Cheesy Chicken and Potato Casserole
A hearty baked casserole with tender chicken, creamy potatoes, and melted Colby Jack cheese.
Equipment
- 9x13 inch baking dish
- Large skillet
- Mixing bowl
- Aluminum foil
Ingredients
- 6 medium potatoes peeled and cubed
- 2 cups cooked and shredded chicken
- 2 cups frozen mixed vegetables carrots, peas, corn, and green beans
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 cup sour cream
- 2 cups shredded Colby Jack cheese
- fresh parsley optional garnish
Instructions
- Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and cook until softened, about 5 minutes.
- Add the shredded chicken to the skillet and season with thyme, salt, and pepper. Cook about 2-3 minutes to blend the flavors.
- In a large bowl, whisk together cream of chicken soup, milk, and sour cream until smooth.
- Place the cubed potatoes in the prepared baking dish. Top with the chicken mixture and pour the soup mixture evenly over the top. Add the mixed vegetables on top. Mix well to combine all the ingredients.
- Cover the baking dish with foil and bake for 35-40 minutes, or until the potatoes are just starting to become tender.
- Remove the foil and sprinkle the shredded Colby Jack cheese over the top of the casserole.
- Return the casserole to the oven and bake, uncovered, for an additional 15-20 minutes, or until the potatoes are fully tender and the cheese is melted and lightly golden brown.
- Remove from the oven and let cool for 10 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Freezing is not recommended, as potatoes can turn mushy when thawed; if needed, cool completely and freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 350°F or in the microwave in 30-second intervals. Can be assembled up to 24 hours ahead; add 10-15 minutes to the initial covered bake time if baking from cold.
