Chicken and Potato Casserole
A heartwarming dish that combines creamy layers, juicy chicken, and tender potatoes for a satisfying meal.
Ingredients
Main Ingredients
- 6 medium potatoes, peeled and cubed Forms a soft base, absorbs flavors.
- 2 cups cooked and shredded chicken Juicy and tender, provides protein.
- 2 cups frozen mixed vegetables Adds texture and nutrition.
- 1 medium onion, diced Releases sweet aromatic flavor.
- 3 cloves garlic, minced Intensifies flavors.
- 2 tablespoons olive oil Used for sautéing.
- 1 teaspoon dried thyme Gives comforting warmth.
- 1 teaspoon salt Enhances flavors.
- 1/2 teaspoon black pepper Provides a gentle kick.
- 1 can (10.5 oz) cream of chicken soup Binds everything together.
- 1 cup milk Adds creaminess.
- 1 cup sour cream Balances out richness.
- 2 cups shredded Colby Jack cheese Creates the irresistible topping.
- Fresh parsley for garnish (optional) Adds vibrancy and freshness.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add diced onions and minced garlic, sautéing until softened, about 5 minutes.
- Stir in the shredded chicken, dried thyme, salt, and pepper, cooking for 2-3 minutes until heated through.
- In a separate bowl, whisk together the cream of chicken soup, milk, and sour cream until smooth.
Assembly and Cooking
- Layer the cubed potatoes in the baking dish.
- Pour the chicken mixture over the potatoes, evenly spreading it.
- Drizzle the creamy mixture over all layers.
- Top with frozen mixed vegetables.
- Cover with foil and bake for 35-40 minutes until the potatoes are tender.
- Remove the foil, sprinkle cheese on top, and bake uncovered for another 15-20 minutes until melted and golden brown.
- Let cool for 10 minutes before serving. Garnish with fresh parsley if desired.
Notes
For variations, switch the chicken for turkey or add bacon bits. Vegetarians can substitute chicken with mushrooms or extra veggies.