Chicken and Potato Casserole
This easy Chicken and Potato Casserole recipe combines tender chicken and creamy potatoes topped with cheese for a satisfying, hearty dinner. A variety of vegetables and seasonings all come together in a rich and flavorful sauce for a delicious, comfort food classic!!
Ingredients
- 6 mediumpotatoes, peeled and cubed
- 2 cupscooked and shredded chicken
- 2 cupsfrozen mixed vegetables (carrots, peas, corn, and green beans)
- 1 mediumonion, diced
- 3 clovesgarlic, minced
- 2 tablespoonsolive oil
- 1 teaspoondried thyme
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 1can cream of chicken soup
- 1 cupmilk
- 1 cupsour cream
- 2 cupsshredded colby jack cheese
- fresh parsley for an optional garnish
Directions
- 1
Preheat the oven to 375°F. Grease a 9×13 inch baking dish.
- 2
In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and cook until softened, , about 5 minutes.
- 3
Add the shredded chicken to the skillet and season with thyme, salt, and pepper. Cook about 2-3 minutes to blend the flavors.
- 4
In a large bowl, whisk together cream of chicken soup, milk, and sour cream unNl smooth.
- 5
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.
- 6
Cover the baking dish with foil and bake for 35-40 minutes, or unNl the potatoes are just starting to become tender.
- 7
Remove the foil and sprinkle the shredded Colby Jack cheese over the top of the casserole.
- 8
Return the casserole to the oven and bake, uncovered, for an additionall 15-20 minutes, or until the potatoes are fully tender and the cheese is melted and lightly golden brown.
- 9
Remove from the oven and let cool for 10 minutes before serving.