The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Chicken and potato casserole is a classic comfort food that is easy to make and always a crowd-pleaser. It’s perfect for an easy weeknight meal.
It costs approximately $15.22 to make this casserole. The recipe makes six servings and costs around $2.53 per serving.
Chicken Potato Casserole
Our Chicken and Potato Casserole is beyond easy to make using simple ingredients. It will make your weeknight dinners a breeze. You can have it on the table in about an hour.
Making this casserole takes only about ten minutes of active prep time. We use frozen potatoes, a can of soup, and pre-cooked chicken to help make this recipe so simple. Dinner has never been so easy!
This cheesy chicken potato casserole will quickly become a family favorite and one of your go-to recipes for busy weeknights.
What You’ll Love About Chicken and Potato Casserole:
- Filling Meal: Chicken and Potatoes are total comfort food and even better together in one meal. The tender chicken and creamy potatoes make a hearty casserole for the whole family.
- Easy Recipe: Our simple casserole recipe uses basic ingredients and has step-by-step instructions to help your dinner time and cooking process run more smoothly.
- Great Leftovers: Eating leftovers is a great way to save money on your grocery budget. Any leftovers from this casserole are perfect for lunch the next day. Leftovers can be stored in the fridge and warmed up quickly in the microwave.
Ingredients & Estimated Cost:
- 32 oz package frozen cubed potatoes – $5.99
- 10.5 oz can cream of chicken soup – $1.00
- 1 cup sour cream – $1.15
- 2 cups cheddar cheese – $2.50
- ½ cup milk – $0.06
- ½ teaspoon garlic powder – $0.02
- 3 cups cooked chicken – $2.94
- 4 slices bacon – $1.48
- 2 Tablespoons green onions $0.08
The recipe cost is calculated by the amounts needed for the recipe. To find out more about how we price our recipes, check out Budget Recipes Explained. The pricing for this recipe was updated in November 2023.
How To Make Chicken and Potato Casserole
***For complete recipe instructions, see the recipe card below.
- First, preheat the oven to 375 degrees f and spray a 13×9 baking dish with nonstick cooking spray.
- Next, spread the potatoes in the prepared baking dish and sprinkle the chicken on top of the potatoes.
- Then, 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.
- Finally, serve with your favorite toppings like bacon crumbles and green onions.
Recipe Variations and Substitutions
- Add vegetables: Add chopped vegetables, such as broccoli, carrots, or peas, into the casserole for a more nutritious and flavorful dish.
- Swap the cream of chicken soup: Replace the cream of chicken soup with cream of mushroom or cream of celery soup.
- Use different cheeses: Experiment with different types of cheese, such as Monterey Jack, Colby, or pepper jack, to add a unique cheesy twist.
- Change the potato texture: Instead of frozen cubed potatoes, try mashed or thin-sliced potatoes for a different texture.
SERVE: You can keep the casserole out for no longer than two hours before it needs to be covered and refrigerated.
STORE: Store the casserole in an airtight container for up to four days.
FREEZE: The cheese can become rubbery when frozen and thawed. To freeze, cool the casserole, then wrap it in two layers of plastic and foil. Freeze for 3 months.
THAW: Place the casserole in the refrigerator overnight to thaw.
REHEAT: Place the casserole in the refrigerator overnight to thaw.
Once thawed, cover the casserole with aluminum foil and bake it at 350 degrees F for 20-30 minutes or until heated through.
Chicken Potato Casserole Recipe FAQs:
Cover the casserole dish with aluminum foil for the first forty minutes. Doing this helps keep the moisture in the casserole while it bakes and not dry out. You’ll remove the foil for the last ten minutes to create a crispy topping.
A casserole is best when you cook it slowly on high heat. You will bake it at 375 degrees F for about fifty minutes.
Our recipe uses basic ingredients that you may already have on hand. We use frozen cubed potatoes, cream of chicken soup, sour cream, cheddar cheese, garlic, chicken, bacon, and green onions.
Get Kids Involved
Ages 2-3: Have your child help gather the ingredients and kitchen tools needed to make the recipe. They can start learning the names of various kitchen tools and where they belong.
Ages 4-5: Your child can help layer the potatoes, chicken, and soup mixture. This hands-on activity will help them play an important role in the recipe.
Ages 6-8: Work with your child to pre-measure the ingredients for the soup mixture and whisk it together. There are only a few ingredients, so they should be able to do this relatively easily.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!
We recommend using our Bulk Instant Pot Shredded Chicken recipe for this recipe. Often, we buy chicken breasts from Costco to have on hand for making shredded chicken, which can be helpful as you meal plan. It is a cost-effective way to make chicken for several recipes.
More From Easy Budget Recipes:
Chicken and Potato Casserole
- 13×9-inch baking dish
- mixing bowl
- Measuring cups and spoons
- 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
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.
- 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.
- 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.
- Serve with bacon crumbles and green onions.