Chicken and Potato Casserole
This creamy, savory Chicken and Potato Casserole combines tender chicken, fluffy potatoes, and vibrant mixed vegetables enveloped in a rich sauce, making it the perfect comfort food.
Ingredients
Base Ingredients
- 6 medium potatoes, peeled and cubed Soft and fluffy, these provide a hearty base.
- 2 cups cooked and shredded chicken Adds protein and complexity.
- 2 cups frozen mixed vegetables (carrots, peas, corn, green beans) Colorful and nutritious.
- 1 medium onion, diced Adds depth and richness.
- 3 cloves garlic, minced Enhances the overall aroma.
- 2 tablespoons olive oil For sautéing the vegetables.
- 1 teaspoon dried thyme Complements the flavors.
- 1 teaspoon salt Enhances overall flavors.
- 1/2 teaspoon black pepper Adds a touch of heat.
- 1 can (10.5 oz) cream of chicken soup The base of the casserole.
- 1 cup milk Contributes to the creamy texture.
- 1 cup sour cream Adds tanginess and richness.
- 2 cups shredded Colby Jack cheese Deliciously cheesy topping.
- to taste fresh parsley for garnish Optional garnish for freshness.
Instructions
Preparation
- Preheat your oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat and sauté 1 diced onion and 3 minced garlic cloves until softened (about 5 minutes).
- Add 2 cups of cooked and shredded chicken, seasoning with 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 2-3 minutes.
- In a separate bowl, whisk together 1 can of cream of chicken soup, 1 cup of milk, and 1 cup of sour cream until smooth.
- Layer 6 cubed potatoes in the greased baking dish, followed by the cooked chicken mixture, and then pour over the creamy mixture.
- Top everything with 2 cups of frozen mixed vegetables and mix well.
Baking
- Cover your baking dish with aluminum foil and bake for 35-40 minutes or until the potatoes start to soften.
- Remove the foil and sprinkle 2 cups of shredded Colby Jack cheese over the top. Return to the oven and bake uncovered for an additional 15-20 minutes until the cheese is melted and golden brown.
- Let the casserole cool for 10 minutes before serving and garnish with fresh parsley if desired.
Notes
For a healthier version, substitute sweet potatoes and use low-fat dairy alternatives. Variations can include different vegetables or proteins like turkey or chickpeas.