Introduction
Warm, cheesy, and full of hearty flavor, this Easy Chicken Potato Casserole is the definition of comfort food made simple. Tender pieces of chicken and tender potatoes come together with a creamy sauce and melty cheese in one satisfying, crowd‑pleasing dish — perfect for weeknight dinners, potlucks, or whenever you want a satisfying homemade meal with minimal fuss.
With simple ingredients and an easy bake in the oven, this casserole brings both convenience and flavor to your table. Keep reading for a complete ingredient list, step‑by‑step instructions, serving tips, tasty variations, and answers to common questions!
Ingredients
- 3 cups cooked chicken, shredded or diced (rotisserie or leftover chicken works great)
- 4 cups diced potatoes (Yukon Gold or red potatoes)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- ½ cup milk
- 1 cup shredded cheddar cheese, plus extra for topping
- 1 tsp dried thyme or Italian seasoning
- Salt & pepper, to taste
- Optional toppings: breadcrumbs or crushed crackers, chopped parsley
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13‑inch baking dish.
- Prepare the potatoes: Place diced potatoes in a pot of boiling water and cook for 8–10 minutes until slightly tender. Drain and set aside.
- Mix creamy base: In a large bowl, combine cream of chicken soup, sour cream, milk, minced garlic, dried thyme, salt, and pepper. Stir until smooth.
- Add chicken & potatoes: Fold cooked chicken, drained potatoes, and chopped onion into the creamy mixture, mixing gently to combine.
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