Chicken and Potato Casserole Recipe
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.
- 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
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
- Season the chicken: Rub the chicken breasts with poultry seasoning, salt, and cracked pepper to infuse flavor before cooking.
- 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.
- 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.
- Shred chicken: Remove the cooked chicken from the broth and shred it using two forks into bite-sized pieces.
- Prepare potatoes: Peel the Yukon Gold potatoes and dice them into small ½-inch cubes for even cooking.
- 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.
- Combine chicken and potatoes: Fold the shredded chicken and cubed potatoes into the soup mixture until evenly combined.
- 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.
- 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.
- 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.
- 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
