If you’re craving comfort food that’s both hearty and easy to make, this chicken potato casserole is the ultimate crowd-pleaser. With layers of tender chicken, golden potatoes, and melty cheese, it’s the kind of dish that warms your soul and fills your home with irresistible aroma. Ready to turn your dinner routine into something unforgettable? Keep reading for the delicious details.
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Ingredients
- 2 cups cooked and shredded chicken
- 4 cups peeled and diced russet potatoes
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can condensed cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
Equipment
- Cutting board
- Chef’s knife
- Large mixing bowl
- 9×13 inch baking dish
- Aluminum foil
- Measuring cups and spoons
- Mixing spoon
Instructions
- Step 1: Preheat your oven to 375 degrees Fahrenheit. While it heats, lightly grease a 9×13 inch baking dish using the olive oil. I like using a paper towel to spread the oil evenly across the bottom and corners of the dish — no sticking means easier cleanup.
- Step 2: In a large mixing bowl, toss together the diced potatoes, shredded chicken, sour cream, cream of chicken soup, garlic powder, onion powder, salt, and black pepper.
Tip: The cream soup and sour cream form the creamy base, so make sure to mix until every potato is coated. You want cream in every bite.
- Step 3: Transfer the mixture into your prepared baking dish and spread it out into an even layer using your mixing spoon. Be sure the chicken and potatoes are evenly distributed for balanced servings later on.
- Step 4: Sprinkle the shredded cheddar cheese evenly over the top. This cheesy blanket will melt beautifully and add a delicious golden crust.
- Step 5: Cover the baking dish with aluminum foil and place on the center oven rack. Bake for 30 minutes — this helps the potatoes cook through and the flavors to start blending together.
- Step 6: Carefully remove the foil and return the dish to the oven. Bake uncovered for 15 minutes longer, or until the cheese is bubbly and starting to brown. Use a fork to test a few potatoes — they should be soft and tender.
- Step 7: Remove the casserole from the oven and allow it to rest for about 5 minutes. That short wait helps the sauce set up just slightly while also protecting eager mouths from molten cheese.
- Step 8: Sprinkle chopped fresh parsley over the casserole before serving. The fresh herbs brighten up the rich flavor and make each plate look extra inviting.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use frozen diced potatoes instead of fresh?
Yes, frozen diced potatoes can save time. Just thaw and pat them dry with a towel to remove excess moisture before mixing into the casserole base. The texture may be slightly softer, but it will still taste fantastic.
How do I make this recipe spicier?
You can stir in half a teaspoon of crushed red pepper flakes or add a few dashes of hot sauce to the mixture. Pepper jack cheese also adds a creamy kick. Adjust according to your spice level preferences.
Is it okay to swap the cream of chicken soup with something homemade?
Absolutely. You can make a simple cream sauce by whisking together butter, flour, chicken broth, and milk until thickened. This gives you full control over ingredients and works great as a substitute, especially if you want to avoid canned foods.
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Chicken Potato Casserole
Ingredients
- 2 cups cooked and shredded chicken
- 4 cups peeled and diced russet potatoes
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can condensed cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Lightly grease a 9x13 inch baking dish with olive oil.
- In a large mixing bowl, combine the diced potatoes, cooked shredded chicken, sour cream, cream of chicken soup, garlic powder, onion powder, salt, and black pepper. Stir until everything is well coated.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and the potatoes are tender when pierced with a fork.
- Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley before serving.
