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Chicken and Potato Casserole with Crispy Onions Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 10 reviews

This comforting Chicken and Potato Casserole combines tender shredded chicken, creamy soups, Yukon Gold potatoes, and mixed vegetables baked to golden perfection with a crispy fried onion topping. It’s an easy, hearty dish perfect for family dinners.

  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings

Ingredients

Chicken

  • 3 small boneless, skinless chicken breasts
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • ½ teaspoon cracked pepper
  • 3 cups chicken broth

Vegetables & Dairy

  • 2 pounds Yukon Gold potatoes
  • 1 cup frozen mixed vegetables
  • 1 cup sour cream
  • 1 ½ cups shredded Colby Jack cheese, divided

Soups & Toppings

  • 1 10 oz. can cream of chicken soup
  • 1 10 oz. can cream of potato soup
  • 1 cup French’s fried onions

Instructions

  1. Season the chicken: Season the chicken breasts evenly with poultry seasoning, salt, and cracked pepper to enhance their flavor before cooking.
  2. Cook the chicken: In a large pot over medium-high heat, pour in the chicken broth and add the seasoned chicken breasts. Bring the broth to a gentle boil and let the chicken cook for 20 minutes until fully cooked and tender.
  3. Preheat oven and prepare dish: While the chicken is cooking, preheat your oven to 400°F (204°C) and grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
  4. Shred the chicken: Remove the cooked chicken breasts from the broth and shred them finely using two forks for easy incorporation into the casserole.
  5. Prepare the potatoes: Peel the Yukon Gold potatoes and dice them into small cubes about ½ inch in size to ensure even cooking and distribution.
  6. Mix the base: In a large bowl, combine the cream of chicken soup, cream of potato soup, frozen mixed vegetables, sour cream, and 1 cup of the shredded Colby Jack cheese. Stir thoroughly to create a creamy, flavorful base.
  7. Combine all ingredients: Fold the shredded chicken and diced potatoes into the soup mixture until all components are well coated and evenly distributed.
  8. Fill the baking dish: Spread the chicken and potato mixture evenly into the prepared baking dish and cover tightly with aluminum foil to trap moisture while baking.
  9. Bake covered: Place the casserole in the preheated oven and bake for 45 minutes, allowing the potatoes to soften and flavors to meld.
  10. Add toppings and finish baking: Remove the foil, sprinkle the remaining ½ cup of shredded cheese on top, then evenly distribute the French’s fried onions. Return to the oven and bake for an additional 5-10 minutes until the cheese is melted, and the onions are golden brown and crunchy.

Notes

  • Using Yukon Gold potatoes helps achieve a creamy interior texture without disintegrating during baking.
  • You can substitute frozen mixed vegetables with fresh veggies like peas, carrots, and corn.
  • For a lower fat version, use reduced-fat sour cream and cheese.
  • If you want more crispy topping, add extra fried onions or breadcrumbs in the final baking step.
  • Make sure not to overcook the chicken in broth to keep it moist before shredding.
  • This casserole can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/chicken-and-potato-casserole-with-crispy-onions-recipe/