Chicken and Potato Casserole

Name: Chicken and Potato Casserole
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8 serving
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 oz. can cream of chicken soup; 1 oz. can cream of potato soup; 1 cup frozen mixed vegetables; 1 cup sour cream; 1 ½ cups shredded Colby jack cheese; 1 cup French’s fried onions

User Reviews

3.6

132 reviews

Good

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 20 mins
Servings
8
Calories
462 kcal
Course
Main Course
Cuisine
American

Chicken and Potato Casserole

Vance Hodge

Report

This Chicken and Potato Casserole is ultimate comfort food! Packed with lots of diced potatoes, shredded chicken, mixed veggies, and savory soups. All that cheese doesn't hurt either. You can feed the whole family with this weeknight dinner recipe!

Share:

I Made This!

99 people made this

Print

28 people printed this

Save this

79 people saved this

Ingredients

Servings

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 oz. can cream of chicken soup
1 oz. can 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

Add to Shopping List

Instructions

Season the chicken breasts with poultry seasoning, salt, and pepper.
Add the chicken broth to a large pot over medium-high heat and add the chicken breasts. Bring to a low boil and cook for 20 minutes.
While chicken is cooking, preheat the oven to 400 degrees and grease a 9x13 baking dish.
Remove the chicken breasts from the broth and shred with 2 forks.
Peel and dice the potatoes into small cubes about ½ inch in size.
In a large bowl, mix together the soups, frozen veggies, sour cream and 1 cup of cheese.
Fold in the chicken and potatoes.
Spread the chicken and potato mixture into the prepared baking dish and cover with foil.
Bake in the oven for 45 minutes.
Remove foil and sprinkle with the remaining cheese and top with the fried onions.
Bake for another 5-10 minutes, until golden brown and bubbling on all sides.

Notes

You may swap the chicken breasts for chicken thighs, or just shred up a rotisserie chicken instead of poaching fresh chicken.
Be sure to dice the potatoes into 1/2 inch chunks. If they're too large, they won't cook through.
You may use any variety of cheese that you like. We like the mild flavor and meltability of colby jack.

Nutrition Information

Show Details

Calories 462kcal (23%) Carbohydrates 35g (12%) Protein 30g (60%) Fat 23g (35%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.01g Cholesterol 102mg (34%) Sodium 1558mg (65%) Potassium 991mg (28%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 1713IU (34%) Vitamin C 26mg (29%) Calcium 241mg (24%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 462 kcal

% Daily Value*

Calories	462kcal	23%
Carbohydrates	35g	12%
Protein	30g	60%
Fat	23g	35%
Saturated Fat	11g	55%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	0.01g	1%
Cholesterol	102mg	34%
Sodium	1558mg	65%
Potassium	991mg	21%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	1713IU	34%
Vitamin C	26mg	29%
Calcium	241mg	24%
Iron	2mg	11%