Chicken and Potato Casserole

This chicken and potato casserole recipe is as reliable as your best friend. You know, the one who always shows up, knows precisely what you need, and never asks for anything in return? This casserole will comfort you on the tough days, celebrate with you on the good ones, and remind you that carbs and cheese make everything better. Like a true friend, it’s simple, dependable, and always a crowd-pleaser—no drama, just deliciousness.

What’s more comforting than a dish that turns potatoes, chicken and cheese into pure happiness? This loaded chicken and potato casserole is perfect for quick weeknight dinners with the family, and makes a fantastic potluck recipe when you need to feed a crowd.

Chicken and Potato Casserole Ingredients

• Potatoes: This potato casserole is pretty flexible when it comes to the type of potato to use. You want potatoes that balance creaminess and substance, like russets or Yukon Golds. Fingerlings or other small potatoes are good, and you don’t need to peel them!
• Cream of chicken soup: This little can of comfort is the secret to that velvety casserole base. Choose low-sodium soup if you want more control over the seasoning. You can also make cream of chicken soup from scratch.
• Sour cream: Sour cream adds a little tart and tang to the creaminess, balancing the flavors beautifully. Opt for full-fat sour cream for the best texture, or swap in Greek yogurt for its protein and probiotics.
• Butter: Melted butter adds richness and flavor to the dish. Look for unsalted butter to control the salt levels.
• Seasonings: Garlic powder, salt and pepper bring depth and a subtle kick to the dish.
• Cooked chicken breast: Tender, cubed chicken turns this from a side dish into a full-on dinner. Use leftover rotisserie chicken for added flavor, or make quick pan-seared chicken breasts. Frozen pre-cooked breasts can also do the trick, but defrost them before adding them to the mix.
• Whole kernel corn: Sweet corn adds bursts of freshness and a little crunchy texture to this creamy casserole. Frozen corn works just as well as canned, especially if you’re looking to cut back on sodium.
• Shredded cheddar cheese: Cheddar cheese brings the gooey, melty magic that makes this dish irresistible. Try a sharp cheddar for more flavor, and shred it from a block at home for better melting. Always in a hurry? Any of the best shredded cheddar cheeses work well.
• Minced chives: A sprinkle of minced chives adds a pop of color and a mild onion flavor that brightens up each bite. Look for fresh chives at the grocery store or pull them from your herb garden.

Directions

Step 1: Cook the potatoes

Preheat the oven to 350°F. Place the potatoes in a large saucepan and add enough water to cover them. Bring the water to a boil. Reduce the heat to medium and cook, uncovered, until the potatoes can be easily pierced with a fork, 10 to 12 minutes. Drain and then transfer the potatoes to a greased 13×9-inch baking dish.

Step 2: Combine other ingredients

In a large bowl, combine the condensed soup, sour cream, butter, garlic powder, salt and pepper. Stir in the cubed chicken, corn and 1/2 cup of the shredded cheese. Spoon the mixture over potatoes and gently stir to combine.

Step 3: Bake and finish with cheese and chives

Bake the casserole, covered, for 25 to 30 minutes. Uncover the casserole and sprinkle it with the remaining 1/2 cup of shredded cheese, then continue to bake until the cheese is bubbly and the potatoes are fork-tender, about 10 to 12 minutes more. Sprinkle the casserole with chives, if desired.

JONATHAN MELENDEZ FOR TASTE OF HOME

Chicken and Potato Casserole Variations

• Spice it up: Add a spicy twist with diced jalapenos or a sprinkle of red pepper flakes.
• Blend your cheeses: For a unique flavor, swap Monterey Jack, Gouda or any good melting cheese for the cheddar.
• Add more veggies: Toss in peas, broccoli or green beans for extra nutrition and color.
• Make it vegetarian: Use cream of mushroom soup and leave out the chicken for an easy vegetarian side dish.

How to Store Chicken and Potato Casserole

Let the casserole cool to room temperature before storing. Transfer it to an airtight container and refrigerate it for up to four days.

Can you freeze chicken and potato casserole?

Yes! You can freeze this casserole before or after baking. If freezing it before baking, assemble the cheesy chicken and potato casserole in a freezer-safe dish and tightly cover it with storage wrap then foil. If freezing leftovers, portion them out for easy reheating. The casserole will last for up to three months in the freezer.

How do you reheat chicken and potato casserole?

Reheat leftovers in a 350° oven for 20 to 25 minutes until they’re warmed through. For smaller portions, use the microwave, but cover them to retain moisture. Stir them halfway through to ensure even heating.

Chicken and Potato Casserole Tips

JONATHAN MELENDEZ FOR TASTE OF HOME

Can you use raw diced chicken for chicken and potato casserole?

For food safety reasons, use cooked chicken in this chicken and potatoes casserole to ensure it’s fully cooked. Raw chicken may release too much liquid, altering the dish’s consistency. An easy solution is to cut your raw chicken into cubes and saute them in a little bit of olive oil in a skillet before adding the cubes to your cheesy chicken and potato casserole.

Do you need to cover the casserole while it bakes?

Yes, cover the casserole initially to lock in moisture and cook everything evenly. Uncover it for the last 10 to 12 minutes to let the cheese melt and brown.

What can you serve with chicken and potato casserole?

Pair this casserole with a crisp green salad, or add some healthy color to the meal with vegetables like steamed asparagus or sauteed spinach. And don’t forget that garlic bread or dinner rolls are great for sopping up the cheesy sauce!