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Creamy chicken and potato casserole baked in a dish, garnished with herbs.

Creamy Chicken And Potato Casserole

This Creamy Chicken And Potato Casserole is a comforting dish that combines tender chicken and creamy potatoes, perfect for busy weeknights and gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups chicken, shredded Use leftover roasted or poached chicken for the best texture.
  • 4 medium potatoes, peeled and sliced Choose starchy or all-purpose potatoes.
  • 1 cup cheddar cheese, shredded Sharp cheddar brings bold flavor.
  • 1/2 cup milk Whole or 2 percent milk makes the sauce rich.
  • 1/2 teaspoon garlic powder
  • 1 can cream of chicken soup Look for a low-sodium variety.
  • 2 tablespoons butter, melted Use for greasing and additional flavor.
  • Salt to taste
  • Pepper to taste

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease a casserole dish to prevent sticking.
  2. Wash and chop potatoes into uniform slices, then boil in salted water until fork-tender, about 10-12 minutes.
  3. Drain potatoes completely and arrange them in a single layer at the bottom of the greased casserole dish.
  4. In a mixing bowl, whisk together chicken, cream of chicken soup, milk, garlic powder, salt, and pepper until well combined.
  5. Pour the chicken mixture over the potato layer, ensuring even distribution.
  6. Sprinkle shredded cheese evenly across the entire surface.
  7. Drizzle melted butter evenly over the cheese.
  8. Transfer the casserole to the oven and bake for 25-30 minutes, until bubbly and golden-brown.
  9. Remove from oven and allow the casserole to rest for 5 minutes before serving.

Notes

You can make this casserole ahead of time and refrigerate before baking for up to 24 hours. Adjust seasoning before serving.