Chicken Potato Casserole

Recipe Snapshot

• Cost: Budget-friendly family meal
• Serves: 8 people
• Total Time: About 1 hour 55 minutes
• Method: Oven-baked casserole
• Make Ahead: Yes, assemble and refrigerate before baking
• Freezer-Friendly: Yes (best after baking)
• Best For: Weeknight dinners, leftovers, meal prep

Ingredients

• Condensed cream of chicken soup – Use store brand to save money without sacrificing flavor
• Sour cream – Adds creaminess and richness to the casserole
• Milk – Helps create a smooth, creamy sauce
• Salt – Adjust to taste depending on your chicken and bacon
• Black pepper – Adds simple seasoning and balance
• Frozen mixed vegetables – Use any blend you have on hand for convenience
• Cooked bacon, crumbled – Adds flavor, but can be reduced or omitted if needed
• Onion, chopped – Adds depth of flavor to the dish
• Cooked chicken, shredded or diced – Great use for leftover or rotisserie chicken. See Oven Baked Chicken Breast Recipe or Slow Cooker Chicken Breasts to prepare chicken.
• Russet potatoes– Cut evenly so they cook through properly
• Shredded cheddar cheese, divided – Melts into the casserole and creates a cheesy topping. We recommend freshly shredded cheese.

Step 1 – Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.

Step 2 – In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, salt, and pepper until smooth.

Step 3 – Stir in the frozen vegetables, onion, bacon, chicken cubes, diced potatoes, and 1 cup of the cheddar cheese until evenly combined.

Step 4 – Transfer the mixture to the prepared baking dish and spread evenly. Cover tightly with foil and bake for 60 minutes. Remove the foil and continue baking for 30–40 minutes, or until the potatoes are fork-tender.

Step 5 – Sprinkle the remaining 1 cup cheddar cheese over the top and bake uncovered for 8–10 minutes, until the cheese is melted.

Step 6 – Remove from the oven and let rest for 10 minutes before serving. We love to top with chopped green onions right before serving.

Tips for Success

• Dice the potatoes into small, even ½-inch pieces so they cook through evenly.
• If your chicken is already seasoned, you can reduce the added salt slightly.
• Cover tightly with foil during the first bake to trap steam and soften the potatoes.
• Letting it rest before serving helps the casserole set and makes it easier to scoop.

Variations & Substitutions

• Use frozen diced hash browns: Skip peeling and chopping. Reduce covered bake time by about half.
• Swap the soup: Use 1 can cream of chicken and 1 can cream of potato for extra flavor.
• Change the protein: Use turkey or ham instead of chicken.
• Skip the bacon: Still delicious without it if you need a simpler or lower-cost option.
• Try a different cheese: Colby Jack or mozzarella both work well.
• Change Seasoning – For even more flavor you can add in ½ teaspoon paprika and garlic powder.

Storage, Leftovers & Freezer Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm in the microwave or oven until heated through. Add a splash of milk if needed to keep it creamy.
• Freezer: Freeze after baking and cooling completely. Wrap tightly and freeze up to 2 months.
• To Reheat from Frozen: Thaw overnight in the fridge, then reheat in the oven at 350°F until warmed through.