Chicken Potato Casserole (The ULTIMATE Easy Recipe!)

5 from 8 votes

Make my ultimate creamy, cheesy Chicken Potato Casserole recipe for the ultimate comfort food fix that's quick, easy and seriously satisfying.

Prep Time25

Cook Time30

Total Time55

Course: Main Course

Cuisine: American

Keyword: Chicken Potato Casserole

Servings:

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.

Preheat the oven to 400°F (200°C).
Heat butter in a large skillet over medium-high heat. Add onions and 1/2 tsp salt and stir until onions soften, about 6 minutes.
Add the garlic and cook for 1 minute more.
Sprinkle flour over the onion mixture. Cook, stirring constantly, for about 2 minutes.
The flour should lose it’s 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 come to a boil and thicken.
Once the sauce is bubbly and thick, turn off the heat.
In a separate bowl, whisk together the sour cream and mayonnaise.
Drizzle ½ cup of the sauce into the sour cream mixture, whisking until the mixture is smooth. Add it back to the pot.
Season with pepper and more salt as needed.

Gently stir the peas, chicken and most of the potato into the sauce. Reserve about 1/4 of the potato for topping, if you like.
Transfer the mixture to a greased 9×13-inch baking dish.
Top with grated cheddar cheese. Arrange remaining potatoes in a single layer on top of the chicken mixture.
Bake until bubbly and golden, about 20 minutes. Let it cool for a few minutes to thicken up before serving.
Sprinkle with parsley or green onion, if using.