I’ve been making this chicken potato casserole recipe for years, and it’s always a hit with my family. I first came across it in an old cookbook my grandmother gave me, and I was immediately drawn to the simplicity and flavor of the dish. The combination of tender chicken, fluffy potatoes, and a rich, creamy sauce is just perfect.
And the best part? It’s incredibly easy to make, even on a busy weeknight. My kids love helping me in the kitchen, especially when we’re making this recipe because they can get involved with mixing the ingredients and sprinkling the cheese on top.
It’s a great way to spend quality time together as a family, and we always have so much fun making it. I’ve made this recipe for countless family gatherings, potlucks, and even just for a quick dinner on a weeknight. It’s always a crowd-pleaser, and I know that when I take it out of the oven and let it cool for a few minutes before serving, everyone will be eager to dig in.
The aroma of the dish is amazing, and it’s almost as good as the taste. Almost. I like to serve it with a side salad or some steamed vegetables to round out the meal.
It’s such an easy recipe to customize to your tastes as well – you can add different spices or herbs to give it an extra boost of flavor. And don’t even get me started on how great leftovers are – this dish heats up beautifully in the microwave or oven for a quick lunch or dinner later in the day.
Chicken Potato Casserole
4.9 from 1176 votes
A hearty and comforting casserole featuring tender chicken and creamy potatoes baked in a rich sauce. This one-dish meal is perfect for family dinners and is easy to customize with your favorite vegetables.
1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
4 medium potatoes, peeled and thinly sliced
1 medium onion, chopped
2 cloves garlic, minced
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup milk
1 tsp dried thyme
1 tsp paprika
Salt and pepper to taste
2 tbsp olive oil
For the Topping
1/2 cup breadcrumbs
2 tbsp melted butter
👨🍳Directions
1Preheat your oven to 375°F.
2In a large skillet over medium-high heat, add the olive oil and cook the chicken cubes for 5 to 7 minutes until they are golden brown on all sides and cooked through.
3Remove the chicken from the skillet and set aside.
4In the same skillet, add the chopped onion and minced garlic, and sauté over medium heat for 2 to 3 minutes until the onion becomes translucent and fragrant.
5In a mixing bowl, combine the cream of chicken soup, sour cream, milk, dried thyme, paprika, salt, and pepper, and stir until the mixture is smooth and well blended.
6Layer half of the sliced potatoes in the bottom of a greased 9×13 inch baking dish.
7Spread the cooked chicken and sautéed onions and garlic evenly over the potatoes.
8Pour half of the soup mixture over the chicken layer, then top with the remaining potato slices and pour the rest of the soup mixture over the top.
9Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
10After 30 minutes, remove the foil and sprinkle the shredded cheddar cheese evenly over the casserole.
11In a small bowl, mix the breadcrumbs with the melted butter until the crumbs are evenly coated.
12Sprinkle the buttered breadcrumbs over the cheese layer.
13Return the dish to the oven, uncovered, and bake for an additional 15 minutes until the top is golden brown and the potatoes are tender when pierced with a fork.
14Remove the casserole from the oven and let it rest for 5 minutes before serving.
15This allows the layers to set for easier slicing.
For added flavor, you can include a cup of frozen mixed vegetables or steamed broccoli between the layers. To make it lighter, use low-fat sour cream and reduced-fat cheese. Leftovers can be stored in the refrigerator for up to 3 days.
Watch Video Of How Chicken Potato Casserole Works
This chicken potato casserole recipe is one of my go-to dishes for any occasion – whether we’re having friends over for dinner or just need a quick weeknight meal. It’s so versatile and easy to customize that I never get tired of making it.
One thing I love about this recipe is how well it reheats – whether you’re reheating individual portions in the microwave or warming up the whole casserole in the oven, it always tastes like freshly baked goodness. And don’t even get me started on how great leftovers are – this dish heats up beautifully and is perfect for packing lunches or snacks later in the day.
❓ Frequently Asked Questions About Chicken Potato Casserole
Q: Can I use frozen chicken instead of fresh?
A: Yes, you can use frozen chicken if that’s what you have on hand. Just thaw it out first by leaving it in room temperature for a few hours or by microwaving it according to the package instructions.
Q: What type of potatoes should I use?
A: You can use any type of potato you like – Russet, Yukon Gold, or even sweet potatoes would work well in this recipe.
Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the casserole up to a day ahead of time and then bake it when you’re ready. Just keep it refrigerated until you’re ready to bake it.
Q: Do I need to use cream cheese or can I substitute with something else?
A: You can definitely substitute with another type of cheese if you prefer – cheddar or mozzarella would both work well in this recipe.
Q: Can I add other ingredients to make this recipe more interesting?
A: Absolutely! Some ideas might include adding diced bell peppers or onions for extra flavor and texture, or using different types of cheese or spices to give it an extra kick.
Q: How do I store leftovers?
A: Leftovers should be stored in an airtight container in the refrigerator for up to three days or frozen for up to two months.
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