Our Cheesy Chicken and Potato Casserole is packed with rich, satisfying flavors. With tender chicken, creamy potatoes, savory vegetables, and lots of gooey cheese, it’s the ultimate comfort food to enjoy with your family.
When I’m craving comfort food, nothing beats a cheesy, hearty casserole! It’s the ideal option when you want something easy and satisfying for dinner. Just mix everything together and pop it in the oven!
Ingredient Notes:
Chicken – This hearty chicken and potato casserole starts with shredded chicken breast. You can poach and shred the chicken yourself, or save time by using a rotisserie chicken.
Poultry Seasoning – Use your favorite store-bought poultry seasoning blend or make your own. Don’t forget to add salt and pepper for extra flavor!
Chicken Broth – Boil the seasoned chicken breast in chicken broth rather than water to keep it juicy and flavorful.
Potatoes – Yukon Gold potatoes are my go-to for this dish, but red-skinned potatoes work just as well. Peel and cut them into cubes.
Canned Soup – This recipe uses canned cream of chicken and cream of potato soup, but my homemade substitute for cream of chicken soup is even better! You could also try a cream of mushroom soup for a different twist.
Frozen Mixed Vegetables – These are super convenient! Typically, they include a mix of corn, carrots, and green beans. No need to thaw them beforehand—just toss them in.
Sour Cream – Sour cream helps keep the casserole moist during baking and adds an extra layer of flavor.
Colby Jack Cheese – We love a cheesy casserole, so I’m mixing in a whole cup of shredded Colby Jack cheese, plus some more for the topping! Feel free to use any cheese you prefer or a blend of different kinds.
French’s Fried Onions – I can’t get enough of these crispy fried onions! They add tons of flavor and are more than just a salad topper—they make a perfect crunchy addition to this casserole!
Why We Love This Chicken and Potatoes Casserole:
Ultimate Comfort Dish: This casserole is the perfect blend of tender chicken and creamy potatoes, offering that cozy, heartwarming feeling everyone craves in comfort food.
Rich and Savory: The combination of flavorful chicken, soft potatoes, and seasoned veggies creates a savory dish that’s deeply satisfying with every bite.
Melt-in-Your-Mouth Texture: The creamy layers of chicken and potatoes are smooth and velvety, making this dish a deliciously indulgent treat for your taste buds.
Cheesy Goodness: Packed with gooey, melted cheese throughout, this casserole offers that irresistible cheesy bite, topped with a golden finish that makes it even more crave-worthy.
Easy to Make, Perfect for Sharing: Simple to prepare and perfect for feeding a large group, this casserole is the ideal solution for family dinners or gatherings without the hassle.
Comfort in Every Bite: Combining protein-rich chicken and hearty potatoes, this dish brings comfort, flavor, and satisfaction to the whole table.
You may also like this Weight Watchers Taco Soup
How To Make Chicken Potato Casserole:
Ingredients
- 3 small boneless, skinless chicken breasts
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon cracked pepper
- 3 cups chicken broth
- 2 pounds Yukon Gold potatoes
- 1 (10 oz) can cream of chicken soup
- 1 (10 oz) can cream of potato soup
- 1 cup frozen mixed vegetables
- 1 cup sour cream
- 1 ½ cups shredded Colby Jack cheese (divided)
- 1 cup French’s fried onions
Instructions
- Season the chicken breasts with poultry seasoning, salt, and pepper.
- In a large pot, add the chicken broth and seasoned chicken breasts. Heat over medium-high and bring to a low boil. Cook for about 20 minutes.
- While the chicken is cooking, preheat the oven to 400°F and grease a 9×13-inch baking dish.
- Remove the chicken from the broth and shred it using two forks.
- Peel and dice the Yukon Gold potatoes into ½-inch cubes.
- In a large bowl, combine the cream of chicken soup, cream of potato soup, frozen vegetables, sour cream, and 1 cup of shredded cheese.
- Gently fold the shredded chicken and diced potatoes into the soup mixture.
- Spread the mixture evenly into the prepared baking dish and cover it with foil.
- Bake for 45 minutes.
- Remove the foil, sprinkle the remaining cheese on top, and add the fried onions.
- Return to the oven and bake for an additional 5-10 minutes until the cheese is melted and the top is golden brown and bubbly.
Tips & Notes:
- You can substitute chicken breasts with chicken thighs or use shredded rotisserie chicken for convenience instead of poaching fresh chicken.
- Make sure to cut the potatoes into ½-inch cubes; if the pieces are too large, they may not cook through properly.
- Feel free to use your favorite cheese. We recommend Colby Jack for its mild flavor and excellent melting quality.
Leftovers
Place your leftovers in individual ramekins, then top them with dough from our homemade biscuits. Bake for 15 minutes, or until the biscuits are fully cooked. And just like that, you’ve got a delicious pot pie!