Chicken and Potato Casserole

Chicken and Potato Casserole

This Chicken and Potato Casserole is ultimate comfort food! Packed with lots of diced potatoes, shredded chicken, mixed veggies, and savory soups. All that cheese doesn't hurt either. You can feed the whole family with this weeknight dinner recipe!

Course Main Course

Cuisine American

Prep Time 25

Cook Time 55

Total Time 1 20

Servings

Calories 462kcal

Author Karly Campbell

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 9x13 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.

Notes

You may swap the chicken breasts for chicken thighs, or just shred up a rotisserie chicken instead of poaching fresh chicken.

Be sure to dice the potatoes into 1/2 inch chunks. If they're too large, they won't cook through.

You may use any variety of cheese that you like. We like the mild flavor and meltability of colby jack.

Nutrition