Looking for a cozy, comforting dish to serve your family on a weeknight? This Chicken and Potato Casserole combines tender chicken, creamy potatoes, savory vegetables, and rich cheese into one delicious bake. With a recipe that’s easy to follow and ingredients that are likely already in your pantry, it’s the perfect dinner for those busy nights when you still want a satisfying meal. Stick around to learn how to make this mouthwatering casserole, plus tips for perfecting it!
What Is “Chicken and Potato Casserole”?
A Chicken and Potato Casserole is a classic dish featuring layers of tender potatoes, shredded chicken, mixed vegetables, and a creamy, cheesy sauce, all baked until bubbly and golden. Casseroles are ideal for feeding a crowd or prepping meals in advance, as they come together easily and can be made with versatile ingredients. The combination of hearty potatoes, protein-packed chicken, and vibrant vegetables makes this dish not only filling but also nutritious.
Ingredients List for Chicken and Potato Casserole
Here’s a comprehensive list of everything you’ll need to whip up this delicious casserole:
- 6 medium potatoes, peeled and cubed
- 2 cups cooked and shredded chicken (rotisserie chicken works great!)
- 2 cups frozen mixed vegetables (carrots, peas, corn, and green beans)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup milk (whole milk is recommended for creaminess)
- 1 cup sour cream
- 2 cups shredded Colby Jack cheese
- Fresh parsley for an optional garnish
Substitutions and Variations
One of the beauties of a casserole is its flexibility. You can easily adapt this recipe to accommodate different tastes, dietary needs, or ingredients you have on hand. Here are a few suggestions:
- Substitute sweet potatoes for regular potatoes for a slightly sweet and healthier twist.
- For a lighter version, use Greek yogurt instead of sour cream.
- If you’re a fan of spice, add a dash of cayenne pepper or smoked paprika to kick things up a notch.
- Switch up the veggies: feel free to use broccoli, spinach, or zucchini in place of the mixed vegetables.
- You can swap cheddar cheese or mozzarella for Colby Jack if that’s what you have in the fridge.
- If you’re looking to make this dish vegetarian, substitute the chicken for chickpeas or tofu and use cream of mushroom soup instead of cream of chicken.
Step-by-Step Cooking Instructions
Ready to bring your Chicken and Potato Casserole to life? Follow these easy steps to create the ultimate comfort food:

- Preheat your oven to 375°F (190°C). While it heats, grease a 9x13-inch casserole dish with cooking spray or a light coating of butter.
- Prepare the potatoes by peeling and cutting them into small cubes. You want the pieces to be bite-sized, ensuring even cooking.
- Boil the potatoes in a large pot of salted water until tender, about 10-12 minutes. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes.
- Add minced garlic and cook for another minute, stirring constantly to prevent burning.
- Stir in the shredded chicken, frozen mixed vegetables, dried thyme, salt, and pepper. Cook for about 5 minutes, allowing the flavors to meld together.
- In a separate bowl, whisk together the cream of chicken soup, milk, and sour cream until smooth.
- Combine the boiled potatoes and chicken-vegetable mixture in the casserole dish. Pour the cream mixture evenly over the top.
- Sprinkle the shredded Colby Jack cheese generously over the casserole.
- Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the cheese is golden and bubbly.
- Garnish with fresh parsley (optional) before serving for a fresh, vibrant touch.
How to Cook Chicken and Potato Casserole: A Step-by-Step Guide
Cooking a casserole is all about layering flavors and ingredients in the right order. Here’s a detailed guide to make sure each component turns out perfectly:
- Start with the potatoes: Getting your potatoes perfectly tender is key. Boiling them before baking ensures that they become creamy and don’t stay undercooked.
- Prepare the sautéed vegetables: Cooking the onions and garlic together brings out a sweetness that elevates the dish, while the mixed vegetables add color and texture.
- Create the sauce: The combination of cream of chicken soup, milk, and sour cream creates a rich, velvety sauce that envelops the chicken and vegetables, making each bite creamy and flavorful.
- Baking the casserole: Covering it with foil helps lock in moisture so the casserole stays tender. Removing the foil towards the end allows the cheese to get that golden, bubbly finish we all love.
Common Mistakes to Avoid
- Overcooking the potatoes: If the potatoes are too soft after boiling, they’ll turn to mush when baked. Keep an eye on them and drain as soon as they are fork-tender.
- Skipping the pre-cook on vegetables: Adding frozen vegetables directly to the casserole without cooking them a bit may result in them releasing too much water, which can make your casserole watery.
- Not enough seasoning: Potatoes can be bland if not properly seasoned. Be generous with salt, pepper, and herbs to ensure the entire dish is well-flavored.
Serving and Presentation Tips
The beauty of a casserole lies in its versatility. You can serve this Chicken and Potato Casserole as a standalone meal or pair it with a fresh side dish for added variety. Here are some serving tips:
- Serve with a side salad: A light, crisp green salad with a tangy vinaigrette is the perfect complement to this rich dish.
- Offer some crusty bread: A warm, crusty baguette or dinner rolls are ideal for soaking up that creamy sauce.
- Pair with a roasted vegetable: Roasted broccoli or Brussels sprouts are great veggie sides to serve alongside this hearty casserole.
Presentation Ideas for Chicken and Potato Casserole
Though casseroles are often considered casual fare, there are ways to make them look beautiful on the table:
- Sprinkle fresh herbs like parsley or thyme on top for a pop of color.
- Serve the casserole in individual ramekins for a more elegant presentation.
- Add a dusting of paprika over the cheese before baking to give it a bit of color and appeal.
Chicken and Potato Casserole Recipe Tips
- Make it ahead: This dish can easily be made a day in advance and stored in the refrigerator. Just pop it in the oven when you’re ready to bake!
- Freeze for later: You can assemble the casserole, freeze it before baking, and save it for up to 3 months. When ready to serve, thaw it in the fridge overnight and bake as directed.
- Cheese layering tip: For a perfectly melty, golden cheese topping, use half the cheese in the casserole mixture and reserve the other half to sprinkle on top.
Frequently Asked Questions (FAQs)
Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables work wonderfully. Just ensure they are pre-cooked or sautéed to prevent excess moisture from making your casserole watery.
Can I use leftover rotisserie chicken?
Absolutely! Rotisserie chicken is a great time-saver and adds extra flavor to the casserole.
How can I make this casserole gluten-free?
To make this casserole gluten-free, use a gluten-free cream of chicken soup or make your own by using gluten-free flour as a thickener.
Can I substitute other types of cheese?
Yes, feel free to use whatever cheese you prefer. Cheddar, mozzarella, or even a mix of cheeses will work well.
Conclusion
This Chicken and Potato Casserole is a winning combination of tender chicken, creamy potatoes, and a cheesy, flavorful sauce that will satisfy even the pickiest eaters. Perfect for weeknight dinners, meal prep, or family gatherings, this casserole is sure to become a go-to recipe in your household. Try it out today, and don’t forget to experiment with the variations to make it your own!
PrintChicken And Potato Casserole Recipe
This creamy Chicken and Potato Casserole recipe combines tender chicken, hearty potatoes, and mixed vegetables, all baked to perfection with cheese and a hint of thyme. It's the ultimate comfort food, great for family dinners or potlucks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 6 medium potatoes, peeled and cubed
- 2 cups cooked and shredded chicken
- 2 cups frozen mixed vegetables (carrots, peas, corn, and green beans)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (10.5 oz) can cream of chicken soup
- 1 cup milk
- 1 cup sour cream
- 2 cups shredded Colby Jack cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft and fragrant.
- In a large bowl, combine cooked potatoes, shredded chicken, sautéed onion, garlic, and mixed vegetables.
- In a separate bowl, mix the cream of chicken soup, milk, sour cream, thyme, salt, and pepper. Pour over the potato mixture and stir to combine.
- Transfer the mixture to the prepared baking dish. Top with shredded Colby Jack cheese.
- Bake for 25-30 minutes until the cheese is bubbly and golden. Garnish with fresh parsley, if desired.
Notes
- You can substitute the frozen vegetables with your preferred fresh vegetables.
- Adjust the seasoning to taste.
- For a crispier topping, broil for 2-3 minutes at the end of baking.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 750mg
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