Here’s a hearty and comforting Chicken and Potato Casserole recipe:
Ingredients
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 3–4 medium potatoes, peeled and thinly sliced
- 1 cup onion, chopped
- 1–2 cups shredded cheese (cheddar, mozzarella, or a mix)
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 tsp paprika
- Salt and pepper to taste
- Optional: 1/2 cup breadcrumbs for a crunchy topping
- Optional: 2 tbsp butter, melted (for topping)
Instructions
- Preheat oven: 375°F (190°C). Grease a 9×13-inch baking dish.
- Prepare potatoes: Thinly slice potatoes and partially cook them by boiling for 5–7 minutes or microwaving for 3–4 minutes. This ensures they cook fully in the casserole.
- Mix filling: In a bowl, combine chicken, onion, soup, milk, garlic, paprika, salt, and pepper. Stir until evenly mixed.
- Layer casserole:
- Spread half the potatoes on the bottom of the baking dish.
- Pour half the chicken mixture over the potatoes.
- Sprinkle with half the cheese.
- Repeat layers with remaining potatoes, chicken mixture, and cheese.
- Optional topping: Mix breadcrumbs with melted butter and sprinkle on top for extra crunch.
- Bake: Cover with foil and bake for 25–30 minutes. Remove foil and bake another 15–20 minutes, or until potatoes are tender and cheese is golden.
- Serve: Let cool 5 minutes before serving.
💡 Tips:
- For extra flavor, add chopped bell peppers, mushrooms, or herbs like thyme or rosemary.
- Using pre-cooked chicken makes this dish faster.
- Leftovers reheat well in the oven or microwave.
If you want, I can also give a one-pot, simpler version of this casserole that doesn’t require pre-cooking potatoes.
