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Chicken and Potato Casserole Recipe

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★★★★★

4.4 from 93 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/chicken-and-potato-casserole-recipe/