Creamy Chicken Potato Casserole Recipe
Introduction
This Chicken Potato Casserole is a comforting, hearty dish perfect for family dinners. With tender chicken, creamy potatoes, and melted cheddar cheese, it’s both simple to make and deliciously satisfying.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 4 cups peeled and diced potatoes (about 4 medium potatoes)
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ cup milk
- 1 can (10.5 oz) cream of chicken soup
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- Optional: chopped green onions or fresh parsley for garnish
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Step 2: In a large skillet over medium heat, add olive oil and sauté the onions and garlic until fragrant, about 2–3 minutes.
- Step 3: Add the diced chicken to the skillet and cook until lightly browned on the outside, about 5–6 minutes. The chicken doesn’t need to be fully cooked through at this stage.
- Step 4: In a large bowl, combine the potatoes, cooked chicken, sautéed onion and garlic, cream of chicken soup, sour cream, milk, paprika, salt, and pepper. Stir until well mixed.
- Step 5: Transfer the mixture to the greased baking dish. Cover with foil and bake for 45 minutes.
- Step 6: Remove the foil, sprinkle shredded cheddar cheese over the top, and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly and the potatoes are fork-tender.
- Step 7: Garnish with chopped green onions or fresh parsley if desired. Serve hot.
Tips & Variations
- For extra flavor, add a teaspoon of dried thyme or rosemary to the mixture before baking.
- You can swap cream of chicken soup for cream of mushroom soup for a different taste.
- Use Yukon Gold potatoes for a creamier texture or red potatoes for a firmer bite.
- Leftovers make great next-day lunches and can be reheated in the oven or microwave.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warm, about 15-20 minutes, or microwave individual portions until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this casserole?
It’s best to use fresh or fully thawed chicken to ensure even cooking. If using frozen chicken, thaw it completely before cooking.
Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Add extra baking time if baking straight from the fridge.
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Creamy Chicken Potato Casserole Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
This comforting Chicken Potato Casserole features tender chicken pieces, diced potatoes, and a creamy mixture of sour cream, milk, and cream of chicken soup, all baked to bubbly perfection and topped with melted cheddar cheese. With savory onions, garlic, and a hint of paprika, it’s an easy one-dish meal perfect for family dinners or potlucks.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 4 cups peeled and diced potatoes (about 4 medium potatoes)
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ cup milk
- 1 can (10.5 oz) cream of chicken soup
Additional Flavorings
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- Optional chopped green onions or fresh parsley for garnish
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Sauté Aromatics: In a large skillet over medium heat, add the olive oil and sauté the finely chopped onions and minced garlic until fragrant and softened, about 2–3 minutes.
- Cook Chicken Lightly: Add the bite-sized chicken pieces to the skillet with the onions and garlic, cooking until the chicken is lightly browned on the outside, about 5–6 minutes. The chicken does not need to be fully cooked at this stage since it will finish baking in the casserole.
- Mix Ingredients: In a large mixing bowl, combine the diced potatoes, cooked chicken with onions and garlic, cream of chicken soup, sour cream, milk, paprika, salt, and black pepper. Stir thoroughly until all ingredients are evenly incorporated.
- Assemble and Bake Covered: Transfer the mixed casserole ingredients into the greased 9×13-inch baking dish. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes to allow the potatoes to soften and flavors to meld.
- Add Cheese and Finish Baking: After 45 minutes, remove the foil from the casserole. Evenly sprinkle the shredded cheddar cheese on top, then return the uncovered dish to the oven. Bake for an additional 15 minutes until the cheese is melted, bubbly, and golden, and the potatoes are fork-tender.
- Garnish and Serve: Remove the casserole from the oven and garnish with chopped green onions or fresh parsley if desired. Serve hot and enjoy your hearty and flavorful meal.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs tend to be juicier.
- For a creamier texture, add a little extra sour cream or milk.
- Feel free to substitute the cream of chicken soup with a homemade cream sauce for a fresher taste.
- Adding chopped green onions or parsley is optional but adds a nice color and fresh flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Make sure the potatoes are cut into uniform pieces to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: chicken casserole, potato casserole, baked chicken and potatoes, comforting casserole, easy dinner recipe
