A Chicken and Potato Bake made from chicken thighs cooked with onions, celery, carrot, creamed corn, mushroom, garlic and mixed herbs, topped with oven baked potatoes and golden cheese. A hearty and filling meal, perfect for the cooler months.
This Country Chicken Bake was a glorious, happy accident of sorts. I had the gist of the idea in my head, but originally I wanted to make it with corn kernels. I accidentally grabbed a can of creamed corn while at the supermarket and decided to just roll with it! The creaminess added a whole new dimension to the bake and I was so pleased with how it turned out!
Chicken is by far the most popular dinner category on my website. For more great chicken thigh recipes, why not check out my Tuscan Chicken Thighs or my Apricot Chicken Tray Bake.
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Ingredient notes:
- Chicken: I used chicken thighs in this recipe. They give the dish a lovely depth of flavour. You could also use chicken breast if you prefer.
- French Onion Soup Mix: Feel free to use any packet of soup mix that you like here. You can also use gluten free French Onion soup mix of you need to.
- Corn: I was planning on using corn kernels in this recipe, but I accidentally grabbed the wrong can in the supermarket! And while it was a happy accident and turned out so well, you could definitely use corn kernels if that's what you have in the cupboard.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 200°C fan bake. Dice the potatoes into 1 cm cubes, then place on a lined baking tray. Drizzle with olive oil, season with salt and scatter over the rosemary. Place in the oven and bake for 20 minutes while you prepare the filling. In a large frying pan, heat the olive oil over medium heat. Add the onion, carrot, and celery. Cook for 5 minutes.
Cut each chicken thigh into 3 pieces, then add to the pan. Add the mushrooms and garlic, then cook while stirring for another 5 minutes. Add the creamed corn, boiling water, onion soup mix and herbs to the pan. Stir together until combined then remove from the heat.
Transfer the filling into a large baking dish. Bake in the oven for 20 minutes. Give the roasted potatoes a shake and bake for 20 minutes more at the same time as the filling.
Remove the filling dish from the oven and give it a stir. Remove the roasted potatoes then spread them over the top of the filling. Grate over the cheese and parmesan.
Turn the oven to the grill setting and grill for 5 to 10 minutes, until the cheese is golden and bubbling. Be careful not to let the topping burn.
Serve with a side of seasonal green vegetables.
Recipe FAQs:
Most of the ingredients are gluten free, however, many French Onion Soup sachets are not. In New Zealand you can get a gluten free version from Cully's Kitchen called Savoury Onion Dip.
The chicken filling could absolutely be frozen. However, chunks of potatoes can change texture in the freezer so I wouldn't recommend freezing that part.
Storage:
Store any leftover Country Chicken Bake in an airtight container in the fridge for up to three days. Reheat in the oven or the microwave until piping hot.
Roasted potatoes aren't the best for freezing as they can change texture and become a bit spongey.
Top tips:
- You can swap the French onion soup mix for your favorite type of packet soup.
- Feel free to add any extra vegetables you have in the fridge.
- You can also swap the potatoes for diced pumpkin or kumara (sweet potato).
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Country Chicken and Roast Potato Bake
Chicken thighs cooked in a casserole with onion, garlic, carrots, celery, mushrooms, creamed corn and French Onion Soup mix, topped with golden roasted potatoes and cheese.
Ingredients
Chicken Filling:
- 1 tsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, sliced
- 1 kg boneless chicken thighs
- 100 g mushrooms, halved
- 2 clove garlic, crushed
- 1 can creamed corn
- 1 cup boiling water
- 1 packet French onion soup mix
- 1 tsp dried mixed herbs
Topping:
- 600g potatoes, peeled and diced
- 1 tsp olive oil
- 1 sprig rosemary, chopped
- 50 g Colby cheese, grated
- 20 g Parmesan cheese, grated
Instructions
- Preheat the oven to 200°C fan bake.
- Dice the potatoes into 1 cm cubes, then place on a lined baking tray. Drizzle with olive oil, season with salt and scatter over the rosemary. Place in the oven and bake for 20 minutes while you prepare the filling.
- Filling: In a large frying pan, heat the olive oil over medium heat. Add the onion, carrot, and celery. Cook for 5 minutes.
- Cut each chicken thigh into 3 pieces, then add to the pan. Add the mushrooms and garlic, then cook while stirring for another 5 minutes.
- Add the creamed corn, boiling water, onion soup mix and herbs to the pan. Stir together until combined then remove from the heat.
- Transfer the filling into a large baking dish. Bake in the oven for 20 minutes. Give the roasted potatoes a shake and bake for 20 minutes more at the same time as the filling.
- Remove the filling dish from the oven and give it a stir. Remove the roasted potatoes then spread them over the top of the filling. Grate over the cheese and parmesan.
- Turn the oven to the grill setting and grill for 5 to 10 minutes, until the cheese is golden and bubbling. Be careful not to let the topping burn.
- Serve with a side of seasonal green vegetables.
Notes
- You can swap the French onion soup mix for your favorite type of packet soup.
- Feel free to add any extra vegetables you have in the fridge.
- You can also swap the potatoes for diced pumpkin or kumara (sweet potato).
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 585Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 222mgSodium: 784mgCarbohydrates: 48gFiber: 5gSugar: 7gProtein: 52g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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