Chicken and Potato Casserole Recipe

Looking for a warm, hearty, and easy meal that satisfies the whole family? This Chicken and Potato Casserole is the perfect answer. With juicy chicken, tender potatoes, and a creamy, cheesy sauce, this casserole comes together in one dish, making it an ideal dinner for busy weeknights. With minimal prep work and maximum flavor, this casserole is sure to become a staple in your recipe rotation. Read on for a step-by-step guide, helpful tips, and serving ideas to make the best chicken and potato casserole ever!

What is a Chicken and Potato Casserole?

A Chicken and Potato Casserole is a classic comfort food dish that combines chunks of chicken, potatoes, cheese, and a creamy sauce, all baked to golden perfection. The beauty of this casserole is its simplicity—everything cooks together in the same dish, resulting in a meal that's both filling and satisfying. You get a balance of protein, starch, and a creamy, cheesy sauce that brings all the ingredients together. This recipe is versatile, customizable, and sure to become a family favorite.

Ingredients List for Chicken and Potato Casserole

Here’s what you’ll need to make this cozy Chicken and Potato Casserole:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 4 medium russet potatoes, peeled and diced into 1-inch pieces
• 1 ½ cups shredded cheddar cheese (or cheese of your choice)
• ½ cup grated Parmesan cheese
• 1 cup sour cream
• 1 can (10.5 oz) cream of chicken soup (or homemade version)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme (or your favorite herbs)
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped (optional, for garnish)
• Cooking spray (for greasing the baking dish)

Ingredients List for Sauce and Topping

The creamy sauce and cheesy topping are what make this Chicken and Potato Casserole irresistible. Here's what you'll need for the sauce and topping:

For the Creamy Sauce:

• Cream of chicken soup: This is the base of the creamy sauce. You can use store-bought or make a homemade version for extra flavor.
• Sour cream: Adds richness and creaminess to the sauce, balancing the flavors.
• Paprika and thyme: These spices add warmth and depth to the sauce. You can also use rosemary or Italian seasoning.

For the Topping:

• Shredded cheddar cheese: Melts into a gooey, cheesy topping. You can swap cheddar for mozzarella, Colby Jack, or a cheese blend.
• Grated Parmesan cheese: Adds a salty, nutty flavor that complements the cheddar perfectly.
• Fresh parsley: Optional, but a sprinkle of fresh herbs at the end brings a pop of color and freshness to the dish.

Substitutions and Variations

This Chicken and Potato Casserole is easy to customize based on your preferences or dietary needs. Here are some ideas to make it your own:

• Chicken thighs: You can substitute chicken breasts with boneless, skinless chicken thighs for a juicier result.
• Potato options: Instead of russet potatoes, try Yukon gold or red potatoes. Sweet potatoes also make a delicious, slightly sweet variation.
• Vegetarian option: Swap the chicken for mushrooms or plant-based "chicken" strips, and use a vegetarian cream of mushroom soup instead of cream of chicken.
• Cheese varieties: Try using a blend of cheeses like mozzarella, Swiss, or Gruyère for a different flavor profile.
• Spice it up: For those who like a little heat, add a pinch of cayenne pepper or red pepper flakes to the sauce.

Step-by-Step Cooking Instructions

Let’s break down the process of making this delicious Chicken and Potato Casserole:

1. Preheat the oven to 375°F (190°C).
2. Prepare the baking dish: Lightly grease a 9x13-inch casserole dish with cooking spray.
3. Cook the chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken with salt, pepper, and garlic powder. Add the chicken cubes to the skillet and cook for about 5-7 minutes, until browned on all sides. The chicken doesn’t need to be fully cooked through, as it will finish cooking in the oven. Set aside.
4. Sauté the onion and garlic: In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute.
5. Prepare the potatoes: In a large bowl, combine the diced potatoes with the cooked onion and garlic. Season with paprika, thyme, salt, and pepper. Toss to coat the potatoes evenly with the seasonings.
6. Make the sauce: In a medium bowl, whisk together the sour cream and cream of chicken soup. If you want the sauce to be thinner, add a couple of tablespoons of milk or chicken broth.
7. Assemble the casserole: Layer the seasoned potatoes at the bottom of the greased casserole dish. Spread the browned chicken cubes evenly over the potatoes. Pour the creamy soup mixture over the chicken and potatoes, making sure to cover everything.
8. Add cheese: Sprinkle the shredded cheddar and Parmesan cheeses evenly over the top of the casserole.
9. Bake: Cover the casserole dish with aluminum foil and bake in the preheated oven for 40-45 minutes, or until the potatoes are tender when pierced with a fork.
10. Uncover and bake more: Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted, golden, and bubbly.
11. Cool and serve: Let the casserole cool for 5 minutes before serving. Garnish with fresh parsley, if desired.

How to Cook Chicken and Potato Casserole: A Step-by-Step Guide

To recap, here’s a simple step-by-step guide to making this Chicken and Potato Casserole:

1. Preheat oven and prepare ingredients.
2. Cook chicken and sauté veggies.
3. Mix potatoes with seasoning.
4. Whisk together sour cream and soup for the sauce.
5. Layer the casserole with potatoes, chicken, sauce, and cheese.
6. Bake covered, then uncover for a cheesy, golden finish.
7. Garnish and serve.

Follow these steps, and you'll have a delicious, cheesy casserole ready in no time!

Common Mistakes to Avoid

• Not cutting potatoes evenly: Make sure your potato pieces are roughly the same size to ensure they cook evenly. If the pieces are too large, they may still be raw when the rest of the casserole is done.
• Overcooking the chicken: Since the chicken will continue to cook in the oven, just sear it lightly in the pan. Overcooking it on the stove will result in dry, tough chicken.
• Using too much liquid: If you add extra liquid to the casserole (like broth or milk), be careful not to overdo it. Too much liquid can make the casserole soupy instead of creamy.
• Skipping the foil: Covering the casserole while baking is key to ensuring the potatoes cook properly. Removing the foil for the last 10-15 minutes allows the cheese to brown nicely.

Serving and Presentation Tips

Here’s how to make your Chicken and Potato Casserole even more appealing when serving:

• Family-style: Bring the casserole dish directly to the table for everyone to serve themselves. It’s a cozy, comforting way to enjoy this meal.
• Individual portions: For a neater presentation, cut the casserole into squares or scoops and plate individually.
• Garnish with fresh herbs: A sprinkle of fresh parsley, chives, or thyme gives the casserole a pop of color and a burst of fresh flavor.
• Serve with a side: Round out the meal with a crisp salad or roasted vegetables for a balanced plate.

How to Serve Chicken and Potato Casserole

While this Chicken and Potato Casserole is hearty enough to be a meal on its own, here are a few sides to serve alongside it:

• Green salad: A fresh, simple salad with a light vinaigrette pairs beautifully with the rich, creamy casserole.
• Steamed or roasted veggies: Serve with roasted broccoli, green beans, or Brussels sprouts to add some greens to the meal.
• Crusty bread: A slice of warm bread is perfect for soaking up the creamy sauce from the casserole.

Presentation Ideas for Chicken and Potato Casserole

Here are a few easy ways to make your Chicken and Potato Casserole more visually appealing:

• Fresh herbs: Sprinkle freshly chopped parsley, thyme, or green onions on top of the casserole before serving.
• Use colorful plates: Serve the casserole on bright or patterned plates to make the meal look more inviting.
• Cheese crust: For a beautiful golden-brown finish, use the broiler for a minute or two at the end of baking to make the cheese extra crispy.

Chicken and Potato Casserole Recipe Tips

• Make ahead: You can assemble the casserole up to 24 hours in advance. Cover and refrigerate, then bake when you’re ready to serve.
• Freezer-friendly: This casserole freezes well. Assemble the dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and bake as directed.
• Double the recipe: If you’re feeding a large crowd, double the ingredients and use a larger baking dish.

Frequently Asked Questions (FAQs)

Can I use leftover chicken?
Yes, you can use cooked leftover chicken. Just skip the step of browning the chicken and add it directly to the casserole with the potatoes.

Can I freeze this casserole?
Yes! You can freeze the unbaked casserole for up to 3 months. Thaw overnight in the fridge before baking as directed.

What other vegetables can I add?
You can add chopped carrots, peas, or broccoli to the casserole to increase the veggie content.

Can I use different types of potatoes?
Absolutely! Yukon Gold or red potatoes work just as well as russet potatoes, and sweet potatoes add a nice twist.

Conclusion

This Chicken and Potato Casserole is the perfect cozy, comforting dish for any night of the week. With tender chicken, creamy potatoes, and cheesy goodness, it’s a meal that’s sure to satisfy. Plus, it’s incredibly easy to make, customizable to your tastes, and freezer-friendly for those busy nights when you need dinner in a pinch. Try this recipe today and enjoy a delicious, no-fuss meal that the whole family will love!

Print