Chicken and Potato Casserole (2024)

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 , , chicken cobbler, Mexican chicken casserole and chicken and biscuit casserole.

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.

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.

Ingredients

• 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

See Also

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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.

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.

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 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 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.

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.

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