Creamy Chicken And Potato Casserole
A cozy and forgiving casserole dish made with shredded chicken, tender potatoes, rich cheese, and creamy soup, perfect for comforting weeknight meals.
Ingredients
For the Casserole
- 2 cups chicken, shredded
- 4 medium potatoes, peeled and sliced
- 1 cup cheddar cheese, shredded Use decent cheese; pre-shredded is fine in a pinch.
- 1/2 cup milk Adjust as needed based on potato type.
- 1/2 teaspoon garlic powder
- 1 can cream of chicken soup A seasoning choice, can be doctored with spices.
- 2 tablespoons butter, melted Drizzle for enhanced flavor.
- Salt To taste
- Pepper To taste
Instructions
Preparation
- Preheat the oven to 375F (190C) and grease a casserole dish.
- Wash and chop potatoes into uniform slices, then boil in salted water until fork-tender, about 10-12 minutes.
- Drain potatoes completely and arrange them as a single layer at the bottom of the greased casserole dish.
- In a mixing bowl, whisk together shredded chicken, cream of chicken soup, milk, garlic powder, salt, and black pepper until combined.
- Pour the chicken mixture over the potato layer, ensuring even distribution.
- Sprinkle shredded cheese generously across the surface of the casserole.
- Drizzle melted butter evenly over the cheese.
Baking
- Transfer the casserole to the oven and bake for 25-30 minutes, watching for bubbling cheese and golden-brown edges.
- Remove from the oven and let the casserole rest for 5 minutes before serving.
Notes
For added crispiness, consider topping with panko or breadcrumbs mixed with a little butter and broil briefly at the end. Don't skip the resting period after baking for best results.