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Chicken and Potato Casserole

This easy Chicken and Potato Casserole recipe combines tender chicken and creamy potatoes topped with cheese for a satisfying, hearty dinner. A variety of vegetables and seasonings all come together in a rich and flavorful sauce for a delicious, comfort food classic!!

For more chicken casserole recipes try my cheesy chicken & rice bake, Mexican chicken & rice casserole, chicken cobbler, Mexican chicken casserole and chicken and biscuit casserole.


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Creamy chicken n potato casserole

There is something about a chicken and potato dinner that makes us feel so content and good inside.

I love how this simple chicken and potato bake provides that warm and cozy home-cooked meal feeling after a long day.

This chicken casserole is always hit with everyone in our family and it’s sure to be on repeat for busy weeknight dinners.

Chicken potato casserole on a white plate.

Serve it up with one of my easy salads on the side like my loaded house salad or my favorite green salad, cheese stuffed garlic bread, moist sweet cornbread and homemade white bread.

Chicken potato casserole on a white plate.

Ingredients

Ingredients for recipe in small bowls.
  • Potatoes – I used Russet potatoes peeled and cubed or use your favorite potatoes
  • Chicken – 2 cups of cooked chicken breasts shredded or use chicken thighs, a Rotisserie chicken from the grocery store ready to shred and cooked turkey
  • Frozen Vegetables – feel free to mix and match the frozen veggies, I used carrots, peas, corn and green beans mix for convenience and crisp flavor or use fresh vegetables
  • Onion – 1 medium yellow onion diced
  • Garlic Cloves – minced
  • Olive Oil – or use what oil you prefer
  • Dried Thyme
  • Salt and Black Pepper
  • Cream of Chicken Soup – 1 (10.5 ounce) can of cream of chicken soup, substitute with cream of mushroom or cream of celery soup
  • Milk – I used whole milk
  • Sour Cream – I used full fat sour cream but you can lighten it up with a less fat sour cream or Greek yogurt
  • Colby Jack Cheese – shredded, (shred your own for best quality or use pre-shredded) you can use Monterey Jack or your favorite cheese like cheddar cheese and use my best cheese for melting reference
  • Parsley – chopped fresh parsley for an optional garnish
Scoop of casserole is lifted from casserole dish.

Substitutions & Variations: Feel free to customize with your favorite vegetables or herbs and spices. Substitute sweet potatoes for the Russet potatoes for a different flavor, you may have to adjust for quicker cooking times. Crumble up 5 slices of cooked bacon on top for a loaded chicken and potato casserole.

Side view of chicken and potato caserole.

How to make chicken potato casserole

Step by step images for 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 by step images for how to make chicken potato casserole.

STEP FOUR – In a large bowl, whisk together cream of chicken soup, milk, and sour cream unNl 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 by step images for how to make chicken potato casserole.

STEP SIX – Cover the baking dish with foil and bake for 35-40 minutes, or unNl 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 caserole scooped out of dish.

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.

Print
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Chicken and potato casserole on a white plate.

Chicken and Potato Casserole


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  • Author: Sandra Flegg
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Description

This easy Chicken and Potato Casserole recipe combines tender chicken and creamy potatoes topped with cheese for a satisfying, hearty dinner. A variety of vegetables and seasonings all come together in a rich and flavorful sauce for a delicious, comfort food classic!!


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

  1. Preheat the oven to 375°F. Grease a 9×13 inch baking dish.
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and cook until softened, , about 5 minutes.
  3. Add the shredded chicken to the skillet and season with thyme, salt, and pepper. Cook about 2-3 minutes to blend the flavors.
  4. In a large bowl, whisk together cream of chicken soup, milk, and sour cream unNl smooth.
  5. 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.
  6. Cover the baking dish with foil and bake for 35-40 minutes, or unNl the potatoes are just starting  to become tender.
  7. Remove the foil and sprinkle the shredded Colby Jack cheese over the top of the casserole.
  8. 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.
  9. 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

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