Chicken and Potato Casserole with Creamy Vegetables and Crispy Onions Recipe

Introduction

This comforting Chicken and Potato Casserole is a hearty, creamy dish perfect for family dinners. Tender shredded chicken, tender potatoes, and mixed vegetables come together in a rich cheesy sauce and a crunchy fried onion topping.

Ingredients

• 3 small boneless, skinless chicken breasts
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• ½ teaspoon cracked pepper
• 3 cups chicken broth
• 2 pounds Yukon Gold potatoes
• 1 (10 oz) can cream of chicken soup
• 1 (10 oz) can cream of potato soup
• 1 cup frozen mixed vegetables
• 1 cup sour cream
• 1 ½ cups shredded Colby Jack cheese (divided)
• 1 cup French’s fried onions

Instructions

1. Step 1: Season the chicken breasts with poultry seasoning, salt, and cracked pepper.
2. Step 2: In a large pot over medium-high heat, add the chicken broth and chicken breasts. Bring to a low boil and cook for 20 minutes until the chicken is cooked through.
3. Step 3: While the chicken cooks, preheat the oven to 400 degrees and grease a 9×13 inch baking dish.
4. Step 4: Remove the chicken breasts from the broth and shred them using two forks.
5. Step 5: Peel and dice the potatoes into small cubes about ½ inch in size.
6. Step 6: In a large bowl, combine the cream of chicken soup, cream of potato soup, frozen mixed vegetables, sour cream, and 1 cup of shredded cheese. Mix well.
7. Step 7: Gently fold in the shredded chicken and diced potatoes until evenly mixed.
8. Step 8: Spread the mixture evenly into the prepared baking dish and cover it with foil.
9. Step 9: Bake in the preheated oven for 45 minutes.
10. Step 10: Remove the foil, sprinkle the remaining ½ cup of cheese on top, and add the French’s fried onions evenly over the casserole.
11. Step 11: Bake for an additional 5 to 10 minutes until the cheese is melted, golden, and bubbling.

Tips & Variations

• Use Yukon Gold potatoes for their creamy texture, or substitute with red potatoes if preferred.
• Add fresh herbs like thyme or rosemary for extra flavor.
• Try adding cooked bacon bits or sautéed mushrooms for a twist.
• To make it lighter, swap sour cream for Greek yogurt.
• For extra crispiness, broil the casserole for 1-2 minutes after baking instead of longer baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the casserole covered in the oven at 350°F until heated through. Avoid reheating at high temperature to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

Yes, thaw the chicken breasts completely before cooking in the broth to ensure even cooking and shredding.

Can I prepare this casserole ahead of time?

Absolutely. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Increase the baking time slightly if baking straight from the fridge.

Chicken and Potato Casserole with Creamy Vegetables and Crispy Onions Recipe

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★★★★★

4.8 from 61 reviews

This comforting Chicken and Potato Casserole combines tender shredded chicken, Yukon Gold potatoes, mixed vegetables, and creamy soups, all baked to golden perfection with a cheesy, crispy topping. Perfect for a hearty family dinner, it’s easy to prepare with simple ingredients and delivers a satisfying meal in under two hours.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 3 small boneless, skinless chicken breasts
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• ½ teaspoon cracked pepper

Broth and Soups

• 3 cups chicken broth
• 1 10 oz. can cream of chicken soup
• 1 10 oz. can cream of potato soup

Vegetables and Dairy

• 2 pounds Yukon Gold potatoes
• 1 cup frozen mixed vegetables
• 1 cup sour cream
• 1 ½ cups shredded Colby Jack cheese (divided)

Toppings

• 1 cup French’s fried onions

Instructions

1. Season Chicken: Season the chicken breasts evenly with poultry seasoning, salt, and cracked pepper to infuse flavor before cooking.
2. Cook Chicken: Pour the chicken broth into a large pot and heat over medium-high until it reaches a low boil. Add the seasoned chicken breasts and cook for 20 minutes until fully cooked and tender.
3. Preheat Oven and Prepare Dish: While chicken cooks, preheat your oven to 400°F (200°C) and grease a 9×13 inch baking dish to prevent sticking.
4. Shred Chicken: Remove the cooked chicken breasts from the broth and use two forks to shred the meat into bite-sized pieces.
5. Prepare Potatoes: Peel the Yukon Gold potatoes and dice into small cubes approximately ½ inch in size for even baking and texture.
6. Mix Base Ingredients: In a large mixing bowl, combine the cream of chicken soup, cream of potato soup, frozen mixed vegetables, sour cream, and 1 cup of shredded Colby Jack cheese until thoroughly blended.
7. Combine Chicken and Potatoes: Gently fold the shredded chicken and diced potatoes into the soup mixture, ensuring everything is evenly coated.
8. Assemble Casserole: Spread the mixture evenly into the prepared baking dish and cover the dish tightly with aluminum foil to trap moisture during baking.
9. First Bake: Place the casserole in the preheated oven and bake covered for 45 minutes to allow the potatoes to soften and flavors to meld.
10. Add Toppings: Remove the foil carefully, then sprinkle the remaining ½ cup of shredded Colby Jack cheese over the casserole. Top with French’s fried onions for a crunchy finish.
11. Final Bake: Return the uncovered casserole to the oven and bake an additional 5 to 10 minutes until the topping is golden brown and the casserole is bubbling all around.

Notes

• Ensure potatoes are cut evenly to promote uniform cooking.
• Covering the dish during the initial baking helps retain moisture and cook potatoes properly.
• Use Yukon Gold potatoes for their creamy texture and ability to hold shape.
• For extra flavor, you can add a sprinkle of garlic powder or paprika to the seasoning.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Keywords: Chicken casserole, Potato casserole, Comfort food, Baked chicken, Cheesy casserole, Easy dinner, One-dish meal