Potato Topped Chicken Casserole
Creamy, comforting, and packed with hearty flavors, this Potato Topped Chicken Casserole is the ultimate one-dish meal for cozy nights. Featuring tender chunks of chicken, sautéed vegetables, and a velvety chicken gravy, this casserole is crowned with a fluffy layer of buttery mashed potatoes and melty cheddar cheese that bakes to golden perfection. The mix of wholesome ingredients like carrots, celery, peas, and a rich broth base creates a satisfying balance of textures and flavors. Ready in just over an hour, this easy-to-follow recipe is perfect for a family dinner or meal prep, offering both nourishment and indulgence. Bake up this irresistible chicken casserole for your next comforting weeknight dinner, and watch it disappear in no time! Keywords: potato topped chicken casserole, easy chicken casserole, comfort food recipes, chicken and mashed potatoes, casserole dinner ideas.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 4 medium Potatoes
- 4 tablespoons Butter
- 0.5 cup Milk
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 medium Onion
- 2 medium Carrots
- 2 Celery stalks
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 1 cup Frozen peas
- 1 cup Cheddar cheese, shredded
Instructions
Preheat your oven to 375°F (190°C).
Peel and quarter the potatoes. Place them in a large pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.
While the potatoes cook, heat the olive oil in a large skillet over medium heat. Dice the chicken breasts into bite-sized pieces and cook until no longer pink, about 6-8 minutes. Remove and set aside.
In the same skillet, add the diced onion, sliced carrots, and chopped celery. Sauté until the vegetables are softened, about 5 minutes.
Sprinkle the flour over the vegetables and stir to coat. Gradually pour in the chicken broth while stirring. Cook until the mixture thickens, about 2-3 minutes.
Add the cooked chicken and frozen peas to the skillet. Stir to combine, then season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Transfer this mixture to a greased 9x13 inch casserole dish.
Once the potatoes are tender, drain them and return them to the pot. Add the butter, milk, remaining teaspoon of salt, and 1/2 teaspoon of black pepper. Mash until smooth.
Spread the mashed potatoes evenly over the chicken and vegetable mixture in the casserole dish. Sprinkle the shredded cheddar cheese on top.
Bake the casserole in the preheated oven uncovered for 25-30 minutes, or until the cheese is melted and golden brown.
Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 7116 mg | 309% | |
| Total Carbohydrate | 246.8 g | 90% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 40.4 g | ||
| Protein | 178.5 g | 357% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1306 mg | 100% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 6224 mg | 132% | |
*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.
