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
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.
Notes
- Use rotisserie chicken for a shortcut.
- Swap Colby Jack with cheddar, Monterey Jack, or your favorite cheese blend.
- Let the casserole rest for 5 minutes before serving to help it set.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
