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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.

Ingredients

Scale

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

Find it online: https://topreci.com/chicken-and-potato-casserole-with-creamy-vegetables-and-crispy-onions-recipe/