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Chicken Potato Casserole

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Chicken Potato Casserole is a hearty, creamy dish made with tender chicken, seasoned potatoes, and melted cheese. It’s baked until golden and bubbly—perfect for comforting family dinners or make-ahead meals.

Why You’ll Love This Recipe

  • Easy to assemble in one dish
  • Perfect balance of creamy, cheesy, and savory flavors
  • Great use for leftover or rotisserie chicken
  • Customizable with mix-ins and veggies
  • Ideal for meal prepping or freezing for later

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Diced potatoes (Russet or Yukon Gold, or frozen hash browns)
  • Cooked chicken (shredded or chopped)
  • Cream of chicken soup
  • Sour cream
  • Milk
  • Shredded cheddar cheese
  • Garlic powder, onion powder, salt, and pepper
  • Optional: cooked bacon, green onions, frozen peas or corn

Directions

  1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
  2. If using fresh potatoes, parboil until just tender, then drain.
  3. In a large bowl, mix together soup, sour cream, milk, half the cheese, and seasonings.
  4. Stir in chicken, potatoes, and optional add-ins like bacon or vegetables.
  5. Transfer mixture to the prepared baking dish and spread evenly.
  6. Cover with foil and bake for 40–50 minutes.
  7. Remove foil, top with remaining cheese, and bake an additional 10 minutes until bubbly.
  8. Let sit for 5 minutes before serving.

Servings and timing

  • Servings: 6–8
  • Prep time: 20 minutes
  • Bake time: 50–60 minutes
  • Total time: 1 hour 15 minutes

Variations

  • Use sweet potatoes for a slightly sweet twist
  • Add buffalo sauce and ranch seasoning for a spicy version
  • Top with crushed crackers or fried onions for added crunch
  • Use cream of mushroom or cream of celery soup
  • Make it vegetarian by swapping chicken for beans or extra veggies

storage/reheating

  • Store in the refrigerator for 3–4 days in an airtight container
  • Freeze baked or unbaked casserole (without toppings) for up to 2 months
  • Reheat in the oven at 350°F until hot throughout, or microwave individual servings

FAQs

How do I keep the potatoes from being undercooked?

Parboil fresh potatoes before adding to the casserole to ensure they cook through.

Can I use canned or rotisserie chicken?

Yes, both work great and save prep time.

Can I make this ahead of time?

Definitely—assemble and refrigerate for up to 24 hours before baking.

Is this dish freezer-friendly?

Yes, freeze before baking or after cooling; just reheat thoroughly.

What vegetables work best in this casserole?

Frozen peas, corn, carrots, or broccoli all work well.

Can I make it without condensed soup?

Yes, substitute with a homemade roux or cream sauce.

Can I use shredded hash browns instead of diced potatoes?

Yes, they work well—just thaw before mixing.

What cheese is best for this recipe?

Sharp cheddar is classic, but Colby Jack or a Mexican blend also works.

Can I add spices for more flavor?

Try paprika, thyme, or Italian seasoning for an extra boost.

What should I serve with this casserole?

A crisp green salad, steamed broccoli, or dinner rolls complement it well.

Conclusion

Chicken Potato Casserole is a comforting, customizable, and easy-to-make meal that the whole family will enjoy. With its creamy sauce, tender chicken, and cheesy topping, it’s perfect for weeknight dinners, potlucks, or prepping ahead for busy days.

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Chicken Potato Casserole

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This Chicken Potato Casserole is a hearty, family-friendly dinner made with tender chunks of chicken, creamy potatoes, melty cheese, and flavorful seasonings. It’s an easy, comforting dish that’s perfect for busy weeknights or weekend meals.

  • Author: Beth
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

  • 1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces

  • 4 cups peeled and diced potatoes (about 4 medium potatoes)

  • 1 cup shredded cheddar cheese

  • ½ cup sour cream

  • ½ cup milk

  • 1 can (10.5 oz) cream of chicken soup

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tsp paprika

  • 1 tsp salt

  • ½ tsp black pepper

  • 2 tbsp olive oil

  • Optional: chopped green onions or fresh parsley for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).

  2. In a large skillet over medium heat, add olive oil and sauté the onions and garlic until fragrant, about 2–3 minutes.

  3. Add the diced chicken to the skillet and cook until lightly browned on the outside (it doesn’t need to be fully cooked through).

  4. In a large bowl, combine the potatoes, cooked chicken, sautéed onion and garlic, cream of chicken soup, sour cream, milk, paprika, salt, and pepper. Stir until everything is well mixed.

  5. Transfer the mixture to a greased 9×13-inch baking dish.

  6. Cover with foil and bake for 45 minutes.

  7. Remove foil, sprinkle cheese over the top, and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly and the potatoes are fork-tender.

  8. Garnish with green onions or parsley if desired. Serve hot.

Notes

  • You can substitute cream of chicken soup with cream of mushroom or cream of celery.

  • Add cooked bacon or steamed broccoli for extra flavor and nutrition.

 

  • Leftovers store well in the fridge for up to 3 days.

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