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Chicken And Potato Casserole Recipe

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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.

Ingredients

Scale
  • 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
  • 1/2 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

Find it online: https://amandarecipes.com/chicken-and-potato-casserole-recipe/