Side Dishes
Betty Crocker’s scalloped potatoes and chicken recipe delivers the ultimate comfort food experience—tender chicken nestled between layers of creamy, cheesy potatoes. This classic dish transforms simple ingredients into a restaurant-worthy meal that’s perfect for family dinners or special occasions.
The secret lies in the slow bake, which ensures the chicken stays juicy while the potatoes develop a golden, crispy top.
What sets this recipe apart is the balance of flavors and textures: the rich, cheesy sauce between the potato layers, the savory chicken, and the crispy finish on top.
It’s a foolproof method that requires minimal effort but delivers maximum satisfaction. The dish bakes in the oven, allowing the flavors to meld together beautifully over time.
By the time it’s done, you’ll have a dish that’s hearty, comforting, and impossible to resist. The creamy cheese sauce soaks into every layer of potatoes, while the chicken remains tender and flavorful.
This recipe is designed to impress, whether you’re serving it to guests or treating yourself to a homemade favorite.
Ready in about 45 minutes, this dish is perfect for a weeknight dinner that feels like a celebration. The best part? It’s easy to customize with your favorite herbs or extra cheese for a personal touch. Let’s get started on creating this timeless comfort classic.
Ingredients for betty crocker scalloped potatoes and chicken
Juicy chicken and creamy cheesy layers make this comfort dish a crowd-pleaser every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 lb | Thinly sliced, peeled preferred |
| Boneless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Milk 🥛 | 1 cup | Whole milk for richness |
| Butter 🧈 | ½ cup | Unsalted, softened |
| All-Purpose Flour 🌾 | ¼ cup | For thickening sauce |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Panko Breadcrumbs 🍞 | ¼ cup | For crispy topping |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated for topping |
The potatoes are the star, so grab russet potatoes—they hold up best to slicing and baking. Pre-peeled, pre-sliced bags from Trader Joe's save time if you're in a rush, but fresh-cut gives you that restaurant-quality texture. For the chicken, boneless breasts are easiest, but thighs stay juicier. Pound them to even thickness—about 1/2-inch—so they cook uniformly. Costco often has great deals on pre-cut chicken breasts, but the regular grocery store stuff works too. Look for bright, plump potatoes with no sprouts or soft spots.
No heavy cream? Half-and-half or whole milk works in a pinch, but the dish won't be quite as rich. Pre-shredded cheese is convenient, but block cheese melts better—just grate it yourself. Running low on butter? Olive oil or margarine keeps things moving, though butter adds that unmatched flavor. The garlic can be jarred minced if you're short on time, but fresh minced is absolutely essential for that restaurant-quality taste. Diamond Crystal kosher salt is my go-to, but any kosher or sea salt will do. Fresh thyme is ideal, but dried works at half the amount—just make sure it's not ancient.
This dish reheats beautifully—honestly tastes better the next day once the flavors meld. Store leftovers covered in the fridge for up to 4 days. For the crispy topping, mix the panko and Parmesan right before baking—don't prep it ahead or it'll get soggy. Freezes well for up to 3 months, though the texture might get a little softer after thawing. Portion into individual servings before freezing for easy reheats.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots—just slice the potatoes, sear the chicken, and layer it all in one dish. The heavy cream and cheddar turn it into a creamy, cheesy dream without extra cleanup.
- Creamy-Cheesy Obsession: That sharp cheddar melted into the creamy sauce? It’s the kind of rich, tangy flavor that makes you forget to save leftovers. The chicken stays juicy while the potatoes soak up all that goodness—no dry bites here.
- Weeknight to Dinner Party: Honestly, this is my go-to for both lazy Tuesdays and hosting. For weeknights, I halve the recipe; for guests, I double it. The same creamy, cheesy layers impress everyone, and it reheats like a champ.
- Leftovers That Don’t Suck: Between us, most casseroles turn into sad, soggy messes the next day. Not this one—the cheddar stays sharp, the chicken stays tender, and the creamy sauce? Still luxurious. I’ve had it cold, reheated, and even as a breakfast hash.
Step-by-step instructions for Betty Crocker's scalloped potatoes and chicken
Here's how to build layers of cheesy comfort with perfectly juicy chicken—just like Betty Crocker would make.
Prep and Season the Chicken
Start by pounding the 1.5 lb boneless chicken breast to an even ½-inch thickness between two sheets of plastic wrap. This ensures even cooking and maximum juiciness. Season both sides generously with 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme, pressing the spices into the meat so they adhere well.
Heat 0.5 cup butter in a large skillet over medium-high heat until it foams. Add the seasoned chicken and cook for 5-6 minutes per side until the internal temperature reaches 165°F and the bottoms are golden brown. The chicken should release easily from the pan—if it sticks, don't force it. Transfer to a plate and let it rest for 5 minutes before slicing into ¼-inch thick strips. This resting step keeps the chicken tender and juicy.
Create the Creamy Cheese Sauce
In the same skillet (no need to clean it—the browned bits add flavor), melt 0.25 cup all-purpose flour over medium heat, stirring constantly for 1-2 minutes until it turns a light golden color. This is your roux, and it's the secret to that silky sauce. Slowly whisk in 1 cup milk and 1 cup heavy cream, letting the mixture come to a gentle simmer while stirring to prevent lumps.
Reduce heat to low and stir in 2 cups shredded sharp cheddar cheese until fully melted and smooth. The sauce should thicken slightly but remain pourable. Taste and adjust seasoning with more salt or pepper if needed. Here's the thing—this sauce is the heart of your dish, so don't rush it. Let it simmer for 2-3 minutes until it coats the back of a spoon. Remove from heat and stir in the 4 minced garlic cloves just before combining with the potatoes.
Layer the Potatoes and Chicken
Preheat your oven to 375°F. In a 9x13-inch baking dish, spread ½ cup of the cheese sauce on the bottom to prevent sticking. Arrange half of the thinly sliced 2 lb russet potatoes in a single layer, slightly overlapping if needed. Sprinkle with ¼ cup of the panko breadcrumbs and ¼ cup of the parmesan cheese for extra crunch and flavor.
Add half of the sliced chicken strips, then drizzle with ⅓ of the remaining cheese sauce. Repeat the layers—potatoes, breadcrumbs, chicken, and sauce—ending with a final layer of potatoes. The top layer should be potatoes so they get crispy while the chicken stays tender underneath. Drizzle the remaining sauce evenly over the top, then sprinkle with the remaining ¼ cup panko breadcrumbs and ¼ cup parmesan cheese for that golden, crispy finish.
Bake to Golden Perfection
Cover the baking dish tightly with aluminum foil and bake for 30 minutes. This initial covered baking ensures the potatoes soften evenly and the chicken stays juicy. After 30 minutes, remove the foil and bake for another 15-20 minutes until the top is golden brown and bubbly. The edges should be crispy, and the cheese on top should look slightly caramelized.
Let the scalloped potatoes rest for 10 minutes before serving. This resting time allows the layers to set and the flavors to meld together. The result? Tender, creamy potatoes layered with juicy chicken, all topped with a crispy, cheesy crust. Serve with a simple green salad or crusty bread to soak up all that delicious sauce—you'll want every last bite!
Pro Tips For Making Betty Crocker Scalloped Potatoes And Chicken
- Slice Potatoes Thinly: The recipe calls for "thin slices," but don’t eyeball it—aim for ¼-inch thick (about 6 slices per medium potato). Thicker slices stay gummy; thinner ones cook evenly and crisp at the edges. I learned this the hard way when my first batch turned into a soggy potato casserole.
- Poach Chicken First: Skip browning the chicken breast—poach it in simmering salted water for 12-15 minutes until just cooked (165°F internal temp). This keeps it moist and prevents it from drying out under the cheese sauce. My grandmother swore by this, and she was right: the texture is night and day compared to searing.
- Stir the Cheese Sauce: The recipe might say "just mix," but whisk the cheese into the warm cream (not boiling) until fully melted and smooth. If you dump cold cheese in, you’ll end up with lumps that no one wants. I skip this when I’m lazy, but the dish is noticeably better when I don’t.
- Bake Covered, Then Uncovered: Cover with foil for the first 45 minutes to steam the potatoes, then uncover for the last 15-20 minutes to let the cheese brown. This guarantees a creamy interior and a golden crust—no one wants a sad, pale top. (Yes, even if you’re impatient like me.)
Best sauces and condiments for this betty crocker scalloped potatoes and chicken
Creamy Garlic Sauce
The rich, cheesy sauce is the soul of this dish, and I always start with a proper roux. Melt 0.25 cup all-purpose flour in the same skillet you cooked the chicken—those browned bits add incredible depth.
Whisk in 1 cup whole milk and 1 cup heavy cream gradually to avoid lumps, then stir in 2 cups sharp cheddar cheese until fully melted. For extra flavor, fold in 4 minced garlic cloves just before layering.
This sauce should be velvety smooth and just thick enough to cling to the potatoes. 🧈
Herb-Infused Butter
For a flavor boost, I like to make a quick herb butter by mixing 0.25 cup softened butter with 1 tsp dried thyme, 1 tsp minced garlic, and a pinch of salt. Spread this on top of the potatoes before baking for a fragrant, crispy crust.
If you're short on time, just melt the butter and stir in the herbs before adding it to the sauce. The aroma alone makes this dish feel special.
Spicy Kick Option
Add a little heat by stirring ½ tsp smoked paprika or ¼ tsp cayenne pepper into the cheese sauce. For a smoky twist, I sometimes add 1 tbsp chipotle powder to the sauce or sprinkle it on top before baking.
If you love kick, try a pinch of red pepper flakes mixed into the panko topping. Just remember—start with less and adjust to taste!
Sour Cream Swirl
For extra creaminess, dollop ¼ cup sour cream over the top layer of potatoes before baking. The tang cuts through the richness and adds a silky texture. I also like to mix 1 tbsp sour cream into the cheese sauce for a lighter, more velvety finish.
This works especially well if you're watching calories but still want that creamy comfort.
Cheese Variations
Swap out the cheddar for Gruyère for a nutty depth or add ½ cup mozzarella for stretchy, gooey goodness. For a smoky flavor, try ½ cup smoked Gouda mixed into the sauce. If you're feeling adventurous, a sprinkle of feta cheese on top adds a briny contrast. Just
Save any leftover pan drippings from the chicken and use them to make a quick gravy. Whisk 1 tbsp flour into the drippings, then slowly add ½ cup milk** or broth until smooth. Simmer until thickened, then pour over the finished dish for an extra layer of flavor. This works especially well if you prefer a lighter sauce on top of your scalloped potatoes.Homemade Gravy
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts?
Chicken thighs stay juicier than breasts, so they're a great alternative. Just reduce the baking time by 5-10 minutes since thighs cook faster. Season them the same way and slice them ¼-inch thick before layering. The skin-on version adds extra flavor, but remove it before baking if you prefer.
How do I keep the potatoes from getting soggy?
The key is proper layering and baking technique. First, make sure your potatoes are sliced thin and evenly—about ⅛-inch thick. Pat them dry before layering to remove excess moisture. Also, don't skip the 10-minute rest after baking, as this lets the layers set. Finally, cover with foil during the first 30 minutes of baking to trap steam.
Can I make this dish ahead of time?
Yes, this dish actually tastes better the next day! Assemble it completely (including the crispy topping) and refrigerate uncovered for 1-2 hours before baking. This helps the potatoes absorb more flavor. You can also bake it ahead, cool completely, then refrigerate for up to 3 days. Reheat covered at 350°F for 20-25 minutes until warmed through.
What's the best way to reheat leftovers?
For the best results, cover the dish with foil and reheat at 350°F for 20-25 minutes. The foil prevents the top from drying out. If you're short on time, use the microwave on 50% power for 2-3 minutes, then cover with a damp paper towel for 1 minute to restore moisture. Avoid high microwave power as it can make the chicken rubbery.
Can I make this dish vegetarian?
You can substitute the chicken with hearty plant-based options! Try using chickpeas, mushrooms, or tofu for texture. For a meaty alternative, use seitan or tempeh that's been marinated in soy sauce and garlic. Just make sure your substitute holds its shape during baking and has good flavor absorption—chickpeas work best when lightly mashed before layering.