Chicken and Potato Casserole is a hearty filling dinner casserole that is easy to make! Juicy chicken, tasty potatoes, and veggies mixed together to make a simple yet filling dinner. This cheesy chicken and potatoes casserole is an easy weeknight dinner that is perfect on its own or serving with a green salad for a complete meal.
Chicken and Potato Casserole
Casseroles are amazing. This casserole recipe I created a long time ago (like 2011) and shared with all of you, but back then photos didn’t always happen. This year I am working thru the recipes that don’t have good photos and making sure they do and this Chicken and Potato Casserole recipe was one I knew I needed to get done before winter.
This Chicken and Potato Casserole is one of my go to winter dinner recipes, it happened because I was in need of a dinner and went thru my pantry figuring out what I had so I didn’t have to go to the store. Since the first time I made it, we have made it countless times and most of the time it is an unplanned meal but I have everything on hand. Other times it is purposely planned because my family loves it.
This cheesy chicken potato casserole has tender chicken, a creamy sauce, potatoes, veggies and cheese for an easy dinner casserole recipe the whole family will love. It is easy to make on a busy night and it is one of our family favorites. If you are wanting a hearty casserole that is total comfort food then you want to add this simple casserole recipe to your meal planning.
Easy Dinner Casserole Recipes
- Chicken Bacon Ranch Casserole
- Spinach Artichoke Casserole
- Loaded Chicken and Potatoes Casserole
- Chicken and broccoli Casserole
- Tuna Noodle casserole
- Turkey and Brussel Sprouts casserole
Variations of this recipe
This is a very versatile recipe and you can change things up easily to use what you have on hand.
Use a Rotisserie chicken. Running short on time? Skip cooking the chicken and use leftover chicken you have on hand or a rotisserie chicken from the store.
Veggies. You can use what you have in your pantry or freezer when it comes to the veggies. When I know I am going to make this as a meal I buy frozen peas and carrots or a bag of mixed frozen veggies. but if it is a last minute meal then I use whatever I have on hand.
Out of sour cream, or don’t like sour cream? You can substitute the sour cream with 1/4 cup of mayonnaise.
Don’t have french onions? Use fresh onions in the casserole instead.
No Cream of chicken soup? Use cream of mushroom soup or cream of celery soup instead.
Change the topping. I used french onions because that is what I had on hand, but you can totally crunch up just about any cracker and use them on top. There are times when I change out the french onions for Ritz crackers because it tastes amazing that way.
Tips for Cooking Chicken
This recipe calls for 3 cups of cooked chicken. There are a few different ways that you can cook chicken. When you are going to shred the chicken, use the shredding chicken trick that makes it super easy! Most of the time I use the boiling chicken method but there are a few other ways that you can cook the chicken. I also like to keep cooked chicken in my freezer in 1 cup increments so I have it on hand and can just pull it out when I need it.
- You can boil the chicken. Just add raw chicken breasts to a pot and cover with 3 cups of chicken broth or water whichever you prefer. Heat on medium high heat and bring to a boil. Once boiling turn heat to low and cover pot with a lid and let simmer for 10 minutes.
- You can bake the chicken. Spray a baking sheet with non stick spray place the chicken breast on the baking sheet and drizzle with olive oil. Then bake for 35-45 minutes until the chicken is fully cooked.
- You can use a Rotisserie chicken. If you want things easier you can grab a cooked rotisserie chicken at the store or cook one at home.
What to Serve with this Chicken Casserole Recipe
One thing I like about this recipe is that there is meat and veggies already together. I like to serve it with a salad and then fresh bread. They love dipping the bread into the sauce that is leftover on their plates after eating.
If you are looking for more side dish recipes check these out.
- Green beans with bacon
- Roasted Brussel Sprouts
- Garlic Butter Rice
- Parmesan Rice
- Oven Baked Rice
- Cauliflower Risotto
- Parmesan Asparagus
- Lemon Roasted Asparagus
How to Store Leftovers
Any leftovers need to be stored in the fridge, allow the chicken casserole to cool completely, and store it in a plastic container or cover with plastic wrap and then store it in the fridge.
Can you Freeze this Chicken Casserole?
Yes! You can freeze this casserole baked or unbaked, the choice is up to you. You can freeze it as a full casserole or in individual servings.
- Unbaked casserole. If you are freezing this casserole unbaked, mix all of the ingredients together and pour into a baking dish sprayed with nonstick cooking spray. Wrap with plastic wrap and tinfoil and then store in the freezer. It will keep for up to 3 months in the freezer. When it is time to make it, remove the casserole from the freezer and thaw in the fridge then bake in the oven.
- Baked Full Casserole. If you are freezing this casserole after it is cooked, allow it to cool completely and then wrap the pan with plastic wrap and tinfoil. To reheat you will want to remove the casserole from the freezer and thaw in the fridge then bake in the oven at 350°F for 20-30 minutes.
- Baked Proportioned Casserole. You can put this casserole into individual storage container and then store it in the freezer. It will keep for up to 3 months in the freezer. To reheat, heat in the microwave.
Chicken and Potato Casserole Ingredients
- chicken breast
- Chicken Broth
- frozen cubed hashbrowns
- cream of chicken soup
- melted butter
- frozen veggies
- sour cream
- shredded cheddar cheese
- french onions
How to Make Chicken and Potato Casserole
Preheat oven to 400
Place the chicken, sage, salt and pepper in a pan and cover it with the broth. You need to make sure the chicken is covered with the broth. If not add more chicken broth or add water.
Bring the chicken to a simmer, cover and cook 30-45 mins or until done.
Take chicken out of the pot and shred it.
Mix the cream of chicken, 1 cup of chicken broth from cooking the chicken, hashbrowns, cheese, 1/2 cup of the french onions, frozen veggies, melted butter, and sour cream together in a large bowl until mixed.
Pour into a greased 9×13 baking dish and top with remaining french onions.
Cover and bake 30-45 or until potatoes are done.
Remove foil and bake for an additional 5 minutes.
Easy Chicken Dinner Recipes
- Sun Dried tomato chicken
- Spinach and ricotta stuffed chicken
- Lemon Garlic Chicken
- Garlic Parmesan Chicken
- Green Chili and Chicken
- Creamy Italian Chicken
When making delicious casseroles and other baked dishes, it helps to have the right tools for the job!
Chicken and Potato Casserole
- 2 pounds chicken breast
- 1 tablespoon sage
- 32 ounces Chicken Broth
- 32 ounces frozen cubed hashbrowns
- 10.5 ounce cream of chicken soup
- 1/2 cup butter melted
- 1 cup frozen veggies
- 8 ounces sour cream
- 8 ounces shredded cheddar cheese
- 1 cup french onions
- Salt to taste
- pepper to taste
- Preheat oven to 400
- Place the chicken, sage, salt and pepper in a pan and cover it with the broth. You need to make sure the chicken is covered with the broth. If not add more chicken broth or add water.
- Bring the chicken to a simmer, cover and cook 30-45 mins or until done.
- Take chicken out of the pot and and shred it.
- Mix the cream of chicken, 1 cup of chicken broth from cooking the chicken, hashbrowns, cheese, 1/2 cup of the french onions, frozen veggies, melted butter, and sour cream together in a large bowl until mixed.
- Pour into a greased 9×13 baking dish and top with remaining french onions.
- Cover and bake 30-45 or until potatoes are done.
- Remove foil and bake for an additional 5 minutes.