Jun 10, 2024, Updated Sep 30, 2024
Ultimate comfort food: The combination of butter, sour cream, mayonnaise, and cheddar cheese creates a luscious, creamy sauce that envelops the juicy chicken and potatoes, making every bite a warm hug. Easy weeknight dinner: With simple steps and basic ingredients, this casserole is perfect for busy weeknights or a stress-free weekend dinner. Family-friendly: The mild, comforting textures and familiar ingredients make this casserole a hit with kids. Great for leftovers: This chicken potato bake is perfect for leftover chicken, and is equally delicious with leftover Thanksgiving turkey.
Ingredients
These are the ingredients you’ll need to make this casserole. I make my own simple sauce instead of using canned cream of chicken or mushroom soup:
Diced potato: Russets, yukon gold, yellow, white or baby potatoes all work. Russet potatoes just won’t hold their shape as well. Frozen diced hashbrowns are also super convenient, just thaw them first. Butter: Olive oil, ghee or margarine are fine too. Onion and garlic: This adds sweetness; don’t skip it. Kosher salt and black pepper: Seasoning the creamy sauce is key. All-purpose flour: To thicken the sauce. Chicken broth: This forms the base of the sauce, adding savory chicken flavor. Sour cream and mayonnaise: Their tanginess contributes to creaminess and balance. Mayonnaise is also a binding ingredient. Frozen peas: Adds color, sweetness, and crunch. Cooked chicken, shredded or cubed: Chicken thighs or breast works. Shredded chicken blends more uniformly, while cubed chicken offers a chunkier texture. If you have leftover rotisserie chicken, this is what to do with it—got leftover air fryer frozen chicken breast? Shred and add it! Grated cheddar cheese: Melts into the casserole, adding a rich, cheesy flavor and a gooey texture. When baked, it also creates a delicious, golden-brown topping when baked.
Protein alternatives: Swap the cooked chicken with cooked turkey, ham, or ground beef. For a vegetarian option, mix sautéed mushrooms, tofu, or chickpeas. Cheese choices: Switch the cheddar cheese for Monterey Jack, Swiss, or mozzarella. Vegetable add-ins: Other vegetables like broccoli, bell peppers, corn, or spinach work well. Fresh, frozen, or leftover veggies also work well. Creaminess boost: Add a can of cream of chicken soup, mushroom, or celery soup for an extra creamy casserole. You can also use Greek yogurt instead of sour cream for a tangier flavor and added protein. Herbs and spices: Experiment with different herbs and spices. Try adding paprika, thyme, rosemary, or a bit of cayenne pepper for some heat in your chicken casserole.
Partially Cook the Potatoes
Boil Method: Par-boil 1/2″ diced potato by simmering in salted, boiling water until tender but firm at the centre. Microwave Method: Microwave 1/2″ diced potatoes in a microwave-safe bowl with a little water, covered, for about 4-5 minutes, until tender but still firm.
Make the sauce base
Cook onion and garlic in melted butter. Sprinkle flour over the onion mixture. Cook, stirring constantly, for about 2 minutes. The flour should lose its raw taste but not start to brown. Whisk in the chicken broth, 1/2 cup at a time, to prevent lumps. Allow the mixture to boil and thicken. Once the sauce is bubbly and thick, turn off the heat.
Finish off the sauce
In a separate bowl, whisk together the sour cream and mayonnaise. Drizzle ½ cups of the sauce into the sour cream mixture, whisking until smooth. Add it back to the pot—season with pepper and more salt as needed.
Add the chicken and veggies
Gently stir in the peas, chicken and most of the par-boiled potato. Reserve about 1/4 for the topping.
Build the casserole
Grease or spray a 9×13-inch baking dish with cooking spray. Transfer the casserole mixture into the prepared dish. Top with grated cheddar cheese. Arrange the remaining potatoes in a single layer on top of the chicken mixture.
Bake the chicken and potato casserole
Bake until bubbly and golden, about 20 minutes. Let it cool for a few minutes to thicken up before serving. Top with some minced parsley or green onion slices if you like. Here are some great side dishes that pair well with Chicken Potato Casserole: It’s good to go for light, fresh sides that contrast with the hearty, cheesy casserole.
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