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Chicken and Potato Casserole

Chicken and Potato Casserole

Chicken and Potato Casserole is a hearty and comforting dish that combines tender chicken, creamy potatoes, and savory vegetables in a flavorful sauce, topped with melted cheese and crispy fried onions. This easy-to-make casserole is perfect for family dinners or potluck gatherings, offering a satisfying meal that everyone will love. With simple ingredients and straightforward instructions, you can whip up this delicious casserole in no time and enjoy a comforting and delicious meal.

Reason to Try Chicken and Potato Casserole

If you’re looking for a comforting and satisfying meal that’s perfect for any occasion, Chicken and Potato Casserole is the answer. With its combination of tender chicken, creamy potatoes, and flavorful seasonings, this casserole is sure to become a family favorite. Whether you’re craving a cozy dinner on a chilly evening or need a dish to feed a crowd, Chicken and Potato Casserole is a delicious and convenient option that will please even the pickiest eaters.

List of Ingredients

  • 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 can (10 oz.) cream of chicken soup
  • 1 can (10 oz.) cream of potato soup
  • 1 cup frozen mixed vegetables
  • 1 cup sour cream
  • 1 ½ cups shredded Colby Jack cheese, divided
  • 1 cup French’s fried onions

How to Make Chicken and Potato Casserole

  1. Prepare the Chicken: Season the chicken breasts with poultry seasoning, salt, and pepper.
  2. Cook the Chicken: In a large pot over medium-high heat, add the chicken broth and chicken breasts. Bring to a low boil and cook for 20 minutes.
  3. Preheat the Oven: While the chicken is cooking, preheat the oven to 400 degrees Fahrenheit and grease a 9×13-inch baking dish.
  4. Shred the Chicken: Remove the cooked chicken breasts from the broth and shred them using two forks.
  5. Prepare the Potatoes: Peel and dice the Yukon Gold potatoes into small cubes, approximately ½ inch in size.
  6. Prepare the Casserole Mixture: In a large bowl, mix together the cream of chicken soup, cream of potato soup, frozen vegetables, sour cream, and 1 cup of shredded Colby Jack cheese.
  7. Combine Ingredients: Fold in the shredded chicken and diced potatoes until well combined.
  8. Assemble the Casserole: Spread the chicken and potato mixture evenly into the prepared baking dish, then cover with foil.
  9. Bake the Casserole: Bake in the preheated oven for 45 minutes.
  10. Add Toppings: Remove the foil and sprinkle the remaining shredded Colby Jack cheese over the top of the casserole. Then, sprinkle the French’s fried onions evenly over the cheese.
  11. Finish Baking: Return the casserole to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the onions are golden brown.

Serving Suggestions

Serve the Chicken and Potato Casserole hot straight from the oven, alongside your favorite side dishes such as steamed vegetables, salad, or crusty bread for a complete and satisfying meal.

Storage Info

Any leftover Chicken and Potato Casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. Simply reheat individual portions in the microwave or oven until warmed through before serving.

Techniques or Tips

  • For a shortcut, you can use rotisserie chicken instead of cooking and shredding the chicken breasts.
  • Feel free to customize the casserole with your favorite vegetables or cheese blend for added flavor.
  • Make sure to cover the casserole with foil during the initial baking time to prevent the top from browning too quickly.

Variation

Experiment with different seasonings or add-ins to customize the flavor of the casserole to your liking. You can also swap out the chicken for turkey or ham for a different twist on this classic dish.

FAQs about Chicken and Potato Casserole

Q: Can I use other types of potatoes for this recipe?

A: Yes, you can use other varieties of potatoes such as russet or red potatoes if desired. Just be aware that the texture and flavor may vary slightly from Yukon Gold potatoes.

Q: Can I make this casserole ahead of time?

A: Yes, you can assemble the casserole ahead of time and refrigerate it until ready to bake. Simply cover it tightly with foil or plastic wrap and store it in the refrigerator for up to 24 hours. When ready to bake, remove it from the refrigerator and allow it to come to room temperature before baking as directed.

Q: Can I freeze this casserole?

A: Yes, you can freeze the assembled casserole before baking for up to 3 months. Simply cover it tightly with foil or plastic wrap and freeze it. When ready to bake, thaw it in the refrigerator overnight and bake as directed.

For ingredients and comprehensive cooking instructions, please proceed to the next page or click the open button (>)—and be sure to share with your Facebook friends!

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Written by Belkys mieles

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