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.
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 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.
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 left over 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.
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.
Chicken and Potato Casserole Ingredients
- chicken breast
- sage
- Chicken Broth
- frozen cubed hashbrowns
- cream of chicken soup
- melted butter
- frozen veggies
- sour cream
- shredded cheddar cheese
- french onions
- Salt
- pepper
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 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
Casserole Supplies
When making delicious casseroles and other baked dishes, it helps to have the right tools for the job!
Chicken and Potato Casserole
Ingredients
- 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
Instructions
- 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.
Melinda Taylor says
This looks so easy to make, I’m going to make it next month… Thanks for this beautiful picture & recipe…😉😊😉😊😉😊😉😊😊😊😉😉😉…
Trish says
Need to take frozen veggies and potatoes out of the freezer to thaw; otherwise, you have a frozen block of veggies. Also, the chicken only had to simmer 20 mins, not 30 to 45, and I let it set for 10 mins before I shredded it. I was using the largest bowl I had and it was so full, it was difficult to mix. I divided this between 3 8″x8″ square pans, gave 2 to some convalescing friends, put mine in the frig. I will take it out an hour before baking. If I heat it in a 400°F oven, 30 minutes should be sufficient. If I bake it at 350°F, I will bake it for 45 minutes.