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Chicken And Potato Casserole Recipe

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This hearty Chicken and Potato Casserole is a comfort food classic, combining tender chicken, creamy potatoes, and mixed vegetables. Topped with Colby Jack cheese, it’s packed with flavor and perfect for a family dinner.

Ingredients

Scale
  • 6 medium potatoes, peeled and cubed
  • 2 cups cooked and shredded chicken
  • 2 cups frozen mixed vegetables (carrots, peas, corn, green beans)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 (10.5 oz) can cream of chicken soup
  • 1 cup milk
  • 1 cup sour cream
  • 2 cups shredded Colby Jack cheese
  • Fresh parsley (optional garnish)

Instructions

  • Preheat oven to 375°F (190°C). Grease a baking dish.
  • In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until soft.
  • In a large bowl, mix the cooked chicken, cubed potatoes, mixed vegetables, thyme, salt, and pepper.
  • Add the cream of chicken soup, milk, and sour cream to the chicken mixture, stirring to combine.
  • Pour the mixture into the prepared baking dish and top with shredded cheese.
  • Bake for 35-40 minutes or until bubbly and the cheese is golden.
  • Garnish with fresh parsley, if desired, and serve hot.

Notes

  • For extra creaminess, add an additional 1/2 cup of sour cream or cream cheese.
  • You can substitute Colby Jack with cheddar or mozzarella for a different flavor.
  • Make ahead: Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking.

Nutrition

Find it online: https://elianarecipes.com/chicken-and-potato-casserole-recipe/