Chicken Potato Casserole

Chicken Potato Casserole on a white plate.

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5 from 5 votes

Chicken Potato Casserole is easy, creamy, cheesy, and a delicious one-dish dinner!

Prep Time30

Cook Time1 30

Total Time2

Course: Side Dish

Cuisine: American

Servings:

Calories: 565kcal

Author: Jennifer Fishkind

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 9x13 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.

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.

Tips:

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