Absolutely! A Cheesy Chicken and Potato Casserole is the definition of comfort food in a pan. It’s hearty, satisfying, and wonderfully easy to make. Here are a couple of fantastic methods, from a classic baked version to an incredibly simple “dump and bake” style.
Classic Cheesy Chicken and Potato Casserole
This version involves a quick stovetop step to make a creamy, flavorful sauce that bakes to perfection.
Prep time: 20 minutes | Cook time: 40 minutes | Serves: 6
Ingredients:
· For the Casserole:
· 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
· 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into 1/2-inch cubes
· 1 tablespoon olive oil
· 1 medium onion, diced
· 2 cloves garlic, minced
· Salt and black pepper to taste
· 1 teaspoon paprika (optional, for color and flavor)
· For the Creamy Sauce:
· 3 tablespoons butter
· 3 tablespoons all-purpose flour
· 2 cups milk (whole or 2%)
· 1 cup chicken broth
· 2 cups shredded cheese (a blend like cheddar and Monterey Jack is perfect), divided
· 1/4 cup grated Parmesan cheese
· Topping (Optional but recommended):
· 1 cup crispy fried onions or 1/2 cup panko breadcrumbs mixed with 1 tablespoon melted butter
Instructions:
- Preheat and Prep: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook Chicken and Veggies: In a large skillet, heat olive oil over medium-high heat. Season the cubed chicken with salt, pepper, and paprika. Cook until lightly browned on all sides (it doesn’t need to be fully cooked through yet). Remove and set aside.
- Sauté Aromatics: In the same skillet, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute.
- Make the Sauce (Roux Method): Push the onions to the side and melt the 3 tablespoons of butter in the skillet. Sprinkle the flour over the butter and whisk constantly for about 1 minute to create a paste (a roux).
- Combine Liquids: Gradually whisk in the milk and chicken broth, ensuring no lumps remain. Bring the mixture to a simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes.
- Add Cheese: Turn off the heat. Stir in 1 1/2 cups of the shredded cheese and the Parmesan cheese until melted and smooth. Season the sauce with more salt and pepper to taste.
- Combine Everything: In the prepared baking dish, combine the raw cubed potatoes, the cooked chicken, and the sautéed onions. Pour the creamy cheese sauce over everything and stir gently to coat.
- First Bake: Cover the dish tightly with foil and bake for 25 minutes.
- Add Topping and Finish Baking: Remove the foil. Sprinkle the remaining 1/2 cup of shredded cheese and the optional topping (fried onions or buttered panko) over the casserole.
- Bake Uncovered: Return to the oven and bake, uncovered, for another 15-20 minutes, or until the potatoes are tender, the sauce is bubbly, and the top is golden brown.
- Rest and Serve: Let the casserole stand for 5-10 minutes before serving. This allows the sauce to thicken slightly.
Easy “Dump & Bake” Cheesy Chicken and Potato Casserole
This method is for when you want minimal prep and cleanup. It relies on cream soup for the sauce base.
Ingredients:
· 1.5 lbs boneless, skinless chicken breasts, cubed
· 1.5 lbs potatoes (Yukon Gold are great here), peeled and cubed
· 1 (10.5 oz) can condensed cream of chicken soup
· 1 cup sour cream or Greek yogurt
· 1/2 cup milk
· 1 packet (1 oz) dry ranch seasoning mix or onion soup mix (this adds tons of flavor!)
· 2 cups shredded cheddar cheese, divided
· 1 (12 oz) bag frozen mixed vegetables (like peas and carrots), thawed (optional)
Instructions:
- Preheat Oven: Preheat oven to 375°F (190°C).
- The “Dump”: In a large bowl, whisk together the cream of chicken soup, sour cream, milk, and dry seasoning mix. Stir in the cubed chicken, cubed potatoes, (thawed frozen vegetables, if using), and 1 1/2 cups of the shredded cheese.
- Bake: Pour the mixture into a greased 9×13 inch baking dish. Cover tightly with foil.
- Bake Covered: Bake for 40 minutes.
- Add Cheese and Finish: Remove the foil, sprinkle with the remaining 1/2 cup of cheese, and bake uncovered for another 10-15 minutes, or until the chicken is cooked through and the potatoes are tender.
Tips for Success:
· Potato Choice: Yukon Gold potatoes are ideal because they hold their shape well and have a creamy texture. Russet potatoes will break down more, helping to thicken the sauce.
· Chicken Thighs vs. Breasts: Chicken thighs will stay more moist and are more forgiving if slightly overcooked. Chicken breasts are leaner; be careful not to overcook them.
· Cheese Please! For the best melt and flavor, shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce a bit grainy.
· Make it a Complete Meal: Serve with a simple side salad, steamed green beans, or garlic bread to soak up the delicious sauce.
Enjoy your cozy, cheesy, and incredibly satisfying meal