Comforting Chicken and Potato Casserole for Weeknights
A creamy, comforting chicken and potato casserole that comes together in one bowl for an easy weeknight dinner.
Equipment
- Large mixing bowl
- Baking dish
Ingredients
- 2 cups cooked chicken shredded
- 4 cups potatoes peeled and sliced
- 1 can cream of chicken soup
- 1 cup milk
- 1 cup shredded cheese cheddar or your choice
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1/2 cup breadcrumbs optional, for topping
- 1 tablespoon olive oil if using breadcrumbs
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cooked chicken, sliced potatoes, cream of chicken soup, milk, garlic powder, salt, and pepper. Mix well.
- Pour the mixture into a greased baking dish.
- If using breadcrumbs, mix them with olive oil and sprinkle on top of the casserole.
- Bake for 45-60 minutes, or until the potatoes are tender and the top is golden brown.
- Let cool for a few minutes before serving.
Notes
Refrigerate leftovers in an airtight container for 3 to 4 days. To freeze, assemble unbaked, wrap tightly, and freeze up to 3 months; thaw overnight before baking. For a homemade substitute for cream of chicken soup, use a white sauce made with milk, flour, and chicken stock.
