Creamy, hearty, and packed with flavor, this Chicken and Potato Casserole is a simple one-pan dinner that’s perfect for feeding a hungry family on busy nights.
Table of Contents
Recipe Tips
This is an easy dish to make, but I’m sharing my top tips for making this family favorite perfectly creamy and delicious every time.
- Thaw the potatoes first. Using pre-thawed potatoes prevents extra moisture from watering down the sauce.
- Don’t skip covering the casserole with foil. The foil traps moisture, which helps the potatoes become super tender and prevents the cheese sauce from drying out.
- Shred your own cheese if possible. Fresh cheese makes a big difference in taste and texture, in my opinion. It melts more smoothly than pre-shredded cheese and creates a creamier texture in the casserole.
Ingredients & Estimated Cost:
Here is a quick glance at what you need to make this recipe, along with a few substitution recommendations.
- Frozen cubed potatoes (32 oz – $3.48): A bag of frozen hash browns would also work.
- Cream of chicken soup (10.5 oz can – $0.98): Use cream of mushroom or cream of celery as a substitute.
- Sour cream (1 cup – $0.98): Plain Greek yogurt makes a great substitute.
- 2 cups cheddar cheese (2 cups – $2.24): Sharp cheddar, Colby Jack, Monterey Jack, or a Mexican blend would all work.
- Milk (½ cup – $0.11): Whole milk provides the richest flavor, but 2% or 1% can be used as well.
- Garlic powder (½ teaspoon – $0.03): Onion powder is a suitable substitute.
- Cooked chicken (3 cups – $4.50): Use a rotisserie chicken if you are short on time. Otherwise, make this Meal Prep Bulk Shredded Chicken.
- Bacon (4 slices – $0.88): Use ham as an alternative to bacon.
- Green onions (2 Tablespoons – $0.15): Chives or parsley can also be used.
The recipe cost is calculated based on the required amounts and may vary due to fluctuating grocery prices.
How To Make Chicken and Potato Casserole
Spread the potatoes, whisk the sauce ingredients, pour the sauce over, cover, bake, add cheese, then bake again before serving. Let me show you how.
- Spread the potatoes in the prepared baking dish.
- Sprinkle the chicken on top.
- Whisk together the soup, sour cream, one cup of cheese, milk, and garlic powder.
- Pour the creamy sauce over the chicken, cover with foil, and bake for thirty-five to forty minutes.
- Remove the foil and sprinkle with the remaining cheese. Bake for an additional five to ten minutes.
- Serve with your favorite toppings, such as bacon crumbles and green onions.
Chicken Potato Casserole Recipe FAQs
This is a perfect make-ahead dish. Assemble the casserole up to 24 hours in advance, cover, and refrigerate. You may need to add 5-10 minutes to the baking time if you are baking it directly from the fridge.
Once the cheese is melted and the top is slightly golden, the casserole should be ready. The potatoes should be tender, and the casserole will be hot and bubbly.
Add chopped veggies, such as broccoli, carrots, or peas, into the casserole for a more nutritious and flavorful dish.
A simple Caesar salad, French Bread, or Roasted Asparagus all go well with this casserole.
Chicken and Potato Casserole
Recipe Cost 15.22 Serving Cost 2.53Equipment
- 13×9-inch baking dish
- mixing bowl
- whisk
- Measuring cups and spoons
Ingredients
- 32 oz package frozen cubed potatoes thawed
- 10.5 oz can cream of chicken soup
- 1 cup sour cream
- 2 cups mild cheddar cheese shredded or your favorite
- ½ cup milk 2% or whole
- ½ teaspoon garlic powder
- 3 cups cooked chicken shredded
- 4 slices bacon cooked and crumbled, optional
- 2 Tablespoons green onions finely chopped, optional
Instructions
PREP OVEN AND BAKING DISH:
- Move the oven rack to the middle position.
- Preheat oven to 375 degrees F.
- Spray a 13×9 baking dish with non-stick cooking spray.
MAKE CASSEROLE:
- Evenly spread the potatoes into a prepared baking dish.
- Top with chicken.
- In a medium bowl, whisk together soup, sour cream, 1 cup cheese, milk, and garlic powder.
- Pour the soup mixture over the chicken.
BAKE CASSEROLE:
- Cover with foil and bake for 35-40 minutes.
- Remove the foil and sprinkle with the remaining cheese.
- Bake uncovered for 5-10 minutes or until the cheese is melted.
TO FINISH:
- Serve with bacon crumbles and green onions.
Leave a Reply