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

Scale

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