Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.
Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.
Dish
Prep Time
Cook Time
Serving
Our Creamy Tuscan Tater Bake is a celebration of flavor that captures the essence of comfort in a quick and easy one-pan meal. The richness of the alfredo, the heartiness of the chicken and beans, and the vibrant notes of roasted red peppers and spinach blend seamlessly with the creaminess of the potatoes and cheese.
1.) Preheat oven to 350 F.
2.) Wash and scrub the potato with a vegetable brush. Peel the potato (or leave the skin on if preferred). Cut into 2-inch pieces and place in a heavy-bottomed pot. Cover the diced potato with cold water. Place the pot on the stove and turn the heat to high. Once the water comes to a boil, reduce the heat to a simmer. Cook the potatoes until they are slightly fork-tender but not completely cooked, 12-14 minutes.
3.) In a casserole dish, add the potatoes, red peppers, spinach, white beans, and chicken. Gently mix. Pour the alfredo sauce over top of the mixture and sprinkle the cheese on top. Bake for 8-10 minutes, until the cheese is melted and bubbly. Enjoy!
Be the first to review this recipe.
