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Chicken Potato Bake
Chicken Potato Bake

Before you jump to Chicken Potato Bake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

The benefits of healthy eating are these days being given more publicity than ever before and there are good reasons why this is so. Poor diet is one factor in diseases such as heart disease and high blood pressure which can put a drain on the economy. While we’re constantly being counseled to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. A lot of people typically think that healthy diets demand a great deal of work and will significantly alter how they live and eat. In reality, however, simply making a few small changes can positively impact day-to-day eating habits.

The first change to make is to pay more attention to what you buy when you do your food shopping as it is likely that you tend to pick up many of the things without thinking. For instance, most likely you have never checked the box of your favorite cereal to see how much sugar it has. One nutritious substitute that can give you a good start to your day is oatmeal. By mixing in fresh fruit, you can improve the flavor and, before you know it, you will have made a good change to your diet.

Evidently, it’s not at all difficult to start integrating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to chicken potato bake recipe. To make chicken potato bake you need 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Chicken Potato Bake:
  1. Provide 2 1/2 lbs breast cubed chicken
  2. Get 3 oz. Bacon bits
  3. Take 1 (22 oz.) jar alfredo sauce
  4. Prepare 2 1/2 cubed yellow gold potatoes
  5. Provide 1 (15 oz.) Italian dressing
  6. Use 1 onion, diced
Instructions to make Chicken Potato Bake:
  1. Marinate cubed chicken for 2 hrs using 1/2 of a bottle of Italian dressing.
  2. Melt 3 sticks of butter in 13×9 pan. Add cubed potatoes in butter.
  3. Saute diced onions and 3 oz of bacon bits in separate skillet til golden brown.
  4. Add the onion mixture to potatoes. Pour the second half of the bottle over the potatoes.Bake for 1 hr at 425.
  5. Drain left over butter. Add chicken mixture to the potatoes and bake for 45 minutes.
  6. Stir mixture together in pan. Spread the mixture evenly out in the pan.
  7. Then drizzle the 22 oz jar of alfredo sauce over the entire mixture. Sprinkle 4 oz of shredded mozzarella and provolone cheese. Sprinkle 1 oz of bacon bits. Return to oven to bake 15 minutes. Then broil on high for a few minutes to brown the cheese. Let sit for 20 minutes and enjoy. Serve salad and garlic bread. Enjoy.

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