Chicken Potato Casserole is a cheesy, creamy combination of chicken, potatoes, cheese, and sauce, all layered and baked until brown and bubbly.
Chicken And Potato Casserole
Our cheesy Chicken Potato Casserole recipe creates one complete easy weeknight dinner; it combines the creamy comfort food of my Crack Potatoes and Crack Chicken Casserole recipes but removes the green onion, sour cream, bacon, and ranch dressing and replaces them with onion, seasonings, and a condensed soup-style sauce.
This chicken potato bake is hearty filling and makes a complete one-dish dinner, with juicy chicken, tender potatoes, shredded cheese, and creamy sauce all layered and cooked in a casserole dish.
This casserole can be assembled in advance, is freezer-friendly, and is a great way to use your leftover chicken or turkey from a Thanksgiving, Christmas, or holiday meal; it’s also a customizable casserole that you can load with whatever extras you like.
Why We Love Potato And Chicken Casserole Recipes
- Quick and easy to prepare.
- Uses a handful of simple ingredients.
- Delicious creamy, cheesy chicken and potato dish.
- A perfect family-friendly, make-ahead meal that’s picky eater approved.
- Great to bring to potluck gatherings, parties, and holiday celebrations.
Chicken Potato Casserole Ingredients
- Yukon gold potatoes
- Unsalted butter
- Yellow onion
- Minced garlic
- Salt
- Onion powder
- Black pepper
- Cream of chicken & mushroom soup: I used Campbell’s brand but feel free to use your favorite.
- Half & half
- Rotisserie chicken
- Colby jack cheese
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Swap The Soup: I love the flavor that the cream of chicken & mushroom gives this recipe. You can substitute a can of standard cream of chicken soup or a standard can of cream of mushroom soup if that is what you have.
- Make With Milk: You can substitute whole milk for the half & half, but I would not use low or non-fat milk as the sauce really does need the richness that the half & half gives.
- Choose Your Cheese: You can use a combination of cheddar cheese and Monterey jack cheese instead of the Colby jack cheese.
- Change The Chicken: I love the convenience of cooking this casserole with a store-bought rotisserie chicken, but feel free to boil or bake your own combination of boneless skinless chicken breasts and skinless chicken thighs in advance and dice them into small pieces.
How to Make Chicken Potato Casserole
- Prepare The Potatoes: Slice the potatoes and cover them with cool water.
- Make The Sauce: Cook together the butter, onion, garlic, salt, onion powder, and pepper until the onions are tender. Stir in the can of soup and half & half until the sauce is smooth and thickened. Remove from the heat.
- Assemble: Drain the water from the potatoes and layer slices in the bottom of the casserole dish (Image 1). Top with chicken, then cheese, and cover with sauce (Images 2 and 3). Add a second layer of potatoes, chicken, cheese, and sauce. Add the final layer of potatoes, chicken, sauce, and top with cheese. (Images 4,5 and 6)
- Bake: Cover the casserole with aluminum foil and bake at 350 degrees Fahrenheit for 1 hour and 10 minutes. Remove the foil and bake for another 20 minutes or until the cheese is melted and bubbly.
- Serve: Allow the casserole to rest for 15 minutes before serving. Enjoy!
Tips For Making The Best Chicken Potato Casserole
- Place the potatoes in a large bowl with cool water to help prevent the potato slices from oxidizing (turning brown).
- This chicken potato casserole should be served while it is hot. As it sits and cools, the sauce will begin to thicken up.
- When covering casseroles that are topped with cheese with a piece of aluminum foil, you can spray the foil (the side that will be touching the cheese) with some cooking spray. This will help keep the melted cheese from sticking to the foil when it needs to be removed to allow it to brown.
How to Store Chicken Potato Casserole
- To Store: You can store leftovers in an airtight container in the refrigerator for up to 4 days.
- To Freeze: You can store the baked and cooled casserole, tightly wrapped in aluminum foil, for up to 2 months in the freezer. Be sure to thaw it completely in the refrigerator before reheating.
- To Reheat: Reheat in the microwave until warm.
What to Serve with Chicken Potato Casserole
This creamy chicken potato casserole is a filling meal on its own. However, you can serve it with a side of garlic green beans, a garden salad, or a Broccoli Salad.
More Easy Potato Recipes
Other Easy Side Dishes
- Copycat Kentucky Fried Chicken Coleslaw Recipe
- Mexican Street Corn Salad
- Garlic Green Beans
- Potatoes Au Gratin
- Truffle Fries
If you tried this Chicken Potato Casserole Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Chicken Potato Casserole
Serves — 8
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Ingredients
- 2½ pounds Yukon gold potatoes rinsed (approximately 8-9 medium-sized potatoes)
- 2 tablespoons unsalted butter
- 1 cup finely diced yellow onion
- 1 tablespoon minced garlic
- 1½ teaspoons salt
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 10.5 ounces can of cream of chicken & mushroom soup Campbell’s brand
- 1 cup half & half
- 3 cups small diced rotisserie chicken white and dark meat
- 3 cups freshly shredded Colby jack cheese from two 8-ounce blocks
Instructions
- Slice the potatoes into ⅛-inch slices and place them into a large bowl with cool water. This helps to prevent the potato slices from oxidizing (turning brown) while you prepare the rest of your ingredients.2½ pounds Yukon gold potatoes
- Preheat oven to 350°F. Spray a 9×13 baking dish with cooking spray. Set aside.
- In a medium skillet over medium heat, add the unsalted butter, diced yellow onion, minced garlic, salt, onion powder, and black pepper. Cook the onions for 2-3 minutes or until tender.2 tablespoons unsalted butter, 1 cup finely diced yellow onion, 1 tablespoon minced garlic, 1½ teaspoons salt, 1 teaspoon onion powder, ½ teaspoon black pepper
- Stir the cream of chicken & mushroom soup and half & half into the softened onions until the sauce is smooth and thickened. Remove from the heat.10.5 ounces can of cream of chicken & mushroom soup, 1 cup half & half
- Drain the water from the potatoes and layer a third of the thinly sliced potatoes into an even layer in the bottom of the prepared baking dish, followed by 1 cup of diced chicken and ¾ cup shredded Colby jack cheese. Drizzle ¾ cup of the sauce over the top of the cheese.3 cups small diced rotisserie chicken, 3 cups freshly shredded Colby jack cheese
- Repeat step 5 for the second layer of potatoes, chicken, cheese, and sauce.
- Add the final layer of sliced potatoes, then the diced chicken, followed by the sauce and topped with the remaining 1½ cups of shredded cheese.
- Tightly cover the chicken potato casserole with a piece of aluminum foil and bake for 1 hour and 10 minutes.
- Remove the aluminum foil and bake for another 20 minutes or until the cheese is melted and bubbly.
- Allow the casserole to rest for 15 minutes before serving.
Jenn’s Notes
Storage:
- To Store: You can store leftovers in an airtight container, in the refrigerator, for up to 4 days.
- To Freeze: You can store the baked and cooled casserole, tightly wrapped in aluminum foil, for up to 2 months in the freezer. Be sure to thaw it completely in the refrigerator before reheating.
- To Reheat: Reheat in the microwave until warm.
- I did not peel the skin from the Yukon gold potatoes because it is so thin and does not need to be. You can substitute russet potatoes in this recipe, but I would then suggest you peel the skin as it is typically tougher and not as pleasant to eat in these types of recipes.
- I love the flavor that the cream of chicken & mushroom gives this recipe. You can substitute a can of standard cream of chicken soup or a standard can of cream of mushroom soup if that is what you have.
- You can substitute whole milk for the half & half, but I would not use low or non-fat milk as the sauce really does need the richness that the half & half gives.
- You can use a combination of cheddar and Monterey jack cheeses instead of the Colby jack cheese.
- When covering casseroles that are topped with cheese with a piece of aluminum foil, you can spray the foil (the side that will be touching the cheese) with some cooking spray. This will help keep the melted cheese from sticking to the foil when it needs to be removed to allow it to brown.
Nutrition Info
Calories: 565kcal | Carbohydrates: 32g | Protein: 42g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 152mg | Sodium: 1335mg | Potassium: 785mg | Fiber: 4g | Sugar: 4g | Vitamin A: 691IU | Vitamin C: 30mg | Calcium: 399mg | Iron: 2mg
