Chicken Potato Casserole

5 from 1 vote

This chicken potato casserole is a hearty and budget-friendly dinner that’s perfect for busy weeknights. It’s made with simple ingredients and feeds a crowd, making it a meal everyone will love.

Prep Time15

Cook Time1 30

Let Rest:10

Total Time1 55

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Ingredients

2 cans condensed cream of chicken soup 10.5 oz each
1 cup sour cream
1 cup milk
½ teaspoon salt
½ teaspoon black pepper
2 cups frozen mixed vegetables
½ cup cooked bacon crumbled
½ cup onion chopped
4 cups cooked chicken shredded or diced
2 pounds Russet Potatoes peeled and diced into ½-inch pieces
2 cups shredded cheddar cheese divided

Instructions

Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, salt, and pepper until smooth.
Stir in the frozen vegetables, onion, bacon, chicken, diced potatoes, and 1 cup of the cheddar cheese until evenly combined.
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.
Sprinkle the remaining 1 cup cheddar cheese over the top and bake uncovered for 8–10 minutes, until the cheese is melted.
Remove from the oven and let rest for 10 minutes before serving.

Notes

Shortcut option: Frozen diced hash brown potatoes may be substituted for fresh potatoes. Reduce the initial covered baking time by about half, as they cook faster.

Flavor swap: For extra potato flavor, substitute one can of cream of chicken soup with cream of potato soup.

Chicken options: Leftover cooked chicken or rotisserie chicken works great in this recipe.

Nutrition