Chicken and Potato Casserole
A comforting casserole combining tender chicken, creamy potatoes, and a medley of vegetables, topped with melted cheese.
Equipment
- 9x13 inch baking dish
- Skillet
- Measuring cups and spoons
Ingredients
- 6 medium potatoes peeled and cubed
- 2 cups cooked shredded chicken
- 2 cups frozen mixed vegetables (carrots, peas, corn, green beans)
- 1 medium onion diced
- 3 cloves garlic minced
- 2 Tbsp. olive oil
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 can cream of chicken soup (10.5 ounce)
- 1 cup milk
- 1 cup sour cream
- 2 cups shredded Colby Jack cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F and grease a 9x13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, cooking until softened (about 5 minutes).
- Add shredded chicken, thyme, salt, and black pepper. Cook for 2-3 minutes to meld flavors.
- In a separate bowl, mix cream of chicken soup, milk, and sour cream until smooth.
- Layer cubed potatoes in the prepared dish, then spread the chicken mixture evenly on top.
- Pour the soup mixture over everything, then add frozen vegetables and gently mix.
- Cover with foil and bake for 35-40 minutes. Remove foil, sprinkle cheese on top, and bake uncovered for an additional 15-20 minutes until cheese is melted and golden.
- Let the casserole cool for about 10 minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F until warmed through.