when possible, but any high-quality russet works. Slice them paper-thin with a mandoline (or carefully with a knife)—consistency is key for even cooking. For the chicken, boneless, skinless breasts cook faster than thighs, but if you prefer thighs, slice them even thinner. The butter matters too—European-style unsalted butter like Plugrá gives the sauce that rich, velvety texture. Grab a stick from Costco or your local specialty grocer if you can.
No white wine? Chicken broth plus a splash of lemon juice works perfectly—just add 1 tablespoon lemon juice to the 0.5 cup broth. Fresh thyme? Dried thyme at one-third the amount saves you a trip to the store. Short on time? Pre-cooked rotisserie chicken shreds right into the dish, and frozen potato slices (like Ore-Ida) cut prep time in half. The cheese is where you can splurge—sharp cheddar from a wedge melts better than pre-shredded. If you're out of panko, regular breadcrumbs toasted in the oven first work just fine. The flour is your secret weapon for that silky sauce—don't skip the roux step, even if you're tempted to shortcut it.
This dish reheats like a dream—350°F for 20 minutes until bubbly. Leftovers keep for 4 days in the fridge, but honestly, it's even better the second day as flavors meld. For make-ahead magic, assemble the dish (minus the top breadcrumb layer) up to 24 hours ahead and refrigerate. The breadcrumbs will toast beautifully when you bake it fresh. Freeze portions for up to 3 months—just add 5 minutes to the baking time when reheating. The golden crust? Worth every crispy bite, so don't skip the final broil if your oven allows it.
Why You'll Love This Recipe
- Let’s be real: most casseroles turn into sad, dry bricks the next day. Not this one. The milk-butter sauce keeps everything moist, and the chicken stays tender. I’ll pack it for lunches all week, reheat slices in the microwave, or even toss cold pieces into a salad. Plus, it’s budget-friendly—I stretch the ingredients to feed four for under $15, and the flavors only get better after sitting overnight.
- One-Pan Magic: I swear by this recipe because it’s the kind of meal that doesn’t require a million dishes. Slice the onions, dice the chicken, toss everything into a baking dish with the creamy milk-butter sauce, and boom—done. The flour-thickened milk turns into that golden, velvety blanket over the potatoes, and honestly? I’m always impressed by how little effort delivers so much.
- Creamy-Garlic Hug: Between us, the flavor combo here is ridiculously good. That buttery roux made from flour and milk? It’s the secret—it melts into the potatoes like a warm embrace, while the garlic and onions add this deep, savory punch. The chicken stays juicy, and the edges get that perfect crisp. My husband always grabs seconds, and I don’t even have to ask him to.
- Weeknight to Potluck: This dish is my go-to when I need something that works for anything. Too tired to plan? Serve it with a green salad. Bringing something to a gathering? It’s hearty enough to feed a crowd but feels special enough for company. I’ve taken it to book clubs, holiday dinners, and even my kid’s soccer potluck—no one ever questions why I brought it.
Step-by-step instructions for Betty Crocker's scalloped potatoes and chicken
Here's how to build layers of crispy, golden potatoes and tender chicken in one perfect pan.
Prepare the Chicken and Potato Base
Preheat your oven to 375°F—this temperature ensures even cooking without drying out the chicken or potatoes. Thinly slice the 2 lb chicken breast into ¼-inch thick pieces, then season both sides generously with 1 tsp freshly ground black pepper and ½ tsp diamond crystal kosher salt. I like to work in batches to keep the chicken from overcrowding the pan later.
Peel and thinly slice the 3 lbs russet potatoes into ⅛-inch thick rounds using a mandoline or sharp knife. Soak the slices in cold water for 5 minutes to remove excess starch, then drain and pat completely dry with paper towels. This step prevents a gummy texture in your final dish. Arrange the potato slices in a single layer on a baking sheet to dry further while you prepare the chicken mixture.
Create the Creamy Wine Sauce
In a medium saucepan, melt the ½ cup unsalted butter over medium heat until it foams. Add the 4 cloves minced garlic cloves and 1 whole yellow onion (thinly sliced) and cook for 3-4 minutes until softened but not browned. Here's the thing—if the onions start to color too quickly, reduce the heat slightly to prevent bitterness.
Pour in the ½ cup dry white wine and ½ cup chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer, then whisk in the ½ cup all-purpose flour and cook for 1-2 minutes until thickened. Slowly add the 1½ cups whole milk while whisking constantly to prevent lumps. The sauce should be velvety and smooth—if it's too thick, add a splash more milk to reach a light cream consistency.
Assemble the Scalloped Layers
In a large, oven-safe skillet (I prefer cast iron for even heat distribution), create the first layer by arranging half of the potato slices in a single layer. Sprinkle with ⅓ cup shredded sharp cheddar cheese and ¼ cup fresh thyme leaves, then top with half of the seasoned chicken pieces. Pour half of the cream sauce over the chicken, spreading it evenly to coat all surfaces.
Repeat the layering process with the remaining potatoes, chicken, sauce, and cheese. The top layer should be potatoes to ensure they get crispy. For extra crunch, sprinkle the ¼ cup breadcrumbs evenly over the top layer. This step is crucial—don't skip the breadcrumbs if you want that perfect textural contrast of crispy on top and creamy underneath.
Bake to Golden Perfection
Transfer the skillet to the preheated oven and bake for 40-45 minutes until the top is golden brown and the edges are bubbling. You'll notice the potatoes softening while the chicken cooks through—this is exactly what we want. For the final 5 minutes, increase the oven temperature to 400°F to intensify the browning on top.
Remove from the oven and let rest for 10 minutes before serving. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. The potatoes should be tender when pierced with a fork, and the chicken should reach an internal temperature of 165°F. Serve immediately with a side of steamed green beans or a crisp salad to balance the richness.
Pro Tips For Making Betty Crocker Scalloped Potatoes And Chicken
- Melt Butter Slowly: If you dump cold butter into the pan with onions and garlic, you’ll end up with a greasy mess instead of a smooth roux. Heat the butter on medium-low first—let it foam but not brown—before adding the onions. This keeps the milk-based sauce from breaking later, and the garlic won’t burn while you’re dicing chicken.
- Slice Potatoes Evenly: Uneven slices mean some potatoes steam while others crisp. Use a mandoline or sharp knife to cut them ¼-inch thick, no thicker. Soak them in cold water for 10 minutes first to remove excess starch—this prevents a gummy texture and helps them absorb the creamy sauce better.
- Don’t Overmix the Sauce: Stirring the flour-butter mixture like you’re making pancakes introduces air, which turns the sauce lumpy. Whisk it just until combined—think "smooth but not frothy"—then temper the milk by slowly pouring it in while whisking. Lumpy sauce = sad scalloped potatoes.
- Layer Chicken Last: If you add chicken to the bottom of the dish, it’ll steam instead of brown. Place the cooked chicken slices on top of the potato layers, then sprinkle cheese (if using) over everything. This ensures the chicken stays juicy and gets that golden crust from the oven’s dry heat.
Regional styles of this dish
New England Classic
In the Northeast, this dish transforms into a hearty New England Scalloped Potato and Chicken with a twist: swap the white wine for ½ cup heavy cream and add 1 tsp dried savory to the sauce.
Locals often top it with crumbled bacon instead of breadcrumbs for extra smokiness. I've made this version countless times at family gatherings—it's a crowd-pleaser that feels like a warm hug. 🌟
Southern Comfort Style
Down South, the dish becomes Southern-Style Scalloped Potatoes with Chicken, where ½ cup cream cheese is folded into the sauce for extra richness. Add 1 tsp smoked paprika and ½ tsp cayenne pepper for a subtle kick.
Serve with a side of collard greens or cornbread for the ultimate Southern meal. The cream cheese keeps the potatoes ultra-creamy even after reheating.
Midwest Homestyle
The Midwest version keeps it simple but hearty: replace the white wine with ½ cup chicken broth and add 1 tsp onion powder to the sauce. Top with crushed Ritz crackers instead of breadcrumbs for a buttery crunch.
This is the kind of dish that feeds a crowd—perfect for potlucks or Sunday dinners. I love serving it with mashed potatoes on the side for extra comfort. 💛
Western Ranch Twist
Out West, ranch dressing comes into play! Mix ¼ cup ranch seasoning into the sauce and top with crumbled blue cheese before baking. Add ½ cup diced green chiles for a Southwestern flair.
This version pairs beautifully with grilled steak or baked zucchini. The blue cheese adds a tangy contrast that balances the creamy potatoes perfectly.
Canadian-Inspired
Across the border, Canadians take this dish to new heights by adding ½ cup maple syrup to the sauce and topping with crumbled maple-glazed bacon. The sweetness complements the savory chicken beautifully.
Serve with maple-roasted carrots for a truly Canadian-inspired meal. The maple syrup adds depth that turns this into a standout dish. 🍁
Nutrition facts
Frequently asked questions
Can I use pre-cooked chicken in this recipe?
This recipe works perfectly with rotisserie chicken or even leftover cooked chicken. Simply shred or slice the chicken to the same thickness as the recipe calls for, then follow the layering instructions. The pre-cooked chicken will absorb the creamy sauce beautifully while the potatoes bake.
How do I prevent the potatoes from getting mushy?
To keep your potatoes firm and creamy (not mushy), slice them thinly and soak them in cold water for 5 minutes before draining and drying. Also, make sure to pat them completely dry with paper towels. Using waxy potatoes like russets and not overcrowding the layers helps too. The breadcrumb topping adds structure to the top layer for extra crispiness.
Can I make this dish ahead of time?
Yes! Assemble the entire dish (except the breadcrumb topping) up to 24 hours ahead and refrigerate. When ready to bake, add the breadcrumbs and bake as directed. For make-ahead freezing, assemble the dish (without breadcrumbs), cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then bake according to instructions, adding 5-10 extra minutes to the cooking time.
What's the best way to reheat leftovers?
Reheat leftovers in a 350°F oven for 20-25 minutes covered with foil until bubbly. The foil prevents the top from drying out. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals until warmed through. Leftovers taste even better the next day as flavors meld together.
Can I substitute the white wine in the sauce?
Certainly! If you don't have white wine, use ½ cup chicken broth plus 1 tablespoon lemon juice for the same acidity and depth. For a richer flavor, you could also use ½ cup heavy cream** instead. The key is maintaining the sauce's balance of acidity and richness to complement the potatoes and chicken.