Chicken Potato Casserole (Seriously Scrumptious + Easy Recipe!)

5 from 8 votes

Updated Sep 30, 2024

Make my creamy Chicken Potato Casserole for the cheesy, cozy potato fix you’re craving. It’s a quick, easy, family dinner everyone LOVES!

Chicken Potato Casserole in a baking dish.

A Chicken Potato Casserole Recipe You’ll LOVE

Here’s why I’m constantly whipping up this recipe:

Ultimate comfort food: The combination of butter, sour cream, mayonnaise, and cheddar cheese creates a luscious, creamy sauce that envelops the juicy chicken and potatoes, making every bite a warm hug.
Easy weeknight dinner: With simple steps and basic ingredients, this casserole is perfect for busy weeknights or a stress-free weekend dinner.
Family-friendly: The mild, comforting textures and familiar ingredients make this casserole a hit with kids.
Great for leftovers: This chicken potato bake is perfect for leftover chicken, and is equally delicious with leftover Thanksgiving turkey.

Chicken Potato Casserole Ingredients on a counter.

Here’s What You Need

While the recipe seems long, it’s super easy and made with familiar ingredients and kitchen equipment.

Ingredients

These are the ingredients you’ll need to make this casserole. I make my own simple sauce instead of using canned cream of chicken or mushroom soup:

Diced potato: Russets, yukon gold, yellow, white or baby potatoes all work. Russet potatoes just won’t hold their shape as well. Frozen diced hashbrowns are also super convenient, just thaw them first.
Butter: Olive oil, ghee or margarine are fine too.
Onion and garlic: This adds sweetness; don’t skip it.
Kosher salt and black pepper: Seasoning the creamy sauce is key.
All-purpose flour: To thicken the sauce.
Chicken broth: This forms the base of the sauce, adding savory chicken flavor.
Sour cream and mayonnaise: Their tanginess contributes to creaminess and balance. Mayonnaise is also a binding ingredient.
Frozen peas: Adds color, sweetness, and crunch.
Cooked chicken, shredded or cubed: Chicken thighs or breast works. Shredded chicken blends more uniformly, while cubed chicken offers a chunkier texture. If you have leftover rotisserie chicken, this is what to do with it—got leftover air fryer frozen chicken breast? Shred and add it!
Grated cheddar cheese: Melts into the casserole, adding a rich, cheesy flavor and a gooey texture. When baked, it also creates a delicious, golden-brown topping when baked.

Substitutions and Variations

Here are some tried and tested swaps and add-ins:

Protein alternatives: Swap the cooked chicken with cooked turkey, ham, or ground beef. For a vegetarian option, mix sautéed mushrooms, tofu, or chickpeas.
Cheese choices: Switch the cheddar cheese for Monterey Jack, Swiss, or mozzarella.
Vegetable add-ins: Other vegetables like broccoli, bell peppers, corn, or spinach work well. Fresh, frozen, or leftover veggies also work well.
Creaminess boost: Add a can of cream of chicken soup, mushroom, or celery soup for an extra creamy casserole. You can also use Greek yogurt instead of sour cream for a tangier flavor and added protein.
Herbs and spices: Experiment with different herbs and spices. Try adding paprika, thyme, rosemary, or a bit of cayenne pepper for some heat in your chicken casserole.

Tools to Grab

Large skillet: To make the sauce in.
Wooden spoon: To stir the roux.
Whisk: To whisk in the broth.
Baking dish: To cook the casseroles in.

How to Make Chicken Potato Casserole: An Easy Guide

Here are the steps to take to make this delicious casserole:

Partially Cook the Potatoes

Boil Method:

Par-boil 1/2″ diced potato by simmering in salted, boiling water until tender but firm at the centre.

Microwave Method:

Microwave 1/2″ diced potatoes in a microwave-safe bowl with a little water, covered, for about 4-5 minutes, until tender but still firm.

Make the sauce base

Cook onion and garlic in melted butter.

Sprinkle flour over the onion mixture. Cook, stirring constantly, for about 2 minutes. The flour should lose its raw taste but not start to brown.

Whisk in the chicken broth, 1/2 cup at a time, to prevent lumps. Allow the mixture to boil and thicken. Once the sauce is bubbly and thick, turn off the heat.

Finish off the sauce

In a separate bowl, whisk together the sour cream and mayonnaise. Drizzle ½ cups of the sauce into the sour cream mixture, whisking until smooth. Add it back to the pot—season with pepper and more salt as needed.

Adding chicken to potato casserole sauce.

Add the chicken and veggies

Gently stir in the peas, chicken and most of the par-boiled potato. Reserve about 1/4 for the topping.

Build the casserole

Grease or spray a 9×13-inch baking dish with cooking spray.

Transfer the casserole mixture into the prepared dish.

Top with grated cheddar cheese. Arrange the remaining potatoes in a single layer on top of the chicken mixture.

Bake the chicken and potato casserole

Bake until bubbly and golden, about 20 minutes. Let it cool for a few minutes to thicken up before serving.

Top with some minced parsley or green onion slices if you like.

Finished chicken potato casserole in a baking dish.

Make Ahead and Storage

Make Ahead: Chicken Potato casserole is a perfect make-ahead dish. Assemble the casserole, but don’t bake it. Instead, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours.

When you’re ready to bake it, remove it from the fridge and allow it to come to room temperature for about 30 minutes before baking as directed.

Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place a portion in the microwave or reheat the entire casserole in the oven at 350°F (175°C) until warmed through.

Freezing: For longer storage, you can freeze the baked casserole. Let it cool completely, then wrap it tightly in aluminium foil and plastic wrap. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating

Side Dishes for Chicken Potato Casserole

The best side dishes for Chicken Potato Casserole are fresh and light to balance the creamy, cheesy main dish.

Here are some great side dishes that pair well with Chicken Potato Casserole:

Green Salad: A light, crisp salad balances the richness of the casserole. Use mixed greens, cucumber, and tomatoes, with a tangy vinaigrette.
Air Fryer or Roasted Vegetables: Roasted broccoli, roasted Brussels sprouts with bacon, air fryer eggplant add a bit of crunch and color to the meal.
Coleslaw: A refreshing coleslaw with a vinegar-based dressing cuts through the heaviness of the casserole nicely.
Steamed or Pan-Fried Veggies: Simple and quick steamed green beans or carrots offer a nice contrast to the creamy casserole. I also love crisp pan-fried asparagus.
Garlic Bread: If you’re in the mood for something carb-heavy, garlic bread is a tasty and easy addition.

It’s good to go for light, fresh sides that contrast with the hearty, cheesy casserole.

Final Notes, Pro Tips + Science-Based Secrets

Want to know my secret tips as a food scientist (and lover of cozy casseroles?):

Rest before serving: Allow the casserole to rest for about 10 minutes after baking. This helps the sauce thicken, and the flavours meld together.
Roux mastery: The roux (flour and butter mixture) is crucial for a creamy sauce. Cooking the flour in the butter not only thickens the sauce but also eliminates the taste of raw flour. Gradually adding the chicken broth while whisking ensures a smooth, lump-free sauce due to the starch granules swelling and thickening the mixture evenly.
Sour cream and mayonnaise role: These ingredients add creaminess and tanginess due to their fat and acid content. The fat coats the proteins and starches, creating a rich mouthfeel, while the acid can tenderize the chicken and enhance the overall taste.

FAQs About Chicken Potato Casserole

Just skimming through? Here are a few key takeaways:

Can I use raw chicken in this casserole?

It’s best to use cooked chicken in this casserole to ensure cooking and food safety.

How can I make this casserole dairy-free?

To make it dairy-free, substitute the butter with plant-based margarine or oil, use dairy-free sour cream and mayonnaise, and opt for a dairy-free cheese alternative.

Can I freeze the casserole before baking?

Yes, you can assemble the casserole and freeze it before baking. Wrap it tightly in plastic wrap and aluminium foil, and store it in the freezer for 2-3 months. When ready to bake, thaw it in the refrigerator overnight and let it come to room temperature before baking.

How do I prevent my casserole from becoming watery?

Cook the roux thoroughly and gradually add the chicken broth to ensure that the sauce is properly thickened. Also, avoid using excess liquid ingredients and drain any excess moisture from the cooked chicken and vegetables before adding them to the casserole.

Can I add other vegetables to this casserole?

Absolutely! Add vegetables like broccoli, bell peppers, carrots, or spinach. Just make sure they are pre-cooked or steamed to ensure they are tender by the time the casserole is done baking.