Butter Chicken Scalloped Potatoes

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  • Complexity: easy
  • Prep: 20 min
  • Cook: 1 hr 10 min
  • Ready in: 1 hr 30 min (+15 min standing time)
  • Srv: 8
  • Cal: 370
  • By: WA Potatoes
Butter Chicken Scalloped Potatoes


  • 2 1/2 lb yellow potatoes, thinly sliced (1/8-inch thick)
  • 1/2 tsp each salt and pepper
  • 1 jar (15 oz) prepared butter chicken sauce
  • 2 cups shredded rotisserie chicken
  • 2 cups shredded rotisserie chicken
  • 2 cups shredded rotisserie chicken
  • 4 green onions, thinly sliced


  1. Preheat oven to 400°F.

    Layer one-third of the potato slices, overlapping slightly, in greased 13- x 9-inch baking dish. Sprinkle with pinch each salt and pepper. Pour half of the butter chicken sauce over top. Lay half of the chicken over top. Dot with half of the butter. Sprinkle with 1/2 cup mozzarella. Repeat layers once.

  2. Layer remaining potatoes over top. Sprinkle with remaining salt and pepper. Press down on potatoes to ensure sauce is evenly distributed. Sprinkle with remaining mozzarella. Cover surface directly with parchment paper; cover with foil.

  3. Bake for 50 to 60 minutes or until potatoes are tender-crisp. Remove foil and parchment paper. Bake for 20 to 30 minutes more or until top is golden brown, juices are thickened and bubbly and potatoes are tender. Let stand for 15 to 20 minutes before serving. Sprinkle with green onions.

    • Use butter chicken sauce, not a paste, for saucy consistency.
    • Use mild or hot butter chicken sauce, depending on personal taste.
    • Serve with sautéed spinach or steamed peas for an easy side dish.

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