Side Dishes
Betty Crocker's scalloped potatoes and chicken recipe delivers the ultimate comfort food experience—golden crisp celery crowns resting over layers of creamy herb-infused potatoes and tender chicken.
This classic dish combines the best of homestyle cooking with restaurant-quality texture, where each bite offers a perfect balance of savory, creamy, and slightly crispy elements. The secret lies in the slow-baked layers, where the chicken stays juicy while the potatoes develop a velvety, rich consistency that's impossible to resist.
The recipe follows Betty Crocker's signature approach to creamy casseroles, using a simple yet foolproof technique that transforms basic ingredients into something extraordinary.
With just a few key components—chicken thighs, thinly sliced potatoes, celery, and a velvety herb cream sauce—you'll achieve a dish that feels indulgent yet remains approachable for weeknight dinners.
The 30-minute prep time makes it perfect for busy families, while the 45-minute baking time ensures everything cooks to perfection without requiring constant attention.
What makes this recipe truly special is the interplay of textures: the crispy celery crowns on top provide a delightful contrast to the tender chicken and creamy potatoes beneath. The herb-infused sauce adds depth, while the slow cooking process allows flavors to meld seamlessly.
Whether you're serving it as a main dish or a hearty side, this recipe is designed to impress with minimal effort—just like a classic Betty Crocker creation.
Serve with a side of steamed green beans or a simple garden salad to round out the meal, and don't forget the warm dinner rolls. This dish is the epitome of comfort food, perfect for family gatherings or cozy weeknight dinners. Let's get started on creating this timeless favorite!
Ingredients for betty crocker scalloped potatoes and chicken
Sixteen ingredients transform into Betty Crocker's legendary comfort dish—creamy, crispy, and utterly irresistible.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 1 ½ lb | Bone-in, skin-on for juiciness |
| Russet Potatoes 🥔 | 3 lb | Thinly sliced, 1/8-inch thick |
| Celery Stalks 🧅 | 1 whole | Thinly sliced for crowns |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for sauce |
| All-Purpose Flour 🌾 | ¼ cup | For velvety sauce |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for herb swirls |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, chopped |
| Garlic Cloves 🧄 | 4 cloves | Minced for flavor base |
| Shredded Sharp Cheddar Cheese 🧀 | 1 cup | For topping layers |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Panko Breadcrumbs 🍞 | ¼ cup | For celery crowns |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For crispy celery |
The chicken thighs are non-negotiable here—bone-in, skin-on keeps them juicy while baking. Trader Joe's or Costco often have great deals on family packs. For the potatoes, look for Russet varieties (they're waxy and hold shape perfectly). Thinly slice them with a mandoline for even layers—Mandoline Edge is my go-to. Celery should be crisp with no brown spots; organic stalks from the grocery store's produce section work best. The butter matters too—Plugrá or Land O'Lakes are reliable choices for that rich, velvety sauce.
No heavy cream? Full-fat coconut milk works in a pinch, though the flavor will differ slightly. Fresh herbs are ideal, but dried thyme at one-third the amount keeps the recipe going. Short on celery? Substitute with leeks or green onions—just double the amount. For the celery crowns, Panko breadcrumbs create that perfect crunch; if you're out, toasted almond flour is a great substitute. The cheese can be swapped for Gruyère or Swiss if you prefer a nuttier flavor. And if you're watching salt, Diamond Crystal kosher dissolves more easily—use it for seasoning layers.
Prep ahead for maximum flavor: slice the potatoes and chicken, then refrigerate in separate containers for up to 24 hours. The celery crowns keep their crispiness best when assembled right before baking. This dish reheats beautifully—350°F for 15 minutes restores that creamy magic. Leftovers? Store in an airtight container for 4-5 days, but honestly, it's best enjoyed fresh. For parties, double the recipe—it's that good.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub a million dishes—just slice the potatoes, toss in the chicken thighs and celery, then pour the creamy broth mix. The oven does all the work while I sip wine and pretend I’m not cooking.
- Crispy-Creamy Obsession: That golden crust on top? Absolute perfection. The heavy cream and broth marry the tender chicken and buttery potatoes into something dangerously addictive—like a hug in a casserole dish. My husband always takes seconds, and I don’t even pretend to be mad about it.
- Leftovers for Days: Between us, this dish begs for seconds—and thirds. The flavors only get better after reheating, so I make a double batch. Pack it for lunches or freeze portions for those nights when takeout feels like too much effort. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Russets and chicken thighs stretch this meal into a full spread without breaking the bank. Celery adds freshness for pennies, and the cream/broth combo feels fancy without the price tag. Honestly, it’s the kind of dish that makes grocery day feel like a win.
Step-by-step instructions for Betty Crocker's scalloped potatoes and chicken
Transform simple ingredients into a restaurant-worthy dish with layers of crispy celery crowns and velvety herb swirls.
Prepare the Chicken and Celery Crowns
Pat the 1.5 lb chicken thighs dry with paper towels and season generously with 1.5 tsp Diamond Crystal kosher salt and 0.5 tsp ground black pepper. Heat 2 tbsp extra-virgin olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the chicken skin-side down and cook for 5-6 minutes until golden brown and crispy. Flip and cook another 4-5 minutes until internal temperature reaches 165°F. Remove chicken and set aside.
In the same skillet, reduce heat to medium and add the 1 whole celery stalk, sliced into ¼-inch thick rounds. Sprinkle with 0.25 cup panko breadcrumbs and cook for 3-4 minutes until golden and crispy. Transfer to a plate and set aside.
Create the Creamy Herb Sauce
In a medium saucepan, melt 0.5 cup unsalted butter over medium heat. Add the 4 minced garlic cloves and cook for 30 seconds until fragrant. Whisk in 0.25 cup all-purpose flour and cook for 1-2 minutes until bubbly. Slowly pour in 1 cup chicken broth while whisking constantly to prevent lumps. Stir in 1 cup heavy cream and simmer for 3-4 minutes until slightly thickened.
Remove from heat and stir in 0.25 cup chopped fresh parsley and 1 tbsp chopped fresh thyme. Season with an additional ½ tsp kosher salt and ¼ tsp black pepper. The sauce should be smooth and glossy with a velvety consistency.
Layer the Potatoes and Assemble
Preheat your oven to 375°F. In a large baking dish, spread 1 lb of the thinly sliced russet potatoes (about ½ of the total) in an even layer. Pour half of the creamy herb sauce over the potatoes, then sprinkle with ½ cup shredded sharp cheddar cheese. Repeat with another layer of potatoes, remaining sauce, and the final ½ cup cheese. Top with the crispy celery crowns and reserved chicken thighs.
Bake uncovered for 30-35 minutes until the top is golden brown and bubbly. For extra browning, broil for 2-3 minutes at the end, watching closely to prevent burning. The potatoes should be tender when pierced with a fork, and the cheese should be melted and bubbling.
Rest and Serve
Remove from the oven and let rest for 10 minutes before serving. This resting time allows the layers to set slightly, making it easier to slice and serve. The dish should be steaming hot with crispy celery crowns on top, creamy sauce throughout, and perfectly cooked chicken.
For presentation, spoon additional sauce over each serving and garnish with extra chopped parsley. Serve immediately with a side of steamed green beans or a simple salad to balance the richness of this indulgent dish.
Pro Tips For Making Betty Crocker Scalloped Potatoes And Chicken
- PARBOIL POTATOES FIRST: The recipe might say to slice and layer, but trust me—parboiling the potatoes for 3-4 minutes in salted water before assembling keeps them from turning gluey and ensures even cooking. Drain well, then pat dry with a towel (yes, even if you're impatient like me).
- SEAR THIGHS BEFORE LAYERING: Skipping the sear means soggy chicken. Brown the thighs in a hot pan with oil until golden—about 4-5 minutes per side—before tucking them into the dish. The crust locks in flavor and prevents them from turning rubbery under the cream sauce.
- DON’T SKIMP ON THE BROTH: The recipe might call for "chicken broth," but using low-sodium and topping with a splash of water dilutes the flavor. Use full-strength broth (or homemade if you’re ambitious) and reduce it slightly before adding cream—this thickens the sauce without making it greasy.
- COVER AND BAKE LOW: After layering, tent the dish with foil and bake at 350°F (175°C) for the first 30 minutes. This steams the potatoes gently, preventing a dry top. Remove the foil, crank the oven to 375°F (190°C), and finish uncovered—this gives the cream sauce a golden, bubbly finish without curdling.
Troubleshooting perfect results
Potatoes Too Dry?
If your potatoes end up dry or pasty, it’s likely from overcooking or insufficient sauce. To fix this, reduce the baking temperature to 350°F and add ¼ cup extra chicken broth when layering.
Thinly slicing potatoes with a mandoline ensures even cooking—⅛-inch thickness is ideal. Also, avoid overcrowding layers; use a 9x13-inch baking dish for proper heat circulation. 🌟
Celery Crowns Not Crispy?
Crispy celery crowns require proper prep and timing. Slice celery into ¼-inch rounds and coat evenly with panko breadcrumbs before cooking. Use medium-high heat in the skillet and cook until golden, about 3-4 minutes.
For extra crunch, broil for 1-2 minutes after baking. If they’re soggy, bake at 375°F instead of 350°F to speed up browning. 🔥
Sauce Too Thin or Lumpy?
A thin or lumpy sauce usually means the roux wasn’t cooked long enough. Whisk ½ cup butter and ¼ cup flour for 2 full minutes until bubbly before adding liquids. For extra thickness, simmer the sauce uncovered for 5 minutes after adding cream.
If it’s too thin, mix 1 tbsp cornstarch with 1 tbsp cold water, stir in, and simmer for 2 minutes. 🥄
Chicken Overcooked or Dry?
Chicken thighs are forgiving, but overcooking happens when baked too long. Remove chicken from the oven when it reaches 165°F internal temp—don’t rely solely on baking time. For extra juiciness, sear skin-side down first to render fat, then finish in the oven.
If it’s dry, add 2 tbsp chicken broth to the baking dish during the last 10 minutes of cooking. 🍗
Cheese Not Melting Properly?
Cheese may not melt if the oven isn’t hot enough or layers are too thick. Sprinkle cheese evenly between potato layers and bake at 375°F for 30 minutes before broiling for 2-3 minutes to create a golden, bubbly top.
For extra creaminess, use sharp cheddar (it melts better than mild). Avoid pre-shredded cheese—it contains anti-caking agents that prevent smooth melting. 🧀
Dish Too Salty?
If the dish tastes too salty, it’s likely from the chicken or broth. Use low-sodium chicken broth and season the chicken with 1 tsp salt instead of 1.5 tsp. Taste the sauce before assembling—adjust with ½ tsp salt if needed.
For a quick fix, add 1 extra layer of potatoes to dilute the saltiness. Always season in stages to avoid overdoing it! 🧂
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken thighs are ideal for this recipe because they stay juicy and tender during baking. Chicken breasts can dry out more easily, especially when layered. If you must use breasts, pound them to an even thickness and bake them separately for 10-12 minutes at 375°F before assembling the dish.
How do I make this dish ahead of time?
Prep all ingredients up to layering (slice potatoes, cook chicken, make sauce) and refrigerate in separate containers for up to 24 hours. Assemble the dish and refrigerate uncovered for 2 hours before baking. Add 5-10 minutes to baking time if starting from cold. For best results, serve immediately after baking.
What's the best way to reheat leftovers?
Reheat leftovers in a 350°F oven for 15-20 minutes, covered with foil, until warmed through. For crispy celery crowns, broil for 2-3 minutes at the end. Avoid microwaving—it makes the potatoes soggy and the celery limp.
Can I make this dish vegetarian?
Yes! Replace the chicken with firm tofu or chickpeas. Press tofu to remove excess water, then pan-fry until golden. For chickpeas, roast at 400°F for 20 minutes with olive oil and spices. Add 1 tbsp soy sauce to the sauce for umami depth.
Why does my dish look dry after baking?
Dryness usually comes from overcooking or insufficient sauce. Ensure your potatoes are ⅛-inch thick and bake at 350°F instead of higher. Add ¼ cup extra broth when layering, and cover with foil for the first 20 minutes of baking to trap moisture.