This Cheesy Chicken Potato Casserole is a quick and easy weeknight dinner that the whole family will love!
So let’s face it, I’m a fan of cheese, chicken and potatoes.
I can’t help myself. It’s serious comfort food, and for some reason, I’m needing a lot of comfort in my life.
Enter this casserole.
Cheesy Chicken Potato Casserole Recipe
This dinner casserole is very similar to my recipe for Casserole Potatoes, only those are typically a side dish (unless you’re eating leftovers for breakfast, but that’s a different story), while this casserole boasts peppers, onions and chicken.
So… dinner!
You could also just leave the chicken out and this would make one heck of a side dish too.
It really is so simple to make. I used a bag of frozen diced potatoes with peppers and onions, mixed it with some cheese, sour cream and cream of chicken soup with herbs.
Make sure you get the soup with the herbs. It really takes this casserole to the next level. So good!
Stir it all up and place it into your casserole dish!
Seriously, it doesn’t get any easier than that!
I topped it with some crushed croutons before baking, like I do in my Tuna Noodle Skillet Casserole, and it was the perfect crunchy topping.
For a touch of fancy, you can garnish with fresh thyme. I’m kind of obsessed with fresh thyme.
It’s not necessary, but it sure makes it pretty and tasty!
My whole family loved this super simple and cheesy dinner. I know you’ll love it too!
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Cheesy Chicken Potato Casserole
Ingredients
- 10 ¾ oz condensed cream of chicken soup with herbs
- 8 oz sour cream
- 1 ½ cups cheddar cheese, shredded
- 28 oz hash brown potatoes with onions and peppers, frozen, thawed
- 2 cups rotisserie chicken, shredded
- 1 cup croutons, crushed
- 1 tbsp butter, melted
- 1 tsp thyme, fresh (optional)
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 3 quart casserole dish with non-stick spray and set aside.
- In a large bowl combine the condensed soup and sour cream, whisk until smooth. Add in the cheese, hash brown potatoes and chicken. Stir until combine. Pour the mixture into the prepared casserole dish.
- Combine the crushed croutons with the melted butter and sprinkle over the top of the casserole. Bake, uncovered, for 40 to 50 minutes or until heated through and center is bubbly. Garnish with fresh thyme. Enjoy!
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Donna
This looks yummy! Haven’t made it yet but I will bc I love Casseroles, especially CHEESEY!!!
NANCY L VERHALEN
I made this tonight and we all thought it was good. The only thing I changed was the croutons, I didnt have, I used panko mixed with the butter. It also could of use something more saucy like more soup or sour cream. I will make it again. Thank you for a good and easy dinner idea.
Karol
One reply mentioned using a large can of cream of chicken soup. Recipe says normal ize. What is correct?
Shawn
You’ll want to use a 10.5oz can for this recipe.
Carrie
Can I use fresh potatoes instead? If so, any idea of how long to pre-cook beforehand?
Alex
I used fresh potatoes and steamed them for 5 mins or so then put them in. I only baked mine for 40 mins. They turned out good.
Sherry Dale
I boil clean russets with skin off in large pan, covered in water for 20 minutes. I drain potatoes and shock with ice/ice water. Give potatoes a chance to completely cool and grate.
If you’re adventurous, in a cask iron skillet add EVOO till shimmer. Add grated potatoes, onions and bell pepper. Season with onion salt and garlic salt.
Chelsea
I’m currently making this now with diced frozen potatoes (no peppers or onions unfortunately but I bet that would taste great for the future) I was just so grateful to find a good looking recipe with cooked meat already that I could use as a base! I’m making mine right now with Turkey instead of Chicken (trying to get rid of some leftovers), didn’t have any fresh thyme so I sprinkled some Italian seasoning, doubled the recipe for my crockpot and no croutons lol XD I might add some potato chips crumbled on top at the end to individual plates I think…I stuck it on high for a few hours and the sides were getting a bit crispy so I dropped it back to low. Tried a little of the sauce off the spoon and it tastes amazing already 😀 Really looking forward to this one and it will be added to my rotation cause yum!
Kristen
Can you make this ahead of time and bake the following day? Or do you think it will become soggy?
Thanks!
Shawn
You can prep ahead, but leave off the topping until you’re ready to bake. Enjoy!
Sherri
Have you tried it using a can of cream of chicken soup and a can of cream of cheddar instead of the large can of cream of chicken, also I like crushed potato chips instead of croutons.
Shawn
Those sound like great substitutions to me! Thanks for sharing Sherri!
Sarah
This was a hit! We absolutely loved this meal and we will make it again, very soon. Thank you!
Shawn
That’s wonderful to hear! So glad you enjoyed it Sarah!
Sarah
Will be trying this this week! Need a easy comfort meal this first week of virtual home schooling.
Shawn
Good luck with the virtual home schooling! Sending all the good vibes your way!
Lindsey
hi! can i add dry italian herbs to the cream of mushroom soup? i wasn’t able to find the kind with the herbs already mixed in. if so, how much would you recommend adding? around 1 tbsp or so? thanks!
Trisha W.
I just wanted to let you know that I made this casserole for dinner last night and it was so easy and so good! My whole family really enjoyed it and now they think I’m awesome. So thank you! You make me look awesome. 🙂
Shawn
Ha! So glad I could be of service Trisha! 🙂