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Tasty Tuesday: Chicken and Potato Casserole

Course Main
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8
Author MidgetMomma


  • 2 large chicken breasts or 1 large chicken breast and 3 small thighs
  • 1 TB of rubbed sage
  • 32 oz container of Chicken Broth
  • Salt and pepper to taste
  • 1 package of cubed hashbrowns
  • 1 can of cream of chicken soup
  • 1 stick of melted butter yes you read right
  • 1/2 cup to 1 cup of frozen veggies I use peas and carrots
  • 8 oz container of sour cream
  • 8 oz of shredded cheese I use sharp cheddar
  • 1 cup of french onions


  • 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 what I did in this case was add water.
  • Bring the chicken to a simmer, cover and cook 30-45 mins or until done.
  • Take chicken out and shred once it is cooled. (I use 2 forks. Makes it much easier and you can even do it when it is hot.)
  • Mix the cream of chicken, hashbrowns, cheese, 1/2 cup of the french onions, frozen veggies, melted butter, and sour cream together in a large bowl until mixed. At this point too, if it seems to dry for you simple adds some of the cooking liquid which is what I did in this case.
  • Pour into a greased 9x13 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.
  • Remove from oven, let cool and enjoy!