Why You’ll Love This Recipe
Chicken Potato Casserole is a comforting, hearty dish that combines tender chunks of chicken, seasoned potatoes, and a creamy cheese sauce all baked to golden perfection. It’s perfect for family dinners, potlucks, or meal prepping. The blend of textures and flavors makes this casserole a satisfying and complete meal in one dish.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breastspotatoescheddar cheesecream of chicken soupmilkbutteronion powdergarlic powdersaltpepperolive oilgreen onions or parsley (optional for garnish)
directions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Peel and dice the potatoes into small cubes, then toss them with olive oil, salt, pepper, garlic powder, and onion powder.
Spread the seasoned potatoes evenly in the baking dish and bake for 20 minutes.
While the potatoes bake, cook the chicken breasts in a skillet until no longer pink. Dice or shred them once cooked.
In a bowl, mix together cream of chicken soup, milk, melted butter, and half of the shredded cheddar cheese.
After 20 minutes, remove the potatoes from the oven and add the cooked chicken on top.
Pour the soup and cheese mixture over the chicken and potatoes, stirring gently to combine.
Sprinkle the remaining cheese on top and return to the oven.
Bake for an additional 25-30 minutes, or until the cheese is bubbly and golden.
Garnish with chopped green onions or parsley if desired before serving.
Servings and timing
This recipe serves 6-8 people.Preparation time: 20 minutesInitial baking time: 20 minutesFinal baking time: 25-30 minutesTotal time: 65-70 minutes
Variations
Use sweet potatoes for a unique flavor twist.
Add cooked bacon or ham for extra protein and flavor.
Incorporate broccoli or peas for a veggie boost.
Top with crushed crackers or breadcrumbs for added crunch.
Use mozzarella or Monterey Jack for a different cheese profile.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.To reheat, place a portion in the microwave for 1-2 minutes or bake in the oven at 350°F (175°C) until heated through.You can freeze the casserole for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use rotisserie chicken?
Yes, using pre-cooked rotisserie chicken saves time and adds flavor.
Can I make this casserole ahead of time?
Yes, assemble it ahead and refrigerate. Bake when ready to serve.
What type of potatoes work best?
Russet or Yukon Gold potatoes hold up well during baking.
Is it possible to make it dairy-free?
Yes, use a dairy-free cream soup and plant-based cheese alternatives.
Can I add more vegetables?
Absolutely, add your favorites like bell peppers, mushrooms, or spinach.
How do I know it’s done baking?
The casserole should be hot and bubbly, and the top cheese layer should be golden.
Do I need to pre-cook the potatoes?
Par-baking them ensures they cook through evenly.
Can I use canned soup alternatives?
Yes, homemade white sauce or a condensed soup substitute works well.
Is it gluten-free?
Check labels on soup and seasonings to ensure they’re gluten-free.
Can I double the recipe?
Yes, just use a larger baking dish or two separate ones.
Conclusion
Chicken Potato Casserole is the ultimate cozy comfort food that’s both versatile and easy to prepare. With creamy layers, cheesy goodness, and wholesome ingredients, it’s sure to become a favorite for busy weeknights or casual gatherings. Give it a try and enjoy a warm, delicious meal straight from the oven.
Print
Chicken Potato Casserole
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 6 servings
- Category: Main Dish / Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
A comforting, hearty casserole featuring tender chicken, creamy potatoes, vegetables, and a cheesy topping—perfect for family dinners.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 4 cups potatoes, peeled and diced (about 4 medium)
- 1 cup frozen peas and carrots
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup milk (or cream)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup breadcrumbs (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large pot of salted water, boil diced potatoes until just tender, about 10 minutes; drain and set aside.
- Meanwhile, melt butter in a large skillet over medium heat. Add onion and garlic; sauté until softened, about 3 minutes.
- Stir in flour to make a roux; cook 1 minute while stirring.
- Gradually whisk in chicken broth and milk, stirring until sauce thickens, about 3–4 minutes.
- Add cooked chicken, peas and carrots, thyme; season with salt and pepper. Stir to combine.
- Gently fold in cooked potatoes until evenly coated.
- Transfer mixture to a greased 9×13-inch baking dish. Sprinkle 1 cup cheddar cheese evenly over top. If desired, mix breadcrumbs with remaining cheese and sprinkle on top.
- Bake for 20–25 minutes, until bubbly and golden on top.
- Let rest 5 minutes before serving.
Notes
- Use leftover rotisserie chicken or poached chicken breasts to save time.
- Substitute broccoli or green beans for peas and carrots.
- Make it gluten‑free by using gluten‑free flour and breadcrumbs.
- For a richer dish, use half-and-half instead of milk.