This Chicken and Potato Casserole is the ultimate comfort food—creamy, savory, and packed with flavor. Tender pieces of chicken, perfectly seasoned potatoes, and a creamy, cheesy sauce come together to create a hearty meal that’s perfect for family dinners or meal prep. Best of all, this casserole is incredibly easy to make with basic ingredients you probably already have on hand. Stick around, and I’ll guide you through the recipe, including tips, substitutions, and serving suggestions!
What is "Chicken and Potato Casserole"?
A Chicken and Potato Casserole is a classic, one-dish meal that combines tender chicken, hearty potatoes, and often vegetables, all baked together in a creamy sauce. This recipe typically includes layers of diced or shredded chicken, cubed or sliced potatoes, and a rich sauce made from cream, cheese, and seasonings. It’s an all-in-one meal that’s satisfying, comforting, and easy to make—a true family favorite. It’s perfect for busy weeknights or a cozy weekend dinner.
Ingredients List for Chicken and Potato Casserole
Gather these simple ingredients to create a delicious chicken and potato casserole:
- 4 cups cooked, diced chicken (rotisserie chicken works well)
- 4-5 medium potatoes, peeled and diced or sliced
- 1 can (10.5 oz) condensed cream of chicken soup (or cream of mushroom)
- 1 ½ cups shredded cheddar cheese, divided
- 1 cup sour cream
- ½ cup milk
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil (for sautéing)
- 6 slices cooked bacon, crumbled (optional)
- Salt and pepper, to taste
- 1 tablespoon dried parsley
- ½ teaspoon paprika (optional for extra flavor)
- ½ cup green onions or chives, sliced (for garnish)
Substitutions and Variations
There are many ways to adapt this recipe to fit your taste preferences or dietary needs. Here are some popular substitutions and variations:
- Chicken Options: You can substitute the diced chicken with shredded rotisserie chicken, grilled chicken breasts, or even turkey. If you want to make this casserole vegetarian, swap the chicken with extra veggies such as mushrooms, broccoli, or cauliflower.
- Potato Alternatives: Sweet potatoes or russet potatoes can be used instead of standard white or Yukon Gold potatoes. For a low-carb version, substitute the potatoes with cauliflower florets.
- Cream Soup Substitutes: If you prefer to avoid canned soups, you can make your own cream sauce using butter, flour, chicken broth, and milk. Alternatively, use cream of mushroom or cream of celery soup for a different flavor profile.
- Cheese Variations: Feel free to mix up the cheese. Sharp cheddar, Monterey Jack, mozzarella, or even a spicy pepper jack work well in this dish.
- Vegetables: Add extra vegetables such as carrots, peas, broccoli, or spinach to bulk up the casserole and add nutrition.
- Bacon Substitutes: If you're looking for a healthier option, use turkey bacon or omit it entirely for a lighter version.
Step-by-Step Cooking Instructions
Here’s a step-by-step guide to making this delicious Chicken and Potato Casserole:
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a bit of olive oil.
- Cook the potatoes: Place the diced or sliced potatoes in a large pot of salted water. Bring to a boil and cook for 5-7 minutes, or until the potatoes are slightly tender but still firm. Drain and set aside.
- Cook the onions and garlic: In a medium skillet, heat the olive oil over medium heat. Sauté the diced onions and minced garlic until softened, about 4-5 minutes. Set aside.
- Prepare the cream sauce: In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, and milk. Stir until smooth. Season with salt, pepper, paprika, and parsley. Add the sautéed onions and garlic to the mixture.
- Assemble the casserole: Spread half of the cooked potatoes in an even layer at the bottom of the greased baking dish. Top with half of the diced chicken, then pour half of the cream sauce mixture over the chicken. Sprinkle with ¾ cup of shredded cheddar cheese. Repeat the layers with the remaining potatoes, chicken, sauce, and cheese.
- Add bacon (optional): If using bacon, sprinkle the crumbled bacon over the top of the casserole.
- Bake the casserole: Cover the dish with aluminum foil and bake in the preheated oven for 30-35 minutes, or until the casserole is hot and bubbly and the potatoes are tender.
- Uncover and finish baking: Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is golden and melted.
- Garnish and serve: Once the casserole is done baking, let it rest for 5-10 minutes. Garnish with sliced green onions or chives before serving.
How to Cook Chicken and Potato Casserole: A Step-by-Step Guide
- Boil the potatoes: Parboiling the potatoes ensures that they’ll cook evenly in the casserole and will be tender by the time the dish is done baking.
- Make the cream sauce: The combination of cream of chicken soup, sour cream, and milk creates a rich, creamy base for the casserole. Adding sautéed onions and garlic boosts the flavor.
- Layer the ingredients: Layering the potatoes, chicken, and cheese ensures that every bite has a mix of flavors and textures.
- Bake covered, then uncovered: Baking the casserole covered for the first 30-35 minutes allows the potatoes to cook through without drying out. Removing the foil at the end helps the cheese get golden and bubbly.
Common Mistakes to Avoid
- Not parboiling the potatoes: If you skip this step, the potatoes might remain undercooked or unevenly cooked in the casserole. Parboiling ensures they soften properly while baking.
- Overcooking the chicken: Using already cooked chicken (such as rotisserie chicken) is key to keeping the casserole moist. Be careful not to overcook the chicken before adding it to the casserole.
- Using cold cream cheese: If the cream cheese is cold, it won’t blend smoothly with the sour cream and soup. Let it soften at room temperature for at least 20 minutes before mixing.
Serving and Presentation Tips
Here’s how you can make this casserole look and taste even better:
- Portion with a spatula: Use a large spatula to scoop out portions, ensuring you get layers of potatoes, chicken, and sauce in each bite.
- Garnish with fresh herbs: Fresh green onions, chives, or parsley add a pop of color and freshness to the casserole.
- Serve with a side salad: A light, crisp salad with a tangy vinaigrette complements the rich flavors of the casserole.
- Add a crunchy topping: For a bit of extra texture, sprinkle crushed Ritz crackers, panko bread crumbs, or French fried onions on top during the last 10 minutes of baking.
How to Serve Chicken and Potato Casserole
This hearty casserole can be served on its own or paired with other dishes for a complete meal:
- Serve with crusty bread: A side of garlic bread or a slice of crusty French bread is perfect for soaking up the creamy sauce.
- Pair with vegetables: Serve alongside roasted or steamed vegetables like broccoli, green beans, or Brussels sprouts for a well-balanced meal.
- Serve over rice: For an extra-filling option, serve the casserole over a bed of rice or even quinoa.
Presentation Ideas for Chicken and Potato Casserole
Even though casseroles are known for being rustic and hearty, you can still dress up the presentation with these tips:
- Use a cast iron skillet: If you have an oven-safe cast iron skillet, consider baking the casserole in it for a rustic, family-style presentation.
- Top with crispy bacon or breadcrumbs: Adding a crunchy topping during the last few minutes of baking enhances the visual appeal and texture.
- Serve in individual ramekins: For a special touch, portion the casserole into small, oven-safe ramekins before baking for individual servings.
Chicken and Potato Casserole Recipe Tips
- Make Ahead: You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Simply add an extra 10 minutes to the baking time when cooking from cold.
- Freezing Instructions: This casserole can also be frozen before or after baking. To freeze before baking, wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- Customize with Your Favorite Ingredients: Feel free to add veggies like peas, carrots, or broccoli, or swap out the cheddar cheese for a blend of mozzarella and parmesan for a different flavor profile.
Frequently Asked Questions (FAQs)
Q: Can I make this casserole without cream of chicken soup?
A: Yes! You can make your own cream sauce by combining 2 tablespoons of butter, 2 tablespoons of flour, 1 cup of chicken broth, and 1 cup of milk. Cook until thickened, then use it in place of the canned soup.
Q: Can I use raw chicken in this casserole?
A: While you can use raw chicken, it’s best to cook it beforehand to ensure even cooking. If you want to use raw chicken, dice it and sauté it briefly in a skillet before adding it to the casserole.
Q: How do I reheat leftovers?
A: Reheat leftovers in the oven at 350°F until heated through (about 20 minutes), or use the microwave for individual servings.
Conclusion
This Chicken and Potato Casserole is a comforting and hearty dish that’s perfect for feeding a crowd or enjoying as a family dinner. With tender chicken, creamy potatoes, and cheesy layers, it’s sure to become a go-to recipe in your household. The best part? It’s versatile, easy to customize, and can be made ahead of time. Give this casserole a try, and enjoy a delicious, warm meal that everyone will love!
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Chicken and Potato Casserole Recipe
- Total Time: 60 minutes
- Yield: 6 servings
Description
This chicken and potato casserole recipe combines tender chicken, potatoes, and a creamy, cheesy sauce for a comforting and delicious meal. It's a perfect dish for family dinners, offering a blend of soft, baked potatoes and flavorful chicken in one easy-to-make casserole. Great for weeknights or a cozy weekend dinner!
Ingredients
- Chicken breasts (cooked and cubed)
- Potatoes (sliced or cubed)
- Cheddar cheese (shredded)
- Cream of chicken soup
- Sour cream
- Onion (chopped)
- Garlic powder
- Salt and pepper
- Green onions (optional for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix cream of chicken soup, sour cream, garlic powder, salt, and pepper.
- Add cubed chicken, potatoes, and chopped onions. Stir to combine.
- Transfer mixture to a greased baking dish and top with shredded cheese.
- Cover with foil and bake for 40-45 minutes until potatoes are tender.
- Remove foil and bake uncovered for another 10 minutes to brown the top.
- Garnish with green onions and serve hot.
Notes
- For extra flavor, add bacon or cooked vegetables like peas or broccoli.
- Swap out cheddar for mozzarella or Monterey Jack for a different cheese flavor.
- You can substitute Greek yogurt for sour cream for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 3g
- Sodium: 900mg
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