Chicken Potato Casserole

Chicken potato casserole is total comfort food, combining creamy, savory flavors with tender chicken, melty cheese, and hearty potatoes for a satisfying meal.

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Savor the comforting delight of our creamy chicken potato casserole, a perfect blend of tender chicken, creamy sauce, and golden potatoes. Made with simple ingredients and loaded with gooey melted cheese, it can’t get any better than this.

Chicken Potato Casserole Ingredients

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This delicious casserole includes all the classic ingredients to create a cozy, hearty meal.

The Yukon gold potatoes are used in this recipe for their buttery flavor, creamy texture, and ability to hold shape during baking. 

Both the yellow onion and minced garlic contribute to the dish’s savory depth and aromatic flavor, while the cream soup and half & half provide a creamy, savory, and rich flavor. 

Choosing rotisserie chicken makes this recipe a time-saver and imparts a savory, roasted flavor, while the Colby Jack cheese creates a creamy, gooey layer in the casserole.

Substitutions And Additions

YUKON GOLD POTATOES: You can substitute the potatoes with russet potatoes. However, you’ll need to peel the russet potatoes as their skin is thicker and tougher.

CREAM OF CHICKEN & MUSHROOM SOUP: If you can’t find this specific soup, you can substitute it with a can of cream of chicken soup or cream of mushroom soup.

HALF & HALF: If you don’t have half & half, you can substitute it with whole milk. However, keep in mind that the sauce may not be as rich.

ROTISSERIE CHICKEN: If you don’t have rotisserie chicken, you can use cooked and shredded chicken breasts or thighs.

COLBY JACK CHEESE: If you don’t have Colby jack cheese, you can use a combination of cheddar cheese and Monterey jack cheese.

How To Make This Chicken Potato Casserole Recipe

Making this cheesy chicken potato casserole is as easy as assembling all the ingredients in the casserole dish. Let’s get started:

STEP ONE: 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.

STEP TWO: Preheat the oven to 350°F. Spray a 9×13 casserole dish with nonstick cooking spray. Set aside.

STEP THREE: 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.

STEP FOUR: 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.

STEP FIVE: 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.

STEP SIX: Repeat step 5 for the second layer of potatoes, chicken, cheese, and sauce.

STEP SEVEN: 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.

STEP EIGHT: Tightly cover the chicken potato casserole with a piece of aluminum foil and bake for 1 hour and 10 minutes.

STEP NINE: Remove the aluminum foil and bake for another 20 minutes or until the cheese is melted and bubbly.

STEP NINE: Allow the casserole to rest for 15 minutes before serving.

How To Serve

Our chicken potato casserole is a dish that can be served in a variety of ways to suit your taste buds or dietary needs. Here are some suggestions:

Serve the chicken potato casserole as a main dish with a side of roasted vegetables or a fresh tomato cucumber salad for a balanced meal.

This casserole can also be served as a hearty side dish at family gatherings or potlucks, complementing a variety of main dishes.

For a comforting winter meal, serve the chicken potato casserole with a side of crusty bread or dinner rolls to soak up the creamy sauce.

For a casual dinner, serve the chicken potato casserole with a side of garlic bread and a Caesar salad.

We have plenty of chicken casserole recipes to keep you satisfied all year round. Don’t forget to check out our chicken taco casserole and chicken parmesan casserole.

MORE CASSEROLE RECIPES

Side Dishes

Sweet Potato Casserole with Pecans

Casserole Ideas

Cheesy Potato Casserole

Storage

After enjoying a delicious meal of this chicken potato bake, you might find yourself with leftovers. Here’s how to store them properly:

MAKE AHEAD: You can assemble this casserole (just prior to baking) up to 24 hours ahead and cover it tightly with a piece of aluminum foil. Store it in the refrigerator, and when ready to bake, allow the casserole to sit on the counter to come to room temperature.

IN THE FRIDGE: Store leftovers in an airtight container, in the refrigerator, for up to 4 days. This allows you to enjoy the casserole over several meals, ensuring none of it goes to waste.

IN THE FREEZER: For longer storage, you can store the baked and cooled casserole tightly wrapped in aluminum foil for up to 2 months. Be sure to thaw it completely in the refrigerator before reheating.

REHEATING: To reheat this easy chicken potato casserole recipe, preheat your oven to 350°F and bake it until it’s heated through about 20-25 minutes. 

If you’re reheating it from the freezer, allow it to thaw in the refrigerator overnight before reheating. You can also reheat individual servings in the microwave for 2-3 minutes or until hot.

Why We Love This Recipe

COMFORT FOOD AT ITS BEST: This chicken potato casserole is the epitome of comfort food, with its creamy sauce, tender chicken, and hearty potatoes. It’s a dish that warms you from the inside out, making it perfect for cozy family dinners.

CROWD-PLEASER: With its creamy, savory flavors and satisfying texture, this chicken potato casserole is a definite crowd-pleaser. It’s a dish that’s loved by adults and kids alike, making it a great choice for an easy weeknight dinner.

GREAT FOR LEFTOVERS: This hearty casserole reheats well, making it an excellent option for meal prep or leftovers. You can enjoy a delicious, home-cooked meal with minimal effort on busy days.

Our chicken potato casserole is a comforting and hearty dish that’s perfect for any occasion. Its creamy, savory flavors, combined with tender chicken and hearty potatoes, make it a surefire hit.

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Chicken Potato Casserole

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Chicken potato casserole is total comfort food, combining creamy, savory flavors with tender chicken, melty cheese, and hearty potatoes for a satisfying meal.

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

Servings 8

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Ingredients

  

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• 2½ pounds Yukon gold potatoes, rinsed (approximately 8 to 9 medium-sized potatoes)
• 2 tablespoons unsalted butter
• 1 cup yellow onion, finely diced
• 1 tablespoon garlic, minced
• 1½ teaspoons salt
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• 10.5 ounces 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.
• Preheat oven to 350°F. Spray a 9×13 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.
• 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.
• 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.
• 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

• We did not peel the skin from the Yukon gold potatoes because it is so thin and does not need to be. It is a personal preference if you would prefer them peeled.
• When covering casseroles topped with cheese with 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.
• Allow the casserole to rest for 15 minutes before serving. This will ensure that the flavors meld together and the casserole sets, making it easier to serve.

Nutrition

Calories: 576kcal | Carbohydrates: 32g | Protein: 41g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 1333mg | Potassium: 756mg | Fiber: 4g | Sugar: 4g | Vitamin A: 758IU | Vitamin C: 30mg | Calcium: 403mg | Iron: 2mg

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