Au Gratin Chicken and Potato Bake

READY IN: 1hr 5mins
Recipe by Lorac

Packaged au gratin potato mix is the magic ingredient for this one dish dinner casserole.

Top Review by Chef shapeweaver

I made this recipe on 1/8/13 for mine and my SO's dinner,and most importantly the Cook-A-Thon for our dear Lorac. :) I used one large chicken breast which was pounded to 1/3 inch piece and cut in half.Before browning, the chicken was sprinkled on both sides with a bit of seasoned salt & pepper. Since I didn't have the correct box size of the potatoes,the liquid portion of the recipe was adjusted to the directions on the box. For the veggies, I used some leftover peas and carrots. As I was adding the onions and mustard a small amount of pepper was also added. After 45 minutes of baking time,the breadcrumbs and Parmesan cheese was added and returned for another 5 minutes or so. We both liked it enough to give it a good " SOLID " 4 stars. Thanks for posting and, " Keep Smiling :) "

Ingredients Nutrition

  • 2 12 lbs of your favorite chicken parts
  • 1 (5 1/4 ounce) package au gratin potato mix
  • 2 14 cups boiling water
  • 23 cup milk
  • 14 teaspoon ground mustard
  • 2 tablespoons grated onions
  • 1 (10 ounce) package frozen mixed vegetables, thawed and drained
  • 14 cup Italian style breadcrumbs
  • 2 tablespoons grated parmesan cheese


  1. Preheat oven to 350ºF.
  2. In large skillet, sprayed with non-stick cooking spray, brown chicken on all sidesand drain on paper towels.
  3. Pour potatoes and sauce mix into large rectangular baking pan.
  4. Stir in water, milk and mustard.
  5. Mix in onion and vegetables.
  6. Top with chicken pieces.
  7. Roast, uncovered, 45 to 55 minutes.
  8. Sprinkle with breadcrumbs and cheese.
  9. Cook another 5 minutes, or until breadcrumbs brown and chicken juices run clear when stuck with a fork.

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