Chicken and Potato Casserole
User Reviews
3.6
-
Prep Time
25 mins
-
Cook Time
55 mins
-
Total Time
1 hr 20 mins
-
Servings
8
-
Calories
462 kcal
-
Course
Main Course
-
Cuisine
American
Chicken and Potato Casserole
Description
The casserole begins with boneless, skinless chicken breasts seasoned with poultry spices and cooked in chicken broth until tender. After shredding, the chicken is combined with diced Yukon gold potatoes, frozen mixed vegetables, cream of chicken and potato soups, sour cream, and shredded Colby jack cheese. This mixture forms a creamy and savory filling that is spread in a baking dish.
The casserole is baked covered to cook the potatoes through and meld flavors, then uncovered to add more cheese and fried onions on top, which bake to a golden brown, providing a crispy contrast to the creamy base. The mild taste and meltability of Colby jack cheese complement the other ingredients without overwhelming them.
This hearty casserole makes a well-rounded dinner, offering protein, vegetables, and starch in one dish. The dish can be adapted by swapping chicken breasts with thighs or shredded rotisserie chicken. Properly diced potatoes ensure even cooking throughout.
Ingredients
- 3 small chicken breast boneless, skinless
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper cracked
- 3 cups chicken broth
- 2 pounds potato Yukon gold variety
- 1 oz. can cream of chicken soup
- 1 oz. can cream of potato soup
- 1 cup mixed vegetables frozen
- 1 cup sour cream
- 1 ½ cups Colby jack cheese divided, shredded
- 1 cup fried onions brand French’s
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
- Chicken breasts can be swapped with chicken thighs or shredded rotisserie chicken instead of fresh poaching.
- Potatoes should be diced into 1/2-inch cubes to ensure they cook fully during baking.
- Different cheeses can be used; Colby jack provides a mild flavor and good meltability.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
You'll Also Love
