Chicken and Potato Casserole: Easy Weeknight Comfort Food
This easy Chicken and Potato Casserole recipe combines tender chicken and creamy potatoes topped with cheese for a satisfying, hearty dinner. A variety of vegetables and seasonings all come together in a rich and flavorful sauce for a delicious, comfort food classic!!
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Oven Baked
- Cuisine: American
Ingredients
- 6 medium potatoes, peeled and cubed
- 2 cups cooked and shredded chicken
- 2 cups frozen mixed vegetables (carrots, peas, corn, and green beans)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup milk
- 1 cup sour cream
- 2 cups shredded Colby Jack cheese
- fresh parsley for an optional garnish
Instructions
1. Preheat the oven to 375°F. Grease a 9×13 inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and cook until softened, about 5 minutes.
3. Add the shredded chicken to the skillet and season with thyme, salt, and pepper. Cook about 2-3 minutes to blend the flavors.
4. In a large bowl, whisk together cream of chicken soup, milk, and sour cream until smooth.
5. Place the cubed potatoes in the prepared baking dish. Top with the chicken mixture and pour the soup mixture evenly over the top. Add the mixed vegetables on top. Mix well to combine all the ingredients.
6. Cover the baking dish with foil and bake for 35-40 minutes, or until the potatoes are just starting to become tender.
7. Remove the foil and sprinkle the shredded Colby Jack cheese over the top of the casserole.
8. Return the casserole to the oven and bake, uncovered, for an additional 15-20 minutes, or until the potatoes are fully tender and the cheese is melted and lightly golden brown.
9. Remove from the oven and let cool for 10 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing is not recommended as potatoes may become mushy when thawed.
If freezing, use a freezer-safe container and cool the casserole completely. Freeze for up to 3 months.
Thaw in the fridge overnight before reheating.
Reheat in the oven at 350°F until warmed through or in the microwave in 30 second intervals.
Find it online: https://cookingwithramsay.com/chicken-and-potato-casserole/