French Onion Chicken Potato Bake

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DipYourWay #CollectiveBiaskraft-french-onion-chicken-potato-bake

I have a confession. I love casseroles. They are perfect for our large family and are always something that everyone loves. Casseroles are a win-win, which is great for this tired, busy mommy! I was so excited to conjure up a new recipe with the Kraft French Onion Dip hidden within, and it is incredibly tasty! Not to mention, this new dinner is yet another hit with my kiddos. Yay!

This french onion bake is savory and flavorful, with a bit of tasty crunch on top. How can you go wrong? Well, you can’t. I’m so excited to share the recipe with you, so I am just going to dive into it!

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To make this amazing dinner, you are going to need the following ingredients:

  • 15-18 baby red potatoes, diced
  • 4 uncooked chicken breasts, cubed
  • 1/2 cup olive oil
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 1 container Kraft French Onion Dip
  • 2-3 cups Kraft cheese of choice (I prefer the 3-cheese blend.)
  • 1 TB butter
  • 1 cup Italian panko crumbs

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Let’s get cooking . . . er, baking!

  • Preheat your oven to 475 degrees.
  • Grease a 9×13 baking dish with cooking spray.
  • Place your diced potatoes in a large bowl.
  • Mix together the olive oil, Italian seasoning, salt, pepper, and garlic powder.
  • Pour mixture over the diced potatoes and mix well, making sure the potatoes are well coated.
  • Using a slotted spoon, scoop the potatoes into your baking dish, being sure to leave behind as much of the oil mixture as possible.
  • Place dish in the oven and bake for 50 minutes (or until potatoes are brown and somewhat crispy), being sure to stir the potatoes every 15 minutes or so.

kraft-french-onion-potato-bake-close-up

  • Place your uncooked, diced chicken in the bowl with the remaining oil mixture and coat the chicken well.
  • Cook the chicken in a skillet on medium-high heat until it’s cooked all the way through and no pink is visible.
  • Once the chicken is cooked, remove skillet from the burner and scoop your entire container of Kraft French Onion Dip over the chicken. Stir well, then set aside until potatoes are finished baking.

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  • When the potatoes are finished baking, remove them from the oven and turn the heat down to 400 degrees.
  • Add the chicken and cheese to the potatoes and stir well.

kraft-french-onion-dip-potato-bake

  • For the crumb topping, melt your butter in a bowl and stir in the Italian panko crumbs until well combined and crumbly.
  • Spread the crumbs evenly on top of the chicken-potato mixture.
  • Bake for 5 minutes to allow the cheese to melt.
  • Then, broil the bake for 3 more minutes to allow the crumb topping to crisp up and provide that amazing, flavorful crunch.

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And there you have it . . . an amazing dinner that will make everyone happy!

When it was baking in the oven, my oldest son ran over and exclaimed, “Oh mommy, what is the amazing smell?! That is yummy!”

That is the smell of delicious, my son. That is the smell of Kraft French Onion Dip made into awesomeness!

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By the way, if you haven’t noticed, Kraft has re-vamped the packaging of their dips in a unique, eye-catching way! You can’t miss them, for they stand out among other similar dips. Kraft also has two other dip flavors – Green Onion Dip and Bacon Cheddar Dip! You know what’s awesome about these three dip flavors? They are interchangeable with this very recipe. If you aren’t a fan of French Onion, feel free to use one of the other flavors to create this Chicken Potato Bake recipe. You can’t go wrong with it. It will still be delicious!

Not sure where to find the Kraft Dips? You can find them at Walmart, in one of the refrigerated sections, by other dairy products such as, sour cream and yogurt.

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Here’s the recipe once more, for those of you like me who like to have the recipe all together.

kraft-french-onion-chicken-potato-bake

FRENCH ONION CHICKEN POTATO BAKE

Ingredients:

  • 15-18 baby red potatoes, diced
  • 4 uncooked chicken breasts, cubed
  • 1/2 cup olive oil
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 1 container Kraft French Onion Dip
  • 2-3 cups Kraft cheese of choice (I prefer the 3-cheese blend.)
  • 1 TB butter
  • 1 cup Italian panko crumbs

Directions:

  1. Preheat your oven to 475 degrees.
  2. Grease a 9×13 baking dish with cooking spray.
  3. Place your diced potatoes in a large bowl.
  4. Mix together the olive oil, Italian seasoning, salt, pepper, and garlic powder.
  5. Pour mixture over the diced potatoes and mix well, making sure the potatoes are well coated.
  6. Using a slotted spoon, scoop the potatoes into your baking dish, being sure to leave behind as much of the oil mixture as possible.
  7. Place dish in the oven and bake for 50 minutes (or until potatoes are brown and somewhat crispy), being sure to stir the potatoes every 15 minutes or so.
  8. Place your uncooked, diced chicken in the bowl with the remaining oil mixture and coat the chicken well.
  9. Cook the chicken in a skillet on medium-high heat until it’s cooked all the way through and no pink is visible.
  10. Once the chicken is cooked, remove skillet from the burner and scoop your entire container of Kraft French Onion Dip over the chicken. Stir well, then set aside until potatoes are finished baking.
  11. When the potatoes are finished baking, remove them from the oven and turn the heat down to 400 degrees.
  12. Add the chicken and cheese to the potatoes and stir well.
  13. For the crumb topping, melt your butter in a bowl and stir in the Italian panko crumbs until well combined and crumbly.
  14. Spread the crumbs evenly on top of the chicken-potato mixture.
  15. Bake for 5 minutes to allow the cheese to melt.
  16. Then, broil the bake for 3 more minutes to allow the crumb topping to crisp up and provide that amazing, flavorful crunch.

Which Kraft Dip do you think you would use for this Chicken Potato Bake: French Onion, Green Onion, or Bacon Cheddar?

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  • Chelsea @ Anchors Aweigh

    Looks so yummy!

    • It’s delicious! 🙂

  • That looks amazing! I love that you roasted the potatoes first. The bread crumb topping looks amazing as well. Everyone at my house would love it!

    • Yes, roasting the potatoes first definitely makes it so much tastier! You’ll have to let me know how you like it, if you make it for your family! 🙂

  • Oh YUM! This looks amazing! I love a good casserole bake, so I will add this to my list of recipes to try. Thank you! #client

    • I hope you like it! I’ve been enjoying the leftovers and can’t wait to make it again with one of the other flavors (if any of the stores in our area will stock them). *sigh*