Chicken and Potato Casserole (Print Version)
Tender chicken and potatoes baked with mixed vegetables in a creamy sauce made with cream of chicken soup, milk, and sour cream, topped with melted Colby Jack cheese.
# Ingredients:
→ For the Casserole
01 -
6 medium potatoes, peeled and cubed
02 -
2 cups cooked and shredded chicken
03 -
2 cups frozen mixed vegetables (carrots, peas, corn, and green beans)
04 -
1 medium onion, diced
05 -
3 cloves garlic, minced
06 -
2 tablespoons olive oil
07 -
1 teaspoon dried thyme
08 -
1 teaspoon salt
09 -
1/2 teaspoon black pepper
→ For the Creamy Sauce
10 -
1 (10.5 oz) can cream of chicken soup
11 -
1 cup milk
12 -
1 cup sour cream
→ For Topping
13 -
2 cups shredded Colby Jack cheese
14 -
Fresh parsley for garnish (optional)
# Instructions:
01 -
Preheat your oven to 375 degrees. Grease a 9x13 inch baking dish.
02 -
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened, about 5 minutes.
03 -
Add the shredded chicken to the skillet and season with thyme, salt, and pepper. Cook for about 2 to 3 minutes to blend the flavors together.
04 -
In a large bowl, whisk together the cream of chicken soup, milk, and sour cream until smooth.
05 -
Place the cubed potatoes in the prepared baking dish. Top with the chicken mixture, then pour the soup mixture evenly over everything. Add the mixed vegetables on top. Mix everything together well to combine all the ingredients.
06 -
Cover the baking dish with foil and bake for 35 to 40 minutes, or until the potatoes are just starting to become tender.
07 -
Remove the foil and sprinkle the shredded Colby Jack cheese evenly over the top of the casserole.
08 -
Return the casserole to the oven and bake uncovered for an additional 15 to 20 minutes, or until the potatoes are fully tender and the cheese is melted and lightly golden brown.
09 -
Remove from the oven and let it cool for 10 minutes before serving. Garnish with fresh parsley if you like. This is comfort food at its best!
# Notes:
01 -
Use rotisserie chicken or leftover cooked chicken to make this super easy.
02 -
Cut the potatoes into even-sized cubes so they cook uniformly.
03 -
You can use fresh vegetables instead of frozen - just add them at the same time.
04 -
This casserole is great for meal prep and reheats beautifully.
05 -
You can assemble this ahead of time and refrigerate, then bake when ready to eat.