Creamy Chicken and Potato Casserole for Cozy Family Nights
This Chicken and Potato Casserole with Cream of Chicken Soup is a comforting family favorite, perfect for weeknights.
Equipment
- 9×13-inch baking dish
- Mixing bowl
- Skillet
Ingredients
For the Creamy Base
- 1 can Cream of Chicken Soup Can substitute with cream of mushroom soup.
- 1 can Cream of Potato Soup Any creamy soup can substitute.
- 1 cup Sour Cream Greek yogurt can be used as a healthier alternative.
- 1 cup Milk Chicken broth can be used for a more savory taste.
For the Seasoning
- 1 tablespoon Poultry Seasoning Italian herbs can be a substitute.
- 1 teaspoon Garlic Powder Fresh minced garlic can be used.
- 1 teaspoon Black Pepper White pepper can be used for a milder flavor.
For the Main Components
- 2 cups Cheddar Cheese Use for mixing and topping.
- 1 cup Mixed Vegetables Peas and carrots can be substituted.
- 8 slices Thick-Cut Bacon Turkey bacon can be a leaner option.
- 1 medium Onion Shallots or leeks can replace.
- 2 cups Chicken Rotisserie, breast, or thigh options available.
- 4 cups Potatoes Cut into ½-inch cubes.
For the Toppings
- 1 cup Mozzarella Cheese Any melting cheese can work.
- 1 cup Fried Onions Homemade crispy onions can be used.
Instructions
Instructions
- Preheat your oven to 350°F (175°C). Butter or spray the baking dish.
- Peel and chop the potatoes into uniform ½-inch cubes and dice the onion.
- Cook the thick-cut bacon in a skillet over medium-high heat until crispy, then chop it.
- In a mixing bowl, combine cream of chicken soup, cream of potato soup, sour cream, milk, poultry seasoning, garlic powder, and black pepper until smooth. Fold in 1 cup of cheddar cheese.
- Gently fold in the potato cubes, cubed chicken, mixed vegetables, crumbled bacon, and diced onion until evenly coated.
- Spread the mixture into the baking dish and cover with foil. Bake for 60-75 minutes, checking for fork-tender potatoes.
- Remove the foil, sprinkle with remaining cheddar, mozzarella, and crispy fried onions, and bake uncovered for another 8-10 minutes.
- Let the casserole rest for about 5 minutes before serving.
Notes
Cut potatoes evenly for best results. Keep casserole covered during first bake for moisture retention.