Cozy Chicken and Potato Casserole with Cream of Chicken Soup
A comforting Chicken and Potato Casserole with Cream of Chicken Soup that pleases even the pickiest of eaters.
Equipment
- 9×13-inch baking dish
- Skillet
- Mixing bowl
- - Knife
- Cutting board
Ingredients
For the Creamy Base
- 1 can Cream of Chicken Soup Opt for Campbell's for a thicker consistency
- 1 can Cream of Potato Soup
- 1 cup Sour Cream Plain yogurt can be a great substitute
- 1 cup Milk Whole milk creates a richer texture; almond milk offers a non-dairy alternative
For the Seasoning
- 1 tablespoon Poultry Seasoning Thyme or rosemary can be used as substitutes
- 1 teaspoon Garlic Powder Feel free to swap with fresh garlic
- to taste Black Pepper Adjust according to your preference
For the Main Ingredients
- 1 cup Cheddar Cheese Try sharp or white cheddar for a different profile
- 2 cups Mixed Vegetables Frozen blends save time and effort
- 8 ounces Bacon (thick-cut) Turkey bacon serves as a leaner option
- 1 medium Onion Shallots can be used for a milder flavor
- 3 cups Chicken (cooked, cubed or shredded) Rotisserie chicken is a huge time-saver
- 4 cups Potatoes (peeled, cubed) Cut into ½-inch cubes for even cooking
For Toppings
- 1 cup Cheddar Cheese A must for that cheesy goodness on top
- 1 cup Mozzarella Finely shredded mozzarella melts best
- 1 cup Fried Onions Crushed potato chips can be a fun alternative
Instructions
Preparation
- Preheat your oven to 350°F and grease a 9x13 inch baking dish.
- Prepare the potatoes by peeling and cutting them into ½-inch cubes; dice the onion.
- Crisp the bacon in a skillet over medium heat until golden, then crumble it once cooled.
Mixing
- Mix the cream of chicken soup, cream of potato soup, sour cream, milk, poultry seasoning, garlic powder, and black pepper in a bowl.
- Stir in 1 cup of cheddar cheese.
Combining
- Combine the potatoes, chicken, mixed vegetables, crumbled bacon, and onion with the creamy soup mixture.
- Gently fold everything together to ensure even distribution of flavors.
Baking
- Transfer the mixture to your prepared baking dish and cover with foil.
- Bake for 60-75 minutes until the potatoes are fork-tender.
- Uncover and sprinkle the remaining cheese and fried onions on top; bake uncovered for another 8-10 minutes.
Serving
- Rest the casserole for about 5 minutes before serving.
Notes
Adjust cooking times based on your oven; for an extra kick, add a sprinkle of red pepper flakes before serving.