potato chicken casserole recipe

Written ByJenny Smyth Posted on
potato chicken casserole recipe
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The Best potato chicken casserole recipe

I’m so excited to share with you one of my family’s favorite recipes – the potato chicken casserole. This dish is a staple in our household, and for good reason.

It’s easy to make, packed with nutrients, and is perfect for any occasion. Whether we’re having a big family gathering or just a quick weeknight dinner, this casserole is always a hit.

The combination of tender chicken, fluffy potatoes, and rich sauce is absolutely divine. My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with – they get to mash the potatoes and mix the toppings!

The best part? It’s incredibly healthy, with the potatoes providing complex carbs and fiber, while the chicken offers lean protein.

I like to serve it with a side of steamed vegetables for an extra nutritional boost. The aroma that fills the house while it’s baking is incredible – everyone will know when this delicious meal is ready!

I’ve been making this recipe for years now, and it never fails to impress. My friends and family are always raving about it, and I’m happy to share it with you today.

Creamy Potato Chicken Casserole

Creamy Potato Chicken Casserole

4.9 from 1719 votes

A hearty and comforting casserole featuring tender chicken, creamy sauce, and golden potato slices. This one-dish meal is perfect for weeknight dinners and family gatherings, offering a satisfying blend of flavors and textures.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Casserole

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
4 medium russet potatoes, thinly sliced (about 1/8 inch thick)
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 medium onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper

For the Creamy Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup chicken broth
1/2 cup sour cream
1 tablespoon Dijon mustard

👨‍🍳Directions

1Preheat your oven to 375°F.
2Lightly grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking.
3In a large skillet over medium-high heat, cook the chicken cubes for 5 to 7 minutes until they are browned on all sides and no longer pink in the center.
4Season with salt, pepper, and paprika, then transfer the chicken to a plate and set aside.
5In the same skillet, melt the butter over medium heat.
6Add the chopped onion and garlic, and sauté for 3 to 4 minutes until the onion is translucent and fragrant.
7Sprinkle the flour over the onion mixture and stir constantly for 1 minute to create a roux.
8Gradually whisk in the milk and chicken broth, and continue stirring until the sauce thickens, about 5 to 7 minutes.
9Remove the sauce from heat and whisk in the sour cream, Dijon mustard, and dried thyme until the mixture is smooth and creamy.
10Season with additional salt and pepper to taste.
11Layer half of the potato slices evenly in the bottom of the prepared baking dish.
12Top with the cooked chicken cubes, then pour half of the creamy sauce over the chicken.
13Arrange the remaining potato slices over the sauce, and pour the rest of the sauce over the top.
14Sprinkle the shredded cheddar and Parmesan cheeses evenly over the casserole.
15Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
16Then remove the foil and continue baking for another 15 minutes, until the potatoes are tender when pierced with a fork and the top is golden and bubbly.
17Let the casserole rest for 5 minutes before serving.
18This allows the sauce to set slightly, making it easier to slice and serve.

🔧Equipment

9×13 inch baking dish
Large skillet
Medium saucepan
Mixing bowl
Cutting board
Chef’s knife
Measuring cups and spoons
Whisk
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 720mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 30g

📝Notes

For a crispy top, you can sprinkle some breadcrumbs mixed with melted butter over the cheese before baking. To save time, use pre-cooked rotisserie chicken and reduce the initial cooking step. This casserole can be assembled a day ahead and refrigerated; just add 10 minutes to the baking time.

Watch Video Of How Creamy Potato Chicken Casserole Works

This potato chicken casserole recipe is truly a classic for a reason – it’s easy, delicious, and nutritious. My family and I have loved it for years now, and I know your family will too!

It’s perfect for any occasion – whether you’re having a big gathering or just a quiet night at home. And don’t worry about leftovers – they store beautifully in the fridge or freezer for future meals.

❓ Frequently Asked Questions About Creamy Potato Chicken Casserole

Q: What type of potatoes should I use for this recipe?

For this recipe, you’ll want to use high-starch potatoes like Russet or Idaho. These will yield a fluffier texture when mashed.

Q: Can I use frozen chicken instead of fresh?

You can use frozen chicken breasts in place of fresh, but be sure to thaw them first before dicing.

Q: How do I prevent the casserole from becoming too dry?

To prevent dryness, make sure not to overbake the casserole – check on it frequently until it’s just done.

Q: Can I add other vegetables besides carrots?

Yes! Feel free to add other vegetables like peas or green beans – they’ll cook down nicely during baking.

Q: How do I store leftover casserole?

Cool the casserole completely before refrigerating or freezing – then reheat as desired.

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