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.
Servings: 8
Calories: 576kcal
Ingredients
- 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 9x13 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