Chicken and Potato Casserole Recipe

Introduction

This comforting chicken and potato casserole is a hearty, flavorful dish perfect for family dinners. Tender shredded chicken combined with creamy soups, potatoes, and cheese creates a satisfying one-pan meal that’s easy to prepare and bake.

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 over medium-high heat, add the chicken broth and seasoned chicken breasts. Bring to a low boil and cook for 20 minutes until the chicken is cooked through.
3. Step 3: While the chicken cooks, preheat the oven to 400 degrees and grease a 9×13 baking dish.
4. Step 4: Remove the chicken from the broth and shred it using two forks.
5. Step 5: Peel and dice the Yukon Gold potatoes into small cubes about ½ inch in size.
6. Step 6: In a large bowl, combine the cream of chicken soup, cream of potato soup, frozen mixed vegetables, sour cream, and 1 cup of shredded cheese. Mix well.
7. Step 7: Fold the shredded chicken and diced potatoes into the soup mixture until evenly incorporated.
8. Step 8: Spread the chicken and potato mixture evenly into the prepared baking dish and cover with foil.
9. Step 9: Bake in the preheated oven for 45 minutes.
10. Step 10: Remove the foil, sprinkle the remaining ½ cup of cheese on top, and add the French’s fried onions.
11. Step 11: Bake uncovered for another 5 to 10 minutes, until the cheese is golden brown and the casserole is bubbling.

Tips & Variations

• Use sweet potatoes instead of Yukon Gold potatoes for a slightly sweeter flavor and added nutrients.
• For extra creaminess, stir in a little cream cheese or replace sour cream with Greek yogurt.
• Add fresh herbs like thyme or parsley for a fresh, bright note.
• Substitute the frozen mixed vegetables with fresh veggies or your favorite canned options.
• To make it spicier, add a pinch of cayenne pepper or chili flakes to the soup mixture.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through or reheat the entire dish in the oven at 350°F until hot. Avoid freezing as the potatoes may change texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and offer a juicier flavor. Adjust cooking time if needed, ensuring the chicken is cooked through before shredding.

Do I have to peel the potatoes?

You can leave the Yukon Gold potatoes unpeeled for added texture and nutrition since their skin is thin and tender after baking. Just be sure to wash them well before dicing.

Chicken and Potato Casserole Recipe

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This comforting Chicken and Potato Casserole combines tender shredded chicken, creamy soups, and tender Yukon Gold potatoes baked to golden perfection with melted Colby Jack cheese and crispy fried onions on top. It’s a hearty and easy-to-make dish perfect for family dinners or potlucks.

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

Ingredients

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Chicken and Seasoning

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

Broth and Vegetables

• 3 cups chicken broth
• 2 pounds Yukon Gold potatoes, peeled and diced into ½ inch cubes
• 1 cup frozen mixed vegetables

Soup and Dairy

• 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 and ½ cup)

Topping

• 1 cup French’s fried onions

Instructions

1. Season the chicken: Rub the chicken breasts with poultry seasoning, salt, and cracked pepper until evenly coated.
2. Cook the chicken: Pour chicken broth into a large pot and heat over medium-high heat. Add the seasoned chicken breasts and bring to a low boil. Let cook for 20 minutes until chicken is fully cooked.
3. Preheat the oven: While the chicken is cooking, preheat your oven to 400°F (204°C) and grease a 9×13 inch baking dish with cooking spray or butter.
4. Shred the chicken: Remove the chicken breasts from the broth and shred them finely using two forks.
5. Prepare the potatoes: Peel the Yukon Gold potatoes and dice them into approximately ½ inch cubes for even cooking.
6. Mix the filling: 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. Stir well to combine.
7. Combine all ingredients: Gently fold the shredded chicken and diced potatoes into the soup and vegetable mixture until everything is evenly coated.
8. Assemble the casserole: Spread the chicken and potato mixture evenly into the prepared baking dish. Cover the dish tightly with aluminum foil to keep moisture in.
9. Bake covered: Place the casserole in the preheated oven and bake for 45 minutes, allowing the potatoes to soften and flavors to meld.
10. Add toppings and finish baking: Carefully remove the foil, sprinkle the remaining ½ cup shredded Colby Jack cheese over the top, followed by an even layer of French’s fried onions. Return the casserole to the oven and bake uncovered for an additional 5 to 10 minutes until the cheese is melted, bubbly, and the fried onions are golden brown.

Notes

• Make sure the potatoes are diced small to ensure they cook through during baking.
• You can substitute mixed vegetables for any frozen vegetable mix you prefer or have on hand.
• For extra flavor, consider adding a teaspoon of garlic powder or onion powder to the seasoning mix.
• Leftovers can be refrigerated for 3-4 days and reheated in the oven or microwave.
• To make this casserole dairy-free, substitute sour cream and cheese with vegan alternatives.

Keywords: Chicken casserole, potato casserole, creamy chicken and potatoes, cheesy casserole, comfort food