Potato-Topped Chicken Casserole Recipe
Potato-Topped Chicken Casserole Recipe photo by Taste of Home

Potato-Topped Chicken Casserole Recipe

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A friend gave me this easy, fast and delicious casserole recipe. Any cheese you have on hand will work fine. It's perfect for those nights when you want something hearty and homemade. —Mary Ann Dell, Phoenixville, Pennsylvania
TOTAL TIME: Prep: 45 min. Bake: 15 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 45 min. Bake: 15 min.
MAKES: 12 servings


  • 4 pounds medium red potatoes, quartered
  • 3 pounds ground chicken
  • 4 medium carrots, finely chopped
  • 2 medium onions, finely chopped
  • 1/4 cup all-purpose flour
  • 2 tablespoons tomato paste
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1/4 teaspoon minced fresh thyme
  • 1-1/4 cups chicken broth
  • 1 cup milk
  • 6 tablespoons butter, cubed
  • 1-3/4 cups (7 ounces) shredded cheddar cheese

Nutritional Facts

1-1/3 cups equals 412 calories, 20 g fat (10 g saturated fat), 110 mg cholesterol, 636 mg sodium, 33 g carbohydrate, 4 g fiber, 26 g protein.


  1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
  2. Meanwhile, in a Dutch oven, cook chicken, carrots and onions over medium heat until meat is no longer pink; drain. Stir in flour, tomato paste, salt, pepper and thyme. Add chicken broth; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until thickened.
  3. Preheat oven to 400°. Divide mixture between two greased 13x9-in. baking dishes. Drain potatoes; place in a large bowl. Add milk and butter; mash until smooth. Stir in cheese. Spread over chicken mixture.
  4. Bake, uncovered, 15-20 minutes or until bubbly.
    Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake, uncovered, 50-55 minutes or until bubbly.
    Yield: 2 casseroles (6 servings each).
Originally published as Potato-Topped Chicken Casserole in Simple & Delicious May/June 2009, p10

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jan. 28, 2014

"Very yummy comfort food! I had roasted a chicken and made mashed potatoes the night prior so I used leftovers to create this dish. My family loved it, to include two picky toddlers! So it's a keeper, and a great way to use up leftovers, making it a great weeknight option!"

Reviewed Sep. 8, 2011

"I loved this recipe. I substituted turkey Italian sausage for the ground chicken and it turned out fabulous!"

Reviewed Mar. 1, 2011

"my husband and i really loved this. i cut this recipe in half and i didnt have any thyme on hand so i used oregano, still yummy."

Reviewed Dec. 17, 2010

"Hmmmm...I don't see anything special about this recipe and I felt like it was really bland. Ground beef would have been better for flavor. Not a hit in my house."

Reviewed Dec. 17, 2009

"This is now one of our favorites. I used ground turkey instead of ground chicken - but everytime I make it for someone else they ask for the recipe!"

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