Chicken and Potato Casserole Recipe

Introduction

This Chicken and Potato Casserole is a comforting, creamy dish perfect for family dinners. Tender shredded chicken, tender potatoes, and cheesy goodness come together in an easy-to-make casserole that’s both hearty and delicious.

Ingredients

• 3 small boneless, skinless chicken breasts
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• ½ teaspoon cracked pepper
• 3 cups chicken broth
• 2 pounds Yukon Gold potatoes
• 1 10 oz. can cream of chicken soup
• 1 10 oz. can cream of potato soup
• 1 cup frozen mixed vegetables
• 1 cup sour cream
• 1 ½ cups shredded Colby Jack cheese (divided)
• 1 cup French’s fried onions

Instructions

1. Step 1: Season the chicken breasts with poultry seasoning, salt, and cracked pepper.
2. Step 2: In a large pot, bring the chicken broth to a low boil over medium-high heat. Add the seasoned chicken breasts and cook for 20 minutes until fully cooked.
3. Step 3: While the chicken cooks, preheat your oven to 400 degrees Fahrenheit and grease a 9×13-inch baking dish.
4. Step 4: Remove the chicken from the broth and shred it using two forks.
5. Step 5: Peel the Yukon Gold potatoes and dice them into small ½-inch cubes.
6. Step 6: In a large mixing bowl, combine the cream of chicken soup, cream of potato soup, frozen mixed vegetables, sour cream, and 1 cup of shredded Colby Jack cheese.
7. Step 7: Fold the shredded chicken and diced potatoes into the soup mixture until well combined.
8. Step 8: Spread the mixture evenly into the prepared baking dish and cover it tightly with aluminum foil.
9. Step 9: Bake the casserole in the preheated oven for 45 minutes.
10. Step 10: Remove the foil, then sprinkle the remaining ½ cup of cheese and the French’s fried onions evenly over the top.
11. Step 11: Return the casserole to the oven and bake for an additional 5 to 10 minutes until the cheese is melted, onions are golden brown, and the casserole is bubbly.

Tips & Variations

• For extra flavor, add a teaspoon of garlic powder or onion powder to the seasoning mix on the chicken.
• Swap Yukon Gold potatoes with red potatoes or russets if preferred; just be sure to dice them evenly for consistent cooking.
• Add cooked bacon pieces or sautéed mushrooms into the mixture for added texture and taste.
• If you prefer a spicier casserole, stir in a pinch of cayenne pepper or some diced jalapeños to the mix.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350 degrees Fahrenheit until heated through, about 20 minutes. You can also reheat individual portions in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

Yes, you can use frozen chicken breasts but make sure to fully thaw them before cooking to ensure even cooking.

Can I prepare this casserole ahead of time?

Absolutely. You can assemble the casserole, cover it, and refrigerate it overnight. Bake it fresh when you’re ready, adding a few extra minutes to the baking time if chilled.

Chicken and Potato Casserole Recipe

Print Recipe

★★★★★

5 from 133 reviews

A hearty and comforting Chicken and Potato Casserole featuring tender shredded chicken, creamy soups, tender potatoes, mixed vegetables, and melted cheese topped with crispy French fried onions. This easy and flavorful casserole is perfect for a family dinner.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 3 small boneless, skinless chicken breasts
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• ½ teaspoon cracked pepper
• 3 cups chicken broth

Vegetables & Mix-ins

• 2 pounds Yukon Gold potatoes
• 1 cup frozen mixed vegetables

Other Ingredients

• 1 10 oz. can cream of chicken soup
• 1 10 oz. can cream of potato soup
• 1 cup sour cream
• 1 ½ cups shredded Colby Jack cheese (divided)
• 1 cup French’s fried onions

Instructions

1. Season the chicken: Rub the chicken breasts with poultry seasoning, salt, and cracked pepper to infuse flavor before cooking.
2. Cook the chicken: Pour chicken broth into a large pot and bring to medium-high heat. Add the seasoned chicken breasts and bring to a low boil. Cook for 20 minutes until the chicken is tender and fully cooked through.
3. Preheat oven and prepare dish: While the chicken cooks, preheat your oven to 400°F (204°C) and grease a 9×13-inch baking dish to prevent sticking.
4. Shred chicken: Remove the cooked chicken from the broth and shred it using two forks into bite-sized pieces.
5. Prepare potatoes: Peel the Yukon Gold potatoes and dice them into small ½-inch cubes for even cooking.
6. Mix base ingredients: In a large bowl, combine the cream of chicken soup, cream of potato soup, frozen mixed vegetables, sour cream, and 1 cup of shredded Colby Jack cheese.
7. Combine chicken and potatoes: Fold the shredded chicken and cubed potatoes into the soup mixture until evenly combined.
8. Assemble casserole: Spread the combined chicken and potato mixture evenly in the prepared baking dish and cover it tightly with foil to retain moisture while baking.
9. Bake covered: Place the casserole in the preheated oven and bake covered for 45 minutes, allowing the potatoes to become tender and flavors to meld.
10. Add toppings: Remove the foil and sprinkle the remaining ½ cup of shredded Colby Jack cheese over the casserole, then top with French’s fried onions for a crispy finish.
11. Bake uncovered: Return the casserole to the oven and bake for an additional 5 to 10 minutes until the cheese is melted, the onions are golden brown, and the dish is bubbling on all sides.

Notes

• Yukon Gold potatoes are recommended for their creamy texture, but russet potatoes can be used as a substitute.
• For added flavor, you can sauté the mixed vegetables briefly before mixing them in.
• If you prefer a thicker casserole, reduce the chicken broth to 2 cups.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• To make this dish gluten-free, substitute the cream soups and fried onions with gluten-free alternatives.

Keywords: chicken casserole, potato casserole, creamy chicken casserole, comfort food, baked casserole, easy family dinner