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Chicken Potato Casserole

This savory, satisfying casserole is real comfort food that freezes so well. Thaw it in the fridge overnight then pop it into the oven when you get home the next day for a super easy supper. —Kersten Campbell, Pullman, Washington
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    2 casseroles (6 servings each)

Ingredients

  • 6 large baking potatoes, peeled and cubed
  • 1-1/2 cups water
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 cups sour cream
  • 3/4 cup shredded cheddar cheese
  • 1/2 cup butter, softened
  • 1/4 cup shredded Parmesan cheese
  • 1 envelope onion soup mix
  • 1/4 cup finely chopped fresh spinach
  • 1/4 cup shredded carrot
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 cup dry bread crumbs

Directions

  • Place potatoes and water in a 3-qt. microwave-safe dish. Cover and microwave on high for 12-15 minutes or until tender. Meanwhile, divide chicken between two greased 8-in. square baking dishes.
  • Drain potatoes and place in a large bowl. Add sour cream, cheddar cheese, butter, Parmesan cheese, soup mix, spinach, carrot, salt, garlic powder and pepper; mash until smooth. Spoon over chicken; sprinkle with bread crumbs.
  • Bake one casserole, uncovered, at 350° for 45-50 minutes or until chicken is no longer pink. Cover and freeze the remaining casserole for up to 3 months.
  • To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Editor's Note
This recipe was tested in a 1,100-watt microwave.
Nutrition Facts
1 each: 422 calories, 19g fat (12g saturated fat), 98mg cholesterol, 491mg sodium, 38g carbohydrate (4g sugars, 3g fiber), 23g protein.

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Reviews

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Average Rating:
  • maball
    Mar 3, 2019

    This was full of water after cooked. I think it is as you put raw chicken in to cook and water emerges. I would recommend that the chicken be cooked prior to putting it in the casserole and the potatoes be cooked less prior to putting into the pan so they are chunky not mushy. Then reduce the overall cooking time. It would probably be a lot better.

  • dkuglin
    Dec 4, 2016

    Delicious! I got lazy and I didn't mash the potatoes, or cut up the chicken, or chop the spinach. I put chicken breasts on the bottom, covered them with fresh spinach and poured the potato mixture over the top and baked it. Super delicious!

  • tchr90
    Oct 5, 2014

    I made this for supper tonight and it didn't go over well at all. I agree with the other reviewer about the appearance...it wasn't attractive to the eyes. As for the flavor, it was not what I had hoped for. I won't be making this again. :(

  • djo0927
    Apr 11, 2013

    No comment left

  • Meri-Katharine
    Mar 16, 2013

    No comment left

  • ojc0806
    Sep 18, 2010

    Wonderful whole family loved it! Even a picky 2 year old!

  • colsen50
    Jul 19, 2010

    I left the potatoes lightly mashed and chunky; added twice the carrots and spinach as well as fresh oregano, basil and garlic. The family Love it!!

  • irisfromOaxaca
    Dec 8, 2009

    I just finished transfering this to my permanant recipe file, with SOME changes this is an excellent recipe. As noted by another reviewer, mashing the potatoes is not a good idea. I cooked them briefly and then cubed them, making for a much more appealing texture. Also, I cut out all of the butter (unnecessarily fattening) and GREATLY increased the amount of spinach and carrots... this improved not only the nutrition of the casserole but made it a lot more attractive.

  • Teresa317
    Jan 23, 2009

    No comment left

  • BrendainPa
    Nov 25, 2008

    This is very good for a family meal-the chicken comes out very tender and delicious.However, appearance-wise, I wouldn't serve it to company. The texture is very much like baby food, my mashed potatoes looked kind of gross. I would cut the soup mix in half; it was very salty. But I will make it again for my family--they really liked it!