If you love cozy casseroles but want something a little different from traditional pasta lasagna, this Potato Lasagna with Chicken is such a delicious twist. Thinly sliced potatoes take the place of pasta and are layered with tender shredded chicken, tomato sauce, creamy cheese, and plenty of melted provolone.
It is hearty, comforting, and wonderfully easy to put together. As it bakes, the potatoes become tender while the cheesy chicken filling bubbles between the layers. The golden, melted cheese on top makes this casserole especially hard to resist.
Flavor & Texture Highlights
This casserole brings together savory chicken, aromatic onion and garlic, tangy tomato sauce, and creamy cheese in every bite. The potatoes provide a soft, tender texture that works beautifully in place of traditional lasagna noodles.
The provolone cheese melts into a rich, gooey layer and creates a golden finish on top. Fresh parsley adds a little freshness to balance the creamy and savory filling.
Jump to Section
- Why You’ll Love This Recipe
- What You’ll Need to Make This Recipe
- How to Make Potato Lasagna with Chicken
- Expert Tips
- How to Store and Reheat It
- What to Serve With
- Frequently Asked Questions
- Recipe Details
Why You’ll Love This Recipe
This potato lasagna is a comforting one-dish meal made with simple ingredients. It is a great way to use cooked chicken and turn it into something completely different and satisfying.
The recipe is also easy to customize. You can adjust the seasonings, add extra vegetables to the chicken filling, or use another melting cheese if you do not have provolone on hand.
What You’ll Need to Make This Recipe
Olive oil: Olive oil is used to sauté the onion and garlic and gives the filling a flavorful base.
Onion and garlic: These simple aromatics add savory depth to the chicken mixture and make the filling smell wonderful as it cooks.
Cooked shredded chicken: Using already-cooked chicken makes this recipe especially convenient. Rotisserie chicken is an easy option when you want to save time.
Tomato sauce: Tomato sauce adds moisture and a light tangy flavor that balances the creamy cheese.
Cream cheese: Cream cheese gives the chicken mixture a rich, smooth, creamy texture.
Potatoes: Thinly sliced potatoes take the place of traditional lasagna noodles. Using a mandoline helps create even slices that cook more consistently.
Provolone cheese: Provolone melts beautifully and creates the gooey, golden topping that brings the whole casserole together.
Parsley: Fresh chopped parsley adds a bright, fresh finish to the creamy chicken filling.
Exact measurements for all the ingredients are included in the recipe card below.
How to Make Potato Lasagna with Chicken Step by Step
Step 1: Prepare the Chicken Filling
Heat the olive oil in a skillet over medium heat. Add the chopped onion and crushed garlic and cook for about 4 minutes, stirring occasionally, until the onion softens and becomes fragrant.
Step 2: Add the Chicken and Tomato Sauce
Add the cooked, shredded chicken and tomato sauce to the skillet. Stir everything together and cook for about 3 minutes, allowing the chicken to warm through and absorb some of the tomato flavor.
Step 3: Make It Creamy
Add the cream cheese to the chicken mixture and season with salt, black pepper, and chopped parsley. Stir until the cream cheese is incorporated and the filling becomes creamy and evenly combined.
Step 4: Prepare the Potatoes
Peel the potatoes and slice them very thinly. A mandoline works especially well for this because it creates uniform slices. Place the potato slices in water while you finish preparing the casserole to help keep them from discoloring.
Step 5: Start Layering
Lightly grease a medium-sized baking dish with olive oil. Begin layering the casserole with some of the creamy chicken mixture, followed by a layer of sliced potatoes and another layer of chicken filling.
Step 6: Add the Cheese
Sprinkle some of the grated provolone between the layers, then continue alternating the chicken mixture, potato slices, and cheese until the ingredients are used. Finish with a generous layer of provolone on top.
Step 7: Bake Until Golden
Place the assembled casserole in a preheated oven and bake for about 30 minutes, or until the potatoes are tender and the cheese on top is melted, bubbly, and beautifully golden.
Step 8: Rest and Serve
Remove the casserole from the oven and let it rest for a few minutes before serving. This gives the layers a chance to settle, making the casserole easier to portion and serve.
Expert Tips
- Slice the potatoes as evenly and thinly as possible so they cook at the same rate.
- A mandoline slicer makes it much easier to create uniform potato slices.
- Do not skip seasoning the chicken mixture. The potatoes are mild, so the flavorful filling helps season the entire casserole.
- Use freshly grated provolone when possible for the smoothest melting texture.
- If your chicken mixture seems too thick, stir it well before layering so the cream cheese is evenly distributed.
- Let the casserole rest for several minutes after baking before cutting into it.
- Keep an eye on the cheese during the final minutes of baking so it becomes golden without burning.
How to Store and Reheat It
Allow leftover potato lasagna to cool before transferring it to an airtight container or covering the baking dish tightly. Store it in the refrigerator for up to 3 to 4 days.
Individual portions can be reheated in the microwave until hot. For a more golden, cheesy top, reheat portions in a 350°F (175°C) oven until warmed through.
What to Serve With
Because this casserole already contains chicken, potatoes, vegetables, and plenty of cheese, it can easily be served as a complete meal. A simple green salad makes a fresh side that balances the richness of the casserole.
You can also serve it with steamed broccoli, roasted vegetables, green beans, or a light tomato salad. A piece of crusty bread is another delicious option for soaking up any creamy sauce left on the plate.
Frequently Asked Questions
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is a convenient choice for this recipe. Simply remove the skin and bones, shred the meat, and use the amount called for in the recipe.
Do I need to cook the potatoes before layering?
The provided recipe uses thinly sliced raw potatoes that bake directly in the casserole. Slicing them very thinly and evenly helps them become tender during the baking time.
Can I use a different cheese instead of provolone?
Yes. Mozzarella, Monterey Jack, or a mild Italian cheese blend can work well if you do not have provolone available.
Can I add vegetables to the filling?
Yes. Finely chopped bell peppers, mushrooms, spinach, or zucchini can be added to the chicken mixture. Cook vegetables until tender before layering them into the casserole.
Can I make this casserole ahead of time?
Yes. You can assemble the casserole ahead of time, cover it, and refrigerate it until you are ready to bake. Because the ingredients will be chilled, you may need to allow a little additional baking time.
Why should the potatoes be kept in water?
Keeping the sliced potatoes in water helps prevent them from browning while you prepare the remaining ingredients. Drain and pat them dry before assembling the casserole.
Potato Lasagna with Chicken
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil, plus more for greasing
- 1 onion, chopped
- 2 cloves garlic, crushed
- 450 g cooked chicken, shredded
- 1 cup tomato sauce
- 1 cup cream cheese, about 200 g
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped, to taste
- 500 g potatoes, peeled
- 400 g provolone cheese, grated
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a medium-sized baking dish with olive oil.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and crushed garlic and sauté for about 4 minutes, until softened and fragrant.
- Add the shredded cooked chicken and tomato sauce. Stir and cook for about 3 minutes.
- Add the cream cheese, salt, black pepper, and chopped parsley. Stir until the mixture is creamy and well combined.
- Peel the potatoes and slice them very thinly using a mandoline or sharp knife. Place the slices in water until ready to assemble.
- Drain and gently pat the potato slices dry.
- In the prepared baking dish, layer some of the chicken mixture, followed by sliced potatoes and more chicken mixture.
- Add grated provolone between the layers as you assemble the casserole.
- Continue layering until all the chicken and potatoes are used, finishing with a generous layer of provolone cheese on top.
- Bake for about 30 minutes, or until the potatoes are tender and the cheese is melted, bubbly, and golden.
- Remove from the oven and let the casserole rest for a few minutes.
- Slice and serve warm.
Notes
For evenly cooked potatoes, slice them as thinly and uniformly as possible. A mandoline slicer works especially well. If the casserole is assembled ahead and refrigerated, allow additional baking time as needed until the potatoes are tender and the center is hot.
Final Thoughts
This Potato Lasagna with Chicken is a wonderfully cozy alternative to traditional lasagna. Tender potato slices, creamy chicken filling, tomato sauce, and melted provolone come together in a casserole that is hearty enough for dinner and easy enough for a busy weeknight.
It is the kind of recipe that makes the kitchen smell inviting while it bakes and brings everyone to the table when that golden cheese comes bubbling out of the oven. Serve it with a crisp salad or your favorite vegetables for a comforting homemade meal.