Chicken and Potato Casserole Recipe

Looking for a comforting, hearty dish that combines tender chicken and savory potatoes in a rich, creamy sauce? This Chicken and Potato Casserole is the perfect solution! It’s a classic casserole that combines flavorful chicken, seasoned potatoes, and gooey cheese, all baked together to perfection. This recipe is great for feeding a family, meal prepping, or serving at a potluck. Best of all, it’s easy to prepare and requires simple ingredients you probably already have in your kitchen.

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What is a Chicken and Potato Casserole?

A Chicken and Potato Casserole is a baked dish where pieces of chicken are combined with potatoes, typically in a creamy sauce, and often topped with cheese. The casserole is then baked until the chicken is tender, the potatoes are soft, and the cheese is melted and bubbly. This all-in-one meal is satisfying, filling, and perfect for feeding a crowd. With variations ranging from creamy to cheesy to veggie-packed, the dish is versatile and can be adapted to suit different tastes and dietary preferences.

Ingredients List for Chicken and Potato Casserole

• 1 ½ lbs chicken breasts or thighs: Cut into bite-sized pieces. You can also use rotisserie chicken or cooked chicken if you want to save time.
• 4 medium potatoes (Russet or Yukon Gold): Peeled and diced into 1-inch cubes.
• 1 small onion, diced: Adds flavor and depth to the casserole.
• 2 cloves garlic, minced: For a savory, aromatic base.
• 1 cup shredded cheddar cheese: For a gooey, melty topping. You can use mozzarella, Monterey Jack, or a cheese blend.
• 1 cup sour cream: Adds creaminess and tang to the sauce.
• 1 can (10.5 oz) cream of chicken soup: Provides a creamy base. You can substitute with cream of mushroom or cream of celery.
• ½ cup milk: Helps thin out the sauce for a smoother consistency.
• 1 teaspoon paprika: For color and a subtle smoky flavor.
• 1 teaspoon Italian seasoning: A blend of herbs like oregano and thyme for extra flavor.
• Salt and pepper to taste: Essential for seasoning the dish.
• 2 tablespoon olive oil or butter: To sauté the onions and garlic.

Substitutions and Variations

This Chicken and Potato Casserole is versatile and can be customized to fit your dietary preferences or what you have on hand:

• Meat alternatives: Swap the chicken for turkey, ground beef, or even sausage if you want a different protein.
• Vegetable additions: Add veggies like broccoli, carrots, mushrooms, or spinach to make it more nutritious.
• Cheese swaps: Cheddar is classic, but you can mix in other cheeses like Gouda, mozzarella, or pepper jack for different flavor profiles.
• Low-carb option: Replace the potatoes with cauliflower florets or use sweet potatoes for a slightly healthier option.
• Spice it up: For a bit of heat, add diced jalapeños, red pepper flakes, or a pinch of cayenne pepper.

Step-by-Step Cooking Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish with non-stick spray or butter.
2. Cook the chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken pieces and cook until browned on all sides, about 5-7 minutes. Season with salt, pepper, and paprika. Remove the chicken from the skillet and set aside.
3. Sauté the onions and garlic: In the same skillet, add the remaining olive oil (or butter), diced onions, and minced garlic. Sauté until the onions are soft and translucent, about 3-4 minutes.
4. Prepare the sauce: In a medium mixing bowl, whisk together the cream of chicken soup, sour cream, milk, Italian seasoning, and a pinch of salt and pepper until smooth and well combined.
5. Assemble the casserole: In the prepared baking dish, layer the diced potatoes evenly. Then, add the cooked chicken on top of the potatoes. Pour the sour cream mixture evenly over the chicken and potatoes. Use a spoon to spread it out so that everything is coated.
6. Add the cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
7. Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 40-45 minutes, or until the potatoes are tender when pierced with a fork.
8. Broil for a crispy top: Remove the foil and broil the casserole for 3-5 minutes, or until the cheese is golden and bubbly. Keep a close eye on it to avoid burning the top.
9. Let it rest: Allow the casserole to rest for about 5-10 minutes before serving. This will help the sauce thicken and make it easier to serve.
10. Garnish and serve: For a pop of color and freshness, sprinkle chopped parsley or green onions on top. Serve hot.

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

1. Preheat and prep: Always start by preheating the oven to ensure even cooking. Grease the casserole dish to prevent sticking.
2. Brown the chicken: Browning the chicken adds flavor to the casserole. Make sure to season the chicken well and cook until golden brown.
3. Sauté aromatics: Sautéing the onions and garlic ensures that their flavors are infused throughout the casserole.
4. Create a creamy sauce: The combination of cream of chicken soup, sour cream, and milk makes for a rich, creamy base that coats the potatoes and chicken.
5. Layering: Layering the potatoes first helps them cook evenly at the bottom of the dish, while the chicken stays juicy and flavorful on top.
6. Cheesy finish: Don’t forget the cheese on top! It adds richness and creates a golden, bubbly crust.

Common Mistakes to Avoid

• Not cooking the potatoes long enough: Make sure the potatoes are fully tender before removing the casserole from the oven. If they're not, cover the dish again and bake for an additional 10-15 minutes.
• Using raw chicken: Make sure to brown the chicken first. This ensures that the chicken is fully cooked and flavorful before being added to the casserole.
• Too much liquid: Be mindful of how much liquid you add to the casserole. The mixture should be creamy but not too watery, as the potatoes will release some moisture while cooking.
• Skipping the rest time: Letting the casserole rest for a few minutes after baking helps the sauce set and makes it easier to serve without falling apart.

Serving and Presentation Tips

This Chicken and Potato Casserole is a hearty, satisfying dish that can be served on its own or with simple sides:

• Green salad: A crisp, refreshing salad with a light vinaigrette is the perfect contrast to the rich, creamy casserole.
• Steamed veggies: Serve with steamed green beans, broccoli, or roasted carrots for extra nutrition and color.
• Bread: Warm garlic bread or dinner rolls pair beautifully with this casserole to soak up the creamy sauce.

How to Serve Chicken and Potato Casserole

Scoop out portions of the casserole using a large spoon or spatula, making sure to get a good mix of chicken, potatoes, and creamy sauce in each serving. Serve it hot, straight from the oven, with a sprinkle of fresh herbs like parsley or green onions for added flavor and a pop of color.

Presentation Ideas for Chicken and Potato Casserole

Though this casserole is a rustic, hearty dish, you can elevate its presentation with a few simple touches:

• Garnish with herbs: Sprinkle freshly chopped parsley, cilantro, or green onions over the top just before serving.
• Bake in individual ramekins: For a more elegant presentation, portion the casserole into small ramekins before baking for individual servings.
• Crispy bacon topping: Sprinkle crispy bacon bits over the top of the casserole for added flavor and crunch.

Chicken and Potato Casserole Recipe Tips

• Make ahead: You can assemble the casserole up to 24 hours in advance. Store it in the fridge, then bake it when you’re ready. Just add a few extra minutes to the cooking time if baking straight from the fridge.
• Freezing instructions: This casserole freezes well. Simply assemble it (but don’t bake), cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
• Double the recipe: If you’re feeding a large crowd, you can easily double the ingredients and bake in a larger dish or two separate casseroles.

Frequently Asked Questions (FAQs)

Q: Can I use sweet potatoes instead of regular potatoes?
A: Yes! Sweet potatoes work wonderfully in this casserole and will add a slight sweetness to balance the savory flavors.

Q: Can I use pre-cooked chicken?
A: Absolutely. Rotisserie chicken or leftover cooked chicken can be used. Just skip the step where you cook the chicken and add it directly to the casserole.

Q: Can I make this casserole gluten-free?
A: Yes! Use a gluten-free cream of chicken soup and make sure your other ingredients, like the broth or seasonings, are gluten-free.

Q: Can I add vegetables to this casserole?
A: Definitely! Vegetables like broccoli, spinach, mushrooms, or carrots can be added to the casserole for extra nutrition.

Q: How do I store leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.

Conclusion

This Chicken and Potato Casserole is the ultimate comfort food—rich, creamy, and filled with tender chicken and flavorful potatoes. It’s easy to make, customizable, and perfect for feeding a hungry family or meal prepping for the week ahead. With its gooey cheese topping and hearty ingredients, this casserole is sure to be a hit at the dinner table. Give it a try tonight, and you’ll find yourself making it again and again!

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