Creamy Chicken & Vegetable Bake - Kraft Recipes Top
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Creamy Chicken & Vegetable Bake

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  • Peel and slice potatoes. Soak your potatoes in water for about 10 min. to remove some of the starch. (I like to use red skin potatoes to save time on peeling). Peel and slice the carrots and onion, put together in a bowl and set aside. (Using baby carrots also saves time.) Skin chicken thighs. Mix together thyme, salt and pepper. Sprinkle thighs with 1/2 of spice mixture.
  • In a 13x9 casserole dish layer potatoes with carrots and onions. Sprinkle each layer with remaining spice mixture (I usually have 3 layers). Dot with butter. Lay chicken thighs on top on vegetables, skinned side up. Mix together the cream and hot sauce; pour over chicken. Sprinkle tops of chicken with paprika.
  • Bake in a 350°F preheated oven for 1 hour.

Special Equipment Needed


It seems like a lot of steps, but it is really easy. Please give it a try. This is a family favorite at my house. I like serving this with some crusty French bread.

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