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Chicken Mushroom and Potato Casserole

This Chicken Mushroom and Potato Casserole recipe is loved by my whole family.  A chicken casserole with potatoes, bacon, and mushrooms.

Chicken Mushroom & Potato Casserole in a casserole dish. Topped with cheese, bacon, and greens.

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One of the best Casserole recipes!

Growing up, my mom made a similar casserole recipe. She made one just like this one but she called it French Style Potatoes. The only difference from the recipe below is that she smothered each layer of the casserole with mayo, which I am not a fan of. So I made some additions/substitutions that you might like!

I added some crisped up smoked bacon that added an amazing aroma as well as flavor to the dish, and all that rendered fat was then used to brown the mushrooms. Yuummm!

Close up picture of chicken mushroom potato casserole. Great casserole recipes with chicken and potato.

A spin off the traditional Potato Casserole

If you’re looking for a spin on the traditional meat and potatoes dinner, I think you’ll love this one! Having the potatoes roast in the juices of the chicken, mushrooms, and bacon makes the potatoes so tender and absolutely amazing! This potato casserole is not the same without the meat and mushrooms! Make it once and this casserole will be your new family favorite comfort food!

Chicken Mushroom & Potato Casserole on a plate with greens.

Can I omit mushrooms in this chicken casserole?

Of course, you can! Only you know what your family loves best and omitting the mushrooms from this recipe is totally ok.

If you want to really up the recipe, you can add more cheese to the top of the potatoes and make it really ooey and gooey. This is a foolproof recipe that is guaranteed to make your dinner table go silent as everybody will be too eager to stuff their faces with this mouthwatering Chicken Mushroom and Potato Casserole!

How to make Chicken Mushroom and Potato Casserole

  • Cook the bacon until crispy. Add onions, cook until golden. Remove onions and bacon leaving the grease.
  • Heat the leftover bacon grease, saute mushrooms until brown.

How to saute the bacon and mushrooms for the chicken mushroom potato casserole.

  • Peel and slice potatoes into ⅛ inch slices. Add salt, pepper, and garlic powder and toss to coat.
  • Cut the chicken into 1-inch pieces and season.

Step by step pictures on how to slice the potatoes, and prepare the chicken for this chicken mushroom casserole.

  • In a casserole dish add a layer of chicken. Then half the bacon and onions, and a little bit of cheese.
  • Next add mushrooms, the rest of the bacon and onions, cheese, and salt and pepper to taste.
  • Lastly, place the potatoes on top. Mix and pour the chicken stock and cream on top. Cover dish with foil.

Step by step picture of how to layer the casserole dish.

  • Bake for 15 minutes at 450 F, then reduce to 350F and bake for another 40 minutes.
  • Remove the foil and bake for an additional 20 minutes.
  • Once done, sprinkle some cheese, fresh greens, and serve immediately.

Note: this chicken mushroom casserole can be prepped ahead of time by preparing and layering everything but the potatoes. When you’re ready to cook the dish, just peel, slice, layer the potatoes and put it in the oven and follow with the rest of the instructions.

Chicken Mushroom & Potato Casserole after out of the oven and how to sprinkle bacon, cheese, and greens on top.

Meat and potatoes dinner

There are many ways you can prepare meals with meat and potatoes. I especially love preparing casseroles. They are easy and so yummy. What is your favorite Meat and Potatoes dinner recipe? Share in the comments below, I would love to hear about your favorites!

Other easy dinners you will enjoy!

Chicken Mushroom and Potato Casserole

4.86 from 27 votes

Potato casserole with chicken, mushrooms, bacon, and cheese. The casserole is layered and baked in the juices of the meats making a delicious casserole dish. 

Author: Marina | Let the Baking Begin
Course: Main Course
Cuisine: American, French
Keyword: chicken mushroom and potato casserole
Calories: 308 kcal
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 6 servings



  • 3 lbs potatoes
  • 2 chicken breasts
  • 10-12 button mushrooms, quartered
  • 4 bacon strips thick cut, cut into ⅓ inch pieces
  • ½ large onion diced
  • cup cheese grated mozzarella/gouda/cheddar
  • ½ cup stock or bullion
  • ¼ cup heavy whipping cream or Half & Half as a lighter alternative
  • Salt & Pepper to taste
  • Garlic powder or Ranch seasoning
  • ¼ cup green onion chopped
  • 2 Tbsp Italian Parsley chopped



  1. Heat a skillet over medium heat, add the chopped bacon and render 4 pieces bacon until it crisps up. Add 1/2 of a chopped onion to the bacon and continue cooking until the onion is golden in color. Tilt the skillet to the side allow the fat to drip to the bottom and remove the onion and bacon in a separate bowl

  2. Heat the skillet on high with the bacon fat in it, add 10-12 quartered mushrooms and brown them over high heat, stirring frequently. Remove from heat.

  3. Peel 3 lbs potatoes and slice them into ⅛ inch slices using a mandolin slicer or a knife. Add salt, freshly ground pepper and garlic powder or ranch seasoning and toss to coat, separating the slices to season evenly.

  4. Cut the chicken breast into 1-inch pieces. Add seasoning (salt, black pepper, garlic powder or ranch powder) and toss to coat.
  5. Layer the ingredients in the following order: chicken, half of bacon and onion mixture, light sprinkling of cheese, mushrooms, bacon & onion mixture, a little bit of salt & pepper to season the mushrooms, light sprinkling of cheese and lastly toss most of the potatoes on top, leaving about ⅓ of them to arrange nicely on top of everything else. Now mix the chicken stock & cream (or replace the cream with stock if you want to save on calories) and pour on top. Cover the baking dish with foil or lid.
  6. Place into preheated to 450°F oven and bake for 15 minutes, then reduce heat to 350 and bake for another 40 minutes. Remove the foil or the lid and cook for additional 20-30 minutes or until the top is golden brown. Once out of the oven sprinkle with some cheese (it will melt from the potatoes being hot), chopped chives/green onion & parsley. Serve immediately.

Recipe Notes

Notes: this casserole can be prepped ahead of time by prepping and layering everything but the potatoes. When you’re ready to cook the dish, just peel, slice, layer the potatoes and put it in the oven and follow with the rest of the instructions.

Nutrition Facts
Chicken Mushroom and Potato Casserole
Amount Per Serving
Calories 308 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Cholesterol 53mg18%
Sodium 287mg12%
Potassium 1256mg36%
Carbohydrates 31g10%
Fiber 6g25%
Sugar 1g1%
Protein 18g36%
Vitamin A 410IU8%
Vitamin C 30.1mg36%
Calcium 128mg13%
Iron 7.9mg44%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Joshua Coetzer

    Always so runny

    · Reply
    • This might mean that you need to cook it a little longer, to allow more liquid to evaporate. If you’d rather have no liquid at all, you can pre-sear the chicken before assembling the casserole. Hope this helps!

      · Reply
  • Meli

    Soooo delicious! I followed the recipe, changed nothing. Turned out perfect! Thank you.

    · Reply
  • This recipe is delicious! My husband loved it so much he took a second helping, which he rarely does with any meal. I will make it again for sure.

    · Reply
  • Stef

    Can I use pork? The chicken turned out absolutely amazing but I have a ton of pork available

    · Reply
    • Hi Stef, I haven’t made it with pork, so can’t advise you on it. But if you try it, I’d love it if you shared how it went, may be it can help other readers that have the same question.

      · Reply
  • Jen

    I made this with half and half and it curdled. I followed the recipe exactly so not sure what happened?

    · Reply
  • Walter

    How large of a casserole dish?
    I’m going to assume 2 quart?

    · Reply
  • janet pavlich

    What size dish should I use? Also, how does the broth and cream thicken. In your picture it looks soupy? thanks

    · Reply
  • Donna Burrows

    chicken mushroom and potato casserole

    I understand that nutritional values are not exact And depend on the maker for the most part. But when I look at yours, on this recipe it doesn’t tell me how many servings this particular recipe yields. it doesn’t tell me what a serving actually is, as far as size. I’m sure I can research and figure it out for myself, but it would be nice to be able to use the information that you’ve listed. It looks delicious and I’m going to make it this afternoon.

    · Reply
    • Hi Donna,
      Thank you so much for your comment!
      On the recipe card, right above the ingredients you will find that this recipe is for up to 6 people. These are modest portions, so if you’re feeding men or want leftovers, you can increase the recipe.

      Thank you 🙂

      · Reply
  • Madeleine Fuchs

    Hello! Thank you for the recipe. I just took it over to my neighbor’s home. I only tasted the sauce and it was amazing. Also, I used beef stock and that is tasty. In this week I want to cook it again for my family.

    · Reply
  • Jeanne Peterson

    Thank you. The food is beautifully prepped and photographed. Can’t wait to try out

    · Reply
  • Oli

    Sounds like a great recipe!
    Does the liquid need to cover all of the potatoes or just go underneath to the lower layers?
    Thank you

    · Reply
    • Just underneath the lower levels. It doesn’t have to cover anything, because the ingredients are baked even if there was no liquid at all.

      · Reply
  • Ed

    This was good. I made a few changes the second time I made it: I added 2 tsp fresh thyme leaves to the chicken, seasoned the mushrooms while sautéing, browned the chicken for two minutes, and made a roux with 2 Tbsp each of flour and butter. After browning the roux for a minute or so, I whisked in the chicken stock, the half and half (1 cup of each), and added in a quarter cup of gouda. I seasoned the sauce with salt, pepper, and two minced garlic cloves.

    · Reply
  • Tanya

    I have made this dish several times and every time its a hit. Thank You

    · Reply
  • judy

    Looks scrumptious!! I’m going to try and double this to bring to work for my co-workers. I think they’ll love it. It just looks so comforting. I like the suggestion of carrots that another poster had, and the use of half-n-half to cut calories. Thanks for a wonderful recipe!!

    · Reply
  • Summer

    Made this casserole last night and it was so mouth watering good. It reminded me somewhat of Chicken Pot Pie without the pastry crust. I used salt pork cut up very small instead of bacon … also used real garlic (2 cloves minced) instead of garlic powder. I only had half the amount of mushroom but I had a head of broccoli in the fridge so I fried it up only a couple of minutes to sweat it and added it to the mushroom mixture. To the chicken I added salt, pepper, thyme and a little smoked paprika. I baked it exactly as directed and OMGoodness it turned out so good that this will be a keeper in our house. It’s the type of recipe that you could easily double when the kids are visiting with the grandkids.

    · Reply
    • Summer

      forgot to rate it …

      · Reply
    • What a great review, thanks Summer for your feedback! Hope you find more great recipes that your family will enjoy on this blog!

      · Reply
  • Kristen

    Maybe your mom called it french potatoes because it is similar to a tartiflette.. or at least your version is I don’t think the French would use mayo in a dish like this lol

    · Reply
    • Haha Kristen, that might be it!
      In Ukraine, they didn’t really sell the pre-packaged heavy cream, which is used in tartiflette, so mayo might’ve been what they used to substitute it with. I know, not ideal, but I guess when you have to make do with what you got, this works?

      · Reply
  • Nataliya

    Hi. Can I prepare this a day ahead and refrigerate, and cook it the next day?

    · Reply
    • Hi Nataliya,
      you can probably prepare everything but the potatoes. I would think that the potatoes would turn brown if not cooked right away.

      · Reply
  • Nancy

    Delicious. Huge hit with everyone. I even put in some cut up carrots, only because I had them. Wanted it to be a one pot meal. Too lazy to make a salad. I made gravy on the side but didn’t need it. Will definitely make this again. Can’t wait to eat it for left over. Thanks for the recipe.

    · Reply
  • Dwalk

    My girlfriend and I have made this several times and never the same way. Mix chicken and potatoes , sometimes adding broccoli florets and or cauliflower, cream soups in place of heavy cream. Every time it is WONDERFUL!!!!

    · Reply
  • Ann Mangini

    How much salt/pepper and garlic powder please? quantities of spices for both the potatoes and chicken portion please? thanks look amazing!

    · Reply
  • Olga

    The fact that my boyfriend doesn’t like mushrooms just kills me, because I love them!!! I’ll have to make this but I think i’m going to have to skip the mushrooms :(. Or just make a smaller portion just for myself with a ton of mushrooms ;).

    · Reply
    • Make half with mushrooms and half without 🙂

      · Reply
      • Madeleine Fuchs

        My hubby does not like mushrooms. I always substitute carrots or peas.

        · Reply
  • Carrie

    Does the chicken cook through? I almost want to brown it before I put the chicken in the bottom.

    · Reply
    • Oh yes! It cooks though and becomes very soft and tender. But you can definitely brown it before adding it. It will be good either way.

      · Reply
      • Carrie

        I did make your recipe last night and it was delicious. However, I had a lot of extra liquid and needed a slotted spoon to serve. Any tips? It also took quite a bit of time to put it all together for a Monday night! Have you ever made two batches of the base and freeze one? I know that you mentioned preparing everything early and then adding the potatoes before baking. I wasn’t sure if you have tried freezing it. Not sure how the mushrooms would hold up?

        · Reply
  • eve

    Hi! Man, this looks sooo good!! My mouth is watering 🙂 Im planning to make it this week, but I have a question: the recipe asks for cream. Do you mean heavy whipping cream/half&half?

    · Reply
  • yaviana

    It was simply delicious! I had to halve most ingredients as my casserole dish is tiny. Thank you!

    · Reply
  • A

    Thank you, looks very appetizing

    · Reply
  • Katie

    Making this dish for Super Bowl .

    · Reply
  • vikalinkafood

    This casserole is the epitome of comfort food! It looks plain glorious!

    · Reply
  • Oksana

    Marina what is the size of your casserole dish?

    · Reply

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