There’s nothing quite like the warmth of home-cooked comfort food, and this Chicken and Potato Casserole with Cream of Chicken Soup is the ultimate crowd-pleaser. The moment the golden, cheesy topping begins to bubble in the oven, my mouth waters in anticipation. This dish brings together juicy chicken, hearty potatoes, and a creamy, savory sauce, all topped with crispy bacon for that perfect crunch.
Busy weeknights can often feel overwhelming, but with this easy-to-make casserole, you can have a delicious meal ready to go with minimal effort. Whether you’re feeding a family or prepping for a relaxing evening in, this recipe is versatile enough to adapt to whatever you have in your pantry. Plus, it promises to satisfy even the pickiest of eaters. So, join me in the kitchen, and let’s create a dish that’s not just a meal but a comforting hug on a plate!
Why is Chicken and Potato Casserole a Must-Try?
Comforting Delight: This dish is a warm embrace on chilly evenings, boasting tender chicken and fluffy potatoes.
Effortless Preparation: With simple steps, you can whip this up even on the busiest nights.
Flavorful Twist: An unexpected blend of creamy soups and spices creates a rich, savory harmony.
Customizable Ingredients: Adapt based on whatever you have—vegetarians, feel free to swap in your favorite proteins!
Crowd-Pleasing Appeal: Perfect for family dinners or potlucks; it’s sure to be a hit with all ages!
Make-Ahead Option: Prepping this casserole in advance means less stress and more time to enjoy your meals.
Don’t forget to check out how to store your casserole for delicious leftovers!
Chicken and Potato Casserole Ingredients
For the Creamy Base
• Cream of Chicken Soup – Adds creaminess and flavor; can substitute with homemade chicken soup for a lighter option.
• Cream of Potato Soup – Provides a base for richness; homemade potato soup works well too.
• Sour Cream – Adds tanginess and creaminess; Greek yogurt can be used as a substitute.
• Milk – Thins the sauce; use low-fat or non-dairy alternatives for a lighter version.
For the Seasoning
• Poultry Seasoning – Enhances flavor; mix thyme, sage, and marjoram if unavailable.
• Garlic Powder – Adds aromatic depth; fresh minced garlic is an alternative.
• Black Pepper – Brings mild heat and flavor; adjust to your taste preference.
For the Filling
• Chicken (4 cups) – The main protein; use rotisserie chicken for convenience or leftover cooked chicken.
• Mixed Vegetables (1 cup) – Adds color and nutrition; frozen vegetables are quick, but fresh can work too.
• Onion (0.25 cup) – For aromatic flavor; shallots or green onions can replace them.
• Potatoes (5) – Essential base; be sure to cut into uniform ½-inch cubes for even cooking.
For the Topping
• Cheddar Cheese (1.5 cups) – Provides a rich, melty topping; feel free to substitute with any preferred melting cheese.
• Mozzarella (1 cup) – Adds stretch; use finely shredded for faster melting.
• Fried Onions (1.25 cups) – Delivers a crispy top layer; can be omitted or substituted with crunchy breadcrumbs for variety.
For the Crunch
• Bacon (0.75 cup) – Adds a crunchy, salty, smoky flavor; turkey bacon or mushrooms can be healthier alternatives.
With these ingredients in hand, you’re ready to create a delicious Chicken and Potato Casserole with Cream of Chicken Soup that will enchant everyone at the dinner table!
How to Make Chicken and Potato Casserole
Preheat your oven to 350°F. Grease a 9×13-inch baking dish to ensure your casserole doesn’t stick while it bakes.
Prepare the potatoes by peeling and cubing them into ½-inch pieces. This uniformity ensures they cook evenly, making for a delightful texture.
Crisp the bacon in a skillet over medium heat until it’s golden brown, then crumble it into bite-sized pieces and set aside. This adds a lovely crunch!
Whisk together the cream of chicken soup, cream of potato soup, sour cream, milk, poultry seasoning, garlic powder, and black pepper in a mixing bowl until smooth.
Stir one cup of cheddar cheese into your creamy mixture, embracing those rich flavors that will coat the other ingredients beautifully.
Fold in the cubed potatoes, diced chicken, mixed vegetables, crumbled bacon, and onions. Gently mix to ensure everything is coated in the creamy sauce.
Pour the mixture into the prepared baking dish, cover it with foil, and bake for 60-75 minutes. The casserole is done when the potatoes are fork-tender.
Uncover, sprinkle with the remaining cheddar cheese and fried onions, and bake for an additional 8-10 minutes until the cheese is melted and bubbly with a golden color.
Rest the casserole for 5 minutes before serving; this helps the sauce set and makes for cleaner portions when you dish it out.
Optional: Garnish with fresh herbs like parsley for a pop of color!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Chicken and Potato Casseroles are perfect for meal prep and make busy weeknights much easier! You can prepare the entire casserole up to 24 hours in advance by assembling the layers in a greased baking dish and covering it tightly with foil. Refrigerate it until you’re ready to bake. For even greater convenience, you can chop the vegetables and bacon a few days in advance, storing them in airtight containers. When you’re ready to serve, simply remove the casserole from the fridge and bake it at 350°F for 60-75 minutes until the potatoes are fork-tender, then add the cheese and fried onions for the final bake. This method ensures the casserole remains just as delicious and comforting, saving you valuable time without compromising on flavor!
What to Serve with Chicken and Potato Casserole?
Indulging in this creamy, savory delight calls for some delightful companions to complete your meal experience.
Crisp Green Salad: A vibrant salad with mixed greens, cherry tomatoes, and a zesty vinaigrette adds a refreshing crunch that cuts through the richness of the casserole.
Garlic Bread: Warm, buttery garlic bread pairs perfectly with the creamy sauce, making it easy to savor every flavorful bite—it’s the ultimate cozy combination!
Roasted Veggies: Seasoned roasted vegetables, like carrots and broccoli, provide a contrasting texture and earthy notes that balance the casserole’s creamy goodness.
Steamed Asparagus: The bright, fresh taste of asparagus adds a pop of color and a tender yet crisp bite to your meal, enhancing its visual appeal.
Savory Biscuits: Fluffy, buttery biscuits are perfect for mopping up the creamy sauce, creating a comforting and hearty pairing—ideal for those who love to soak up flavors.
Sparkling Lemonade: A refreshing drink, like sparkling lemonade, livens up the table and offers a sweet, tangy contrast that complements the casserole beautifully.
Chocolate Pudding: For dessert, a light chocolate pudding provides a smooth and creamy finish to your meal, balancing the savory flavors with just the right touch of sweetness.
Enhancing your dining experience, these pairings make your Chicken and Potato Casserole a well-rounded meal worth savoring!
Chicken and Potato Casserole Variations
Get ready to add your own delicious spin to this classic comfort dish!
- Vegetarian Twist: Substitute the chicken with crumbled tofu or chickpeas for a plant-based version that’s just as hearty.
- Cheese Medley: Experiment with different melting cheeses like gouda or pepper jack for unique flavor profiles.
- Herb Infusion: Add fresh herbs like rosemary or thyme to elevate the seasoning and freshness of the casserole.
- Spicy Kick: Incorporate diced jalapeños or a dash of hot sauce for a fiery flavor that adds excitement to each bite.
- Crunchy Topping: Replace fried onions with crushed tortilla chips or panko breadcrumbs for an unexpected crunch.
- Seasonal Veggies: Swap the mixed vegetables for seasonal favorites, such as sweet potatoes or butternut squash, to surprise your palate.
- Creamy Swaps: Use cream cheese or a dairy-free alternative, like cashew cream, to add a new layer of creaminess to the sauce.
- One-Pot Wonder: Combine everything in a slow cooker for a set-it-and-forget-it meal that simmers to perfection!
Every variation takes this Chicken and Potato Casserole to new heights, inviting you to get creative!
Expert Tips for Chicken and Potato Casserole
- Uniform Cuts: Ensure your potatoes are cut into ½-inch cubes for even cooking. This ensures every bite is perfectly tender.
- Covering Matters: Cover the casserole with foil during the first baking phase to prevent it from drying out; remove it towards the end for a golden top.
- Cheese Timing: Add your cheese topping in the last 8-10 minutes to avoid burning and to keep it deliciously gooey.
- Gentle Mixing: Use a rubber spatula to fold your ingredients together; this prevents breaking the potatoes and keeps the texture intact.
- Proper Resting: Allow the casserole to rest for 5 minutes after baking. This helps set the sauce and makes serving cleaner and easier.
These tips will elevate your Chicken and Potato Casserole with Cream of Chicken Soup to a delightful experience!
How to Store and Freeze Chicken and Potato Casserole
Fridge: Store leftovers in an airtight container for up to 4 days. Reheat portions in the microwave or oven until heated through, about 20 minutes at 350°F.
Freezer: Freeze your casserole for up to 3 months. If prepping ahead, don’t add fried onions until you’re ready to bake. Thaw overnight in the fridge before reheating.
Covering: To maintain freshness, tightly wrap the casserole dish with plastic wrap or aluminum foil before freezing.
Reheating: For best results, reheat the casserole in a preheated oven at 350°F for about 30-40 minutes, covered, then remove the cover for the last 10 minutes to crisp the top.
Chicken and Potato Casserole with Cream of Chicken Soup Recipe FAQs
What is the best way to choose ripe potatoes for this casserole?
Absolutely! When selecting potatoes, look for ones that are firm, smooth, and free from dark spots or blemishes. The ideal options for a casserole are starchy potatoes like russets or Yukon Golds, as they become creamy when cooked. Avoid any potatoes with sprouting eyes or significant blemishes, as these may affect texture and flavor.
How can I store leftovers from the casserole?
Very simple! You can store leftover Chicken and Potato Casserole in an airtight container in the refrigerator for up to 4 days. Just be sure to let it cool completely before storing to maintain its freshness. When you’re ready to enjoy it again, simply reheat in the oven at 350°F for about 20 minutes or until warmed through.
Can I freeze the casserole? If so, how?
You bet! To freeze your Chicken and Potato Casserole, prepare it as directed but do not add the fried onions until you’re ready to bake. Allow it to cool completely, then tightly wrap the casserole dish with plastic wrap or aluminum foil. It can be frozen for up to 3 months. When you’re ready to bake, thaw it overnight in the fridge before reheating. Pour a bit of milk into the dish if it seems dry before adding the onions and baking!
What if my casserole is too dry after baking?
Oh no! If you find your casserole has dried out, don’t worry; it happens to the best of us. Simply drizzle a little extra milk or chicken broth over the top before covering and reheating, which should help restore some moisture. You can also cover it with foil during reheating to trap steam, making it creamier and more delightful!
Does this casserole cater to any dietary restrictions?
Certainly! If you’re looking to make this dish lighter, consider swapping sour cream for Greek yogurt and using low-fat milk. For those with gluten sensitivities, ensure that your cream of soups are gluten-free or make homemade versions. For vegetarian options, simply replace the chicken with a plant-based protein or hearty veggies and switch out the bacon for sautéed mushrooms or omit it altogether.
How long should I let the casserole rest before serving?
Absolutely essential! Allowing the casserole to rest for 5 minutes after baking will let the sauce set, which makes it easier to serve. Skipping this step may result in a gooey mess on your plate, so patience is key for that perfect presentation!
Creamy Chicken and Potato Casserole with a Twist
Equipment
- - 9×13-inch baking dish
- - Skillet
- - Mixing bowl
Ingredients
For the Creamy Base
- 1 can Cream of Chicken Soup can substitute with homemade chicken soup
- 1 can Cream of Potato Soup can substitute with homemade potato soup
- 1 cup Sour Cream Greek yogurt can be used as a substitute
- 1 cup Milk can use low-fat or non-dairy alternatives
For the Seasoning
- 1 tbsp Poultry Seasoning mix thyme, sage, and marjoram if unavailable
- 1 tsp Garlic Powder fresh minced garlic is an alternative
- to taste Black Pepper
For the Filling
- 4 cups Chicken use rotisserie or leftover cooked chicken
- 1 cup Mixed Vegetables frozen or fresh
- 0.25 cup Onion shallots or green onions can replace
- 5 medium Potatoes cut into uniform ½-inch cubes
For the Topping
- 1.5 cups Cheddar Cheese feel free to substitute with preferred melting cheese
- 1 cup Mozzarella use finely shredded for faster melting
- 1.25 cups Fried Onions can substitute with crunchy breadcrumbs
For the Crunch
- 0.75 cup Bacon can use turkey bacon or mushrooms
Instructions
Preparation
- Preheat your oven to 350°F. Grease a 9x13-inch baking dish.
- Prepare the potatoes by peeling and cubing them into ½-inch pieces.
- Crisp the bacon in a skillet over medium heat until golden brown, then crumble and set aside.
- Whisk together the cream of chicken soup, cream of potato soup, sour cream, milk, poultry seasoning, garlic powder, and black pepper in a mixing bowl until smooth.
- Stir one cup of cheddar cheese into the creamy mixture.
- Fold in the cubed potatoes, diced chicken, mixed vegetables, crumbled bacon, and onions.
- Pour the mixture into the prepared baking dish, cover with foil, and bake for 60-75 minutes.
- Uncover, sprinkle with the remaining cheddar cheese and fried onions, and bake for another 8-10 minutes until the cheese is melted.
- Rest the casserole for 5 minutes before serving.