Chicken Potato Casserole
Creamy, comforting, and packed with flavor, this Chicken Potato Casserole is the ultimate one-dish dinner that combines tender chicken, buttery Yukon gold potatoes, and a rich, cheesy sauce. A homemade roux infused with garlic, onion, and paprika elevates the dish, while layers of thinly sliced potatoes and juicy chicken create a satisfying balance of textures. Topped with golden, bubbling cheddar cheese, this casserole is baked to perfection, making it the perfect crowd-pleasing main course. Whether you're feeding a family or entertaining guests, this hearty casserole is easy to assemble, customizable, and guaranteed to become a new favorite. Plus, it’s ready in just over an hour, making it ideal for busy weeknights or cozy weekend meals.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 4 medium Yukon gold potatoes
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 2 cups cheddar cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a light coat of olive oil.
Season the chicken breasts with garlic powder, onion powder, paprika, salt, and black pepper on both sides.
Heat 2 tablespoons of olive oil in a skillet over medium heat and cook the chicken breasts for 4-5 minutes per side until lightly browned (they don't need to be fully cooked). Remove the chicken and set aside.
Peel and thinly slice the potatoes into 1/4-inch thick rounds. Layer half of the potato slices at the bottom of the prepared baking dish.
In the same skillet, melt the butter over medium heat. Add the flour and whisk to form a roux. Cook for 1-2 minutes, then gradually whisk in the chicken broth and milk. Cook the sauce for 3-4 minutes until thickened.
Stir 1 1/2 cups of the shredded cheddar cheese into the sauce until melted and smooth. Reserve the remaining 1/2 cup cheese for later.
Pour half of the cheese sauce over the potato layer in the baking dish. Spread it evenly.
Cut the browned chicken breasts into bite-sized pieces and layer them over the potatoes and sauce in the baking dish.
Add the remaining potato slices on top of the chicken, then pour the rest of the cheese sauce over the top layer of potatoes, spreading evenly.
Cover the casserole with aluminum foil and bake in the preheated oven for 40 minutes.
Uncover the casserole, sprinkle the remaining 1/2 cup of shredded cheddar cheese on top, and return to the oven. Bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
2871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 79.9 g | 400% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 5325 mg | 232% | |
| Total Carbohydrate | 185.5 g | 67% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 18.7 g | ||
| Protein | 197.5 g | 395% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 2123 mg | 163% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4535 mg | 96% | |
*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.
