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Our cheesy Chicken and Potato Casserole is loaded with hearty flavor. Made with tender chicken, creamy potatoes, savory veggies, and plenty of cheese, this makes the perfect comfort food casserole to feed your family.
This Recipe Brought To You By My Midwestern Roots
When I’m in the mood for comfort food it’s hard to beat a cheesy, hearty casserole! It’s the perfect choice when you need something simple and filling for dinner. Just toss a bunch of stuff together and bake it.
Why, yes, I was born and raised in the Midwest. Why do you ask? 😅 Is my love of casseroles giving me away?
Our Chicken and Potato Casserole is pure comfort food, made with plenty of tender, shredded chicken, lots of hearty potatoes, and every Midwesterners’ secret ingredient: cream of chicken soup.
Not to worry, you can use our cream of chicken soup substitute or our cream of mushroom soup if you’d like to use it instead of the canned stuff. It makes those casseroles a little more homemade and healthy…but the canned stuff makes life easier. It’s all about balance, so do what works best for you!
3 Reasons You’ll Love This Chicken Potato Casserole
- It’s super straightforward. Mix everything in a bowl, dump it in a pan, and let the oven do the work. The trickiest part is shredding the chicken (use our crockpot shredded chicken for a shortcut).
- Uses ingredients you probably have. Chicken breasts frozen veggies, and pantry staples. Nothing fancy or hard to find.
- Perfect for meal prep. This recipe makes a big batch and reheats beautifully. Make it Sunday, eat it all week.
Ingredients & Substitutions:
Chicken – This hearty chicken and potato casserole starts with chicken breast. We poach the chicken and then shred it, but this is also a great time to just shred up a rotisserie chicken. You could use chicken thighs here as well.
Poultry Seasoning – Use your favorite blend of poultry seasoning from the store or create your own to season the chicken well before cooking. You’ll also need some salt and pepper!
Potatoes – I prefer to use Yukon Gold potatoes for this but other varieties like red skinned will work too. You’ll peel and cut them into cubes.
Canned Soup – This recipe calls for canned cream of chicken soup and cream of potato soup, but my substitute cream of chicken soup is even better! I’ve also got a cream of mushroom soup recipe that’d work in this too.
Frozen Mixed Vegetables – They’re just so easy! These are usually a mix of corn, carrots, and green beans or something like that. Use whatever variety you prefer. No need to thaw first either!
Sour Cream – It’s going to help the casserole retain moisture so it won’t dry out when it bakes plus it’ll add flavor! Try swapping in cottage cheese or sugar free, fat free Greek yogurt for extra protein.
Colby Jack Cheese – We love a good cheesy casserole so I’m mixing a whole cup of shredded Colby Jack cheese into this, plus more for topping! You can use any type of cheese you like or a mix of different varieties.
French’s Fried Onions – These add a salty crunch to the top. You could swap these for panko tossed in butter if you’re not an onion fan.
How To Make Chicken Potato Casserole:
Cook the Chicken: Bring some chicken broth to a boil, add the chicken, and simmer until cooked through, about 20 minutes. Shred the chicken with a coupe of forks.
Potatoes: Peel the potatoes and chop into bite-sized pieces. You’ll want fairly small cubes of potatoes so that they cook through in the oven.
Combine: Add everything to a mixing bowl and give it a stir to combine.
Bake: Pour the mixture into a 9×13 baking dish, top with foil, and bake. This chicken and potato casserole will take about 45 minutes.
Finish & Serve: When it has almost cooked through remove the foil and sprinkle on the rest of the cheese then finally top it with the crispy fried onions! Let it bake uncovered for 5 to 10 minutes until golden brown!
Serve this chicken and potato casserole while it’s good and hot. This meal goes great with our quick dinner rolls!
Leftover Hack!
Place your leftovers in individual ramekins. Before serving, top with the dough from our homemade biscuits and bake for 15 minutes or until the biscuits are cooked through. Boom – pot pie!
Storage
Store covered in the refrigerator for up to 4 days.
Freezes well for up to 3 months in a freezer-safe container.
Reheat individual portions in the microwave or reheat the whole dish covered in a 350°F oven.
For best texture, let frozen casserole thaw overnight before reheating.
More easy Casserole Recipes!
Chicken and Potato Casserole
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
- Season the chicken breasts with poultry seasoning, salt, and pepper.
- Add the chicken broth to a large pot over medium-high heat and add the chicken breasts. Bring to a low boil and cook for 20 minutes.
- While chicken is cooking, preheat the oven to 400 degrees and grease a 9×13 baking dish.
- Remove the chicken breasts from the broth and shred with 2 forks.
- Peel and dice the potatoes into small cubes about ½ inch in size.
- In a large bowl, mix together the soups, frozen veggies, sour cream and 1 cup of cheese.
- Fold in the chicken and potatoes.
- Spread the chicken and potato mixture into the prepared baking dish and cover with foil.
- Bake in the oven for 45 minutes.
- Remove foil and sprinkle with the remaining cheese and top with the fried onions.
- Bake for another 5-10 minutes, until golden brown and bubbling on all sides.
Nan-C says
What temp to bake? I couldn’t find it but maybe I missed it
1
Karly Campbell says
It’s in step 3. 400 degrees. 🙂
Martha B. DOUBERLEY says
Thank you for your recipe. I doubled it for my family of 12, and they LOVED IT.. I will be making it again. In fact, we have been asked to bring food for a funeral on Friday, and this is what we are taking. My vegetables weren’t quite done, so I cooked it a little longer, but that was no problem. Thank you again.
Karly Campbell says
I’m so glad you liked the recipe so much! Thanks, Martha!
Debi H says
You mention cooking the chicken in 3 cups chicken broth but do not say what to do with the other cup. Please advise. Thanks!
Karly says
Oh, I’m sorry about that! It should just read 3 cups of broth!