Chicken and Potato Casserole
This easy Chicken and Potato Casserole combines tender chicken, creamy potatoes and melty cheese in a rich, flavorful sauce. A hearty comfort food dinner the whole family will love.
Try my cheesy chicken & rice casserole and crockpot chicken & dumplings next!
Why You’ll Love This Chicken Casserole
- Easy Weeknight Dinner – Simple ingredients and minimal prep make this hearty casserole perfect for busy evenings when you need dinner on the table without a lot of fuss.
- Comfort Food the Whole Family Will Love – Tender chicken, creamy sauce, and perfectly cooked potatoes come together in one satisfying meal that’s always a hit at the dinner table.
- Everything Bakes in One Dish – With chicken, potatoes, and a creamy, cheesy sauce all baked together, you’ll have a complete meal with fewer dishes to wash afterward.
Ingredients
- 6 medium potatoes, peeled and cubed
- 2 cups cooked and shredded chicken
- 2 cups frozen mixed vegetables (carrots, peas, corn, and green beans)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup milk
- 1 cup sour cream
- 2 cups shredded Colby Jack cheese
- fresh parsley for an optional garnish
How to make chicken potato casserole
STEP ONE- Preheat the oven to 375°F. Grease a 9×13 inch baking dish.
STEP TWO – In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and cook until softened, about 5 minutes.
Handy tip: Cook onions & garlic
Cooking the onions and garlic beforehand enhances their flavor and ensure they are fully cooked and tender in the casserole. Skipping this step may result in a stronger, raw onion flavor.
STEP THREE – Add the shredded chicken to the skillet and season with thyme, salt, and pepper. Cook about 2-3 minutes to blend the flavors.
STEP FOUR – In a large bowl, whisk together cream of chicken soup, milk, and sour cream until smooth.
STEP FIVE – Place the cubed potatoes in the prepared baking dish. Top with the chicken mixture and pour the soup mixture evenly over the top. Add the mixed vegetables on top. Mix well to combine all the ingredients.
STEP SIX – Cover the baking dish with foil and bake for 35-40 minutes, or until the potatoes are just starting to become tender.
STEP SEVEN – Remove the foil and sprinkle the shredded Colby Jack cheese over the top of the casserole.
STEP EIGHT – Return the casserole to the oven and bake, uncovered, for an additionall 15-20 minutes, or until the potatoes are fully tender and the cheese is melted and lightly golden brown.
STEP NINE – Remove from the oven and let cool for 10 minutes before serving.
Can I make this casserole ahead of time?
Yes you can assemble the casserole up to the point of baking it, cover it with wrap and refrigerate for up to 24 hours. When ready to bake increase the initial baking time by 10 to 15 minutes to ensure the potatoes cook though.
Chicken and Potato Casserole
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
Description
This easy Chicken and Potato Casserole combines tender chicken, creamy potatoes and melty cheese in a rich, flavorful sauce. A hearty comfort food dinner the whole family will love.
Ingredients
-
6 medium potatoes, peeled and cubed
-
2 cups cooked and shredded chicken
-
2 cups frozen mixed vegetables (carrots, peas, corn, and green beans)
-
1 medium onion, diced
-
3 cloves garlic, minced
-
2 tablespoons olive oil
-
1 teaspoon dried thyme
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
1 (10.5 ounce) can cream of chicken soup
-
1 cup milk
-
1 cup sour cream
- 2 cups shredded Colby Jack cheese
- fresh parsley for an optional garnish
Instructions
- Preheat the oven to 375°F. Grease a 9×13 inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and cook until softened, , about 5 minutes.
- Add the shredded chicken to the skillet and season with thyme, salt, and pepper. Cook about 2-3 minutes to blend the flavors.
- In a large bowl, whisk together cream of chicken soup, milk, and sour cream until smooth.
- Place the cubed potatoes in the prepared baking dish. Top with the chicken mixture and pour the soup mixture evenly over the top. Add the mixed vegetables on top. Mix well to combine all the ingredients.
- Cover the baking dish with foil and bake for 35-40 minutes, or until the potatoes are just starting to become tender.
- Remove the foil and sprinkle the shredded Colby Jack cheese over the top of the casserole.
- Return the casserole to the oven and bake, uncovered, for an additional 15-20 minutes, or until the potatoes are fully tender and the cheese is melted and lightly golden brown.
- Remove from the oven and let cool for 10 minutes before serving.
Notes
Storage and reheating instructions:
Store any leftovers by using an airtight container in the fridge for up to 3 days.
I do not recommend freezing this casserole as the potatoes can become mushy when it thaws. If you must freeze it allow to cool and use a freezer-safe container to freeze for up to 3 months.
Thaw in the fridge overnight before baking.
Reheat in the oven at 350°F until warmed through or reheat single servings in a microwave-safe dish in the microwave with 30 second intervals until warmed through.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dinner
- Method: Oven Baked
- Cuisine: American
