Name: Chicken and Potato Casserole
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3 small boneless, skinless chicken breasts; 1 teaspoon poultry seasoning; 1 teaspoon salt; 1/2 teaspoon cracked pepper; 3 cups chicken broth; 2 pounds Yukon Gold potatoes, peeled and diced; 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 1/2 cups shredded Colby Jack cheese, divided; 1 cup French’s fried onions

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This Chicken and Potato Casserole is the definition of hearty comfort food. Loaded with tender chicken, soft Yukon Gold potatoes, mixed vegetables, creamy soups, and plenty of cheese, it’s an all-in-one dish that feeds the whole family. Topped with crispy fried onions, this golden, bubbling casserole is a satisfying weeknight dinner that’s both easy and crowd-pleasing.

Chicken and Potato Casserole

Why You’ll Love This Recipe

A full, satisfying meal in one dish
Perfect for feeding a crowd or large family
Great use of pantry staples like canned soup and frozen veggies
Creamy, cheesy, and packed with flavor
Customizable with your favorite add-ins
Easy to make ahead and reheat
Crispy onion topping adds texture and flavor
Kid-friendly and picky-eater approved
Comforting and filling
Budget-friendly and easy to prep

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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
1½ cups shredded Colby Jack cheese (divided)
1 cup French’s fried onions

Directions

Season chicken breasts with poultry seasoning, salt, and pepper.
In a large pot over medium-high heat, add chicken broth and chicken. Bring to a low boil and cook for 20 minutes.
While the chicken cooks, preheat the oven to 400°F and grease a 9×13-inch baking dish.
Remove the chicken from the broth and shred using two forks.
Peel and dice the potatoes into small ½-inch cubes.
In a large mixing bowl, combine cream of chicken soup, cream of potato soup, frozen veggies, sour cream, and 1 cup of shredded cheese.
Fold in the shredded chicken and diced potatoes until well mixed.
Spread the mixture evenly in the prepared baking dish and cover tightly with foil.
Bake for 45 minutes.
Remove foil, sprinkle the remaining ½ cup cheese and fried onions on top.
Bake uncovered for an additional 5–10 minutes, until golden brown and bubbly.

Servings and timing

Servings: 8
Prep time: 25 minutes
Cook time: 55 minutes
Total time: 1 hour 20 minutes

Variations

Spicy version: Add diced green chiles or a dash of hot sauce for a kick.
Different veggies: Swap in broccoli, corn, or peas based on preference.
Swap cheeses: Use cheddar, mozzarella, or pepper jack for different flavors.
Rotisserie shortcut: Use store-bought rotisserie chicken for faster prep.
Herb boost: Stir in fresh thyme, parsley, or rosemary for added depth.
Gluten-free: Use gluten-free soups and fried onions if needed.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze the unbaked casserole (without onions and cheese topping) for up to 2 months. Thaw overnight in the fridge before baking.
Reheating: Reheat in the oven at 350°F until hot, or microwave individual portions for 1–2 minutes.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, it’s a great shortcut. Just skip the poaching step and fold in shredded rotisserie chicken.

Do I have to peel the potatoes?

Peeling is recommended for a smoother texture, but you can leave skins on for a rustic feel.

Can I prep this casserole ahead of time?

Absolutely. Assemble up to a day in advance, cover, and refrigerate. Bake when ready.

What other cheese works well?

Cheddar, mozzarella, Monterey Jack, or a cheese blend all work great.

Can I use fresh vegetables instead of frozen?

Yes, just lightly steam or sauté them before adding to the mixture.

Will the potatoes cook through in the oven?

Yes, as long as they’re diced small (½-inch), they’ll become perfectly tender during baking.

Can I make this in a slow cooker?

Yes, but pre-cook the chicken and reduce the liquid slightly. Cook on low for 4–6 hours.

What can I use instead of French’s fried onions?

Try crushed Ritz crackers, panko breadcrumbs, or homemade crispy shallots.

Is sour cream necessary?

It adds creaminess and tang, but you can substitute with Greek yogurt or cream cheese.

Can I make this casserole dairy-free?

Yes, with dairy-free cheese, sour cream alternatives, and suitable soup substitutes.

Conclusion

This Chicken and Potato Casserole is cozy, creamy, and loaded with flavor—perfect for busy weeknights or casual weekend dinners. It’s comforting, customizable, and a guaranteed hit with the whole family. With simple ingredients and straightforward prep, this dish is a warm, satisfying solution when you need a no-fuss, hearty meal.

Chicken and Potato Casserole

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Author: Jessica
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Yield: 8 servings
Category: Main Dish
Method: Baked
Cuisine: American
Diet: Halal

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Description

This Chicken and Potato Casserole is the ultimate comfort food! Made with tender shredded chicken, diced Yukon Gold potatoes, mixed vegetables, creamy soups, and lots of melty cheese—it’s a hearty, family-friendly dinner that’s perfect for busy weeknights.

Ingredients

3 small boneless, skinless chicken breasts
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon cracked pepper
3 cups chicken broth
2 pounds Yukon Gold potatoes, peeled and diced
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 1/2 cups shredded Colby Jack cheese, divided
1 cup French’s fried onions

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Instructions

Preheat oven to 400°F (200°C) and grease a 9×13-inch baking dish.
Season chicken breasts with poultry seasoning, salt, and pepper.
In a large pot over medium-high heat, bring chicken broth to a low boil. Add chicken and cook for 20 minutes until fully cooked.
Remove chicken from broth and shred with two forks.
Peel and dice the potatoes into ½-inch cubes.
In a large bowl, mix together cream of chicken soup, cream of potato soup, frozen mixed vegetables, sour cream, and 1 cup of shredded cheese.
Fold in the shredded chicken and diced potatoes until evenly combined.
Spread the mixture into the prepared baking dish and cover with foil.
Bake for 45 minutes.
Remove foil, sprinkle with remaining 1/2 cup cheese and top with fried onions.
Bake uncovered for another 5–10 minutes, until golden and bubbling.