Cheesy Chicken and Potato Casserole
Indulge in comfort food at its finest with this Cheesy Chicken and Potato Casserole, a hearty, family-friendly dish that’s perfect for weeknight dinners or cozy gatherings. Loaded with tender chunks of seasoned chicken, creamy russet potatoes, and a luscious mix of sour cream, cream of chicken soup, and melted cheddar cheese, this casserole is a melt-in-your-mouth delight. A hint of garlic, onion powder, and paprika brings depth of flavor, while a golden, bubbly cheese topping adds irresistible texture. Quick to prepare with just 20 minutes of prep time, this satisfying one-pan meal bakes to perfection in under an hour. Garnished with fresh green onions for a pop of color and flavor, it’s a complete crowd-pleaser that delivers pure comfort in every bite. Perfect for those searching for easy casserole recipes or crave-worthy cheesy chicken dinners!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 4 medium russet potatoes
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 2 tbsp unsalted butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 stalks green onions, chopped
- 1 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with unsalted butter or cooking spray.
Peel the potatoes and cut them into 1-inch cubes. Place them in a bowl of cold water to prevent browning while you prepare the other ingredients.
Cut the chicken breasts into bite-sized pieces. Season with garlic powder, onion powder, paprika, salt, and black pepper. Set aside.
In a large skillet, heat olive oil over medium heat. Add the seasoned chicken pieces and cook for about 4-5 minutes per side, until golden on the outside but not fully cooked through. Remove from heat.
In a large mixing bowl, stir together the sour cream, cream of chicken soup, and 1 1/2 cups of shredded cheddar cheese. Drain the potatoes and add them to the bowl, mixing to coat evenly.
Add the partially cooked chicken pieces to the bowl and gently fold everything together until well mixed.
Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
Cover the baking dish with aluminum foil and bake for 40 minutes. After 40 minutes, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and let it rest for 5-10 minutes. Garnish with chopped green onions before serving.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 868 mg | 38% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.5 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 390 mg | 30% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 969 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
