Potato And Chicken Casserole Recipe

Potato And Chicken Casserole

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Let me whisk you away to a cozy moment in my kitchen, where the aroma of a warm Potato and Chicken Casserole fills the air. This dish has a special place in my heart, a staple on those chilly evenings when you crave something hearty and filled with love. Growing up, my mom would make this casserole, and it wasn’t just about the taste—it was the conversations we had around the table, the laughter, and the stories that lived on with every bite.

I remember the first time I tried to make it myself. I called my mom, standing in my kitchen with bits of potatoes and chicken scattered everywhere, feeling a bit overwhelmed. But with her encouraging words and a dash of my own flair, I managed to recreate that magic. It’s incredible how a simple dish can bring people together, bridging the gap between generations. The creamy potatoes, succulent chicken, and that irresistible cheesy layer on top—it’s a symphony of flavors that never fails to hit the right note.

This recipe is forgiving and adaptable, much like those cozy chats with an old friend. You can play around with the ingredients, tweak the spices to your liking, or surprise yourself by adding a new twist. As you prepare this dish, I hope you find the same comfort and joy that it has brought to my family, inviting warmth and togetherness to your table. So, gather your ingredients, preheat your oven, and let’s dive into this delightful experience. You’ll find it’s not just a meal; it’s a memory in the making.

How to Make Potato And Chicken Casserole

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Ingredients:

  • 2 lbs Yukon gold potatoes (about 6 medium)
  • 1 onion, minced
  • 1 carrot, grated
  • 2-4 garlic cloves, minced
  • 1 Tablespoon butter or oil
  • 1-1 1/2 cups half n half (heated until simmering)
  • Salt, pepper, poultry seasoning
  • 1 Tablespoon dry herbs, seasoning blend
  • 1/2 teaspoon paprika
  • 1-2 onions, thinly sliced, optional
  • 8-10 boneless, skinless chicken thighs
  • 3-4 tablespoons mayonnaise or Greek yogurt (or brush with olive or avocado oil)
  • 6 oz grated cheese (Mozzarella, Provolone, Monterey Jack, Colby, Gruyere, etc.)
  • 1/4 cup Parmesan cheese, optional

Directions:

  1. Start by preheating your oven to 400°F (200°C).
  2. Peel the potatoes and slice them into 1/4-inch thick pieces, placing them in a 9 x 13-inch baking dish.
  3. In a skillet, melt the butter or heat the oil over medium heat. Add the minced onion, grated carrot, and minced garlic. Season with salt and pepper, cooking for 5-7 minutes until softened and lightly golden.
  4. Add the sautéed vegetables to the sliced potatoes, seasoning with additional salt, pepper, dry herbs, and seasoning blends. Stir to combine well.
  5. If desired, layer the thinly sliced onions over the potato mixture.
  6. Prepare the chicken thighs by seasoning them on both sides with salt, pepper, poultry seasoning, paprika, and your choice of additional spices.
  7. Heat the half n half just until it starts simmering, then pour it over the potatoes, ensuring they are mostly covered but not fully submerged.
  8. Arrange the seasoned chicken thighs over the potatoes.
  9. Spread mayonnaise, Greek yogurt, or your chosen oil over the chicken, then sprinkle the grated cheese on top.
  10. Cover the dish with aluminum foil or a lid, spraying it with oil to prevent sticking. Bake for 1 1/2 to 2 hours, checking for tender potatoes.
  11. During the final 5-15 minutes of baking, remove the foil to allow the cheese to brown. For an extra crispy finish, broil for a few minutes, watching closely.
  12. Once done, serve the casserole warm and enjoy this comforting dish with your loved ones.

Creative Substitutions to Suit Your Taste

Out of half n half? You can use milk or a mix of cream and milk for a similar creaminess. Chicken breasts are an excellent alternative to thighs, offering a leaner option. Swap out Yukon gold potatoes with russet or red potatoes for a different texture. And for a flavor twist, try adding smoked paprika or a dash of cayenne pepper.

Preserving Potato And Chicken Casserole for Later Enjoyment

To keep your leftovers fresh, store the casserole in an airtight container in the refrigerator for up to three days. For longer storage, freeze individual portions for easy reheating. When ready to enjoy again, reheat in the oven at 350°F (175°C) until warmed through, or use a microwave for a quicker option.

From Sides to Drinks: What Complements Potato And Chicken Casserole

This casserole pairs beautifully with a crisp green salad or steamed vegetables for a balanced meal. Consider serving with a side of crusty bread to soak up the delicious juices. For a refreshing drink, a chilled white wine or a sparkling water with lemon are perfect accompaniments to this hearty dish.

Pro Tips for the Perfect Potato And Chicken Casserole

For extra flavor, marinate the chicken thighs in your favorite spices for a few hours before cooking. If you’re aiming for a golden crust, opt for a combination of cheeses with different melting properties. And remember, letting the casserole rest for a few minutes after baking will make slicing easier and enhance flavors.

Adapting Potato And Chicken Casserole for Any Time of Year

In the summer, consider adding fresh herbs like basil or parsley for a light twist. During autumn, mix in some sautéed mushrooms or squash for a seasonal touch. Winter calls for heartier components, like adding a layer of sliced sweet potatoes. Spring onions or asparagus give a fresh lift to the dish in the springtime.

Baking Potato And Chicken Casserole

FAQs:

What can I use instead of half n half in this recipe?

If you don’t have half n half, feel free to use a combination of milk and cream, or just milk for a lighter option. You can also use non-dairy alternatives like almond milk or coconut milk if you’re looking for a dairy-free version.

Can I prepare this casserole in advance?

Absolutely! You can assemble the casserole a day ahead and keep it covered in the refrigerator. When you’re ready to bake, simply let it come to room temperature before popping it in the oven. This makes it perfect for meal prep or entertaining guests.

How do I ensure the potatoes are fully cooked?

The key is to slice the potatoes evenly and not too thick. Check the potatoes by piercing them with a fork before removing the casserole from the oven. If they are tender with ease, they are done. Otherwise, bake for a little longer, keeping an eye on the dish.

What type of cheese works best for this casserole?

While you can use any cheese that melts well, combining different types can result in a richer flavor. Mozzarella, Gruyere, and Provolone are excellent choices. A sprinkle of Parmesan adds a lovely sharpness to the crust if you opt for it.

Can I make this dish spicier?

Indeed! For those who enjoy a kick, consider adding chili flakes or a dash of hot sauce to the chicken seasoning. Alternatively, use spicy cheese varieties or mix in some chopped jalapeños to up the heat factor.

How can I make this casserole healthier?

To lighten up the dish, use Greek yogurt instead of mayonnaise, and opt for olive oil over butter. You can also increase the vegetable content by adding layers of zucchini or bell peppers, offering more nutrients without losing flavor.

Potato And Chicken Casserole Recipe

Potato and Chicken Casserole

This hearty potato and chicken casserole brings together juicy chicken, tender Yukon gold potatoes, and a cheesy topping to create the ultimate comfort food. Perfect for serving a crowd.
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Entrée
Cuisine American
Servings 8 servings

Equipment

  • 9 x 13 inch baking dish
  • Skillet

Ingredients
  

  • 2 lbs Yukon gold potatoes (about 6 medium)
  • 1 medium onion minced
  • 1 medium carrot grated
  • 2-4 cloves garlic minced
  • 1 Tablespoon butter or oil
  • 1-1 1/2 cups half n half (heated until simmering)
  • salt to taste
  • black pepper to taste
  • poultry seasoning to taste
  • 1 Tablespoon dry herbs seasoning blend
  • 1/2 teaspoon paprika
  • 1-2 medium onions thinly sliced (optional)
  • 8-10 pieces boneless, skinless chicken thighs
  • 3-4 tablespoons mayonnaise or Greek yogurt (or brush chicken with oil)
  • 6 oz grated cheese (Mozzarella, Provolone, Monterey Jack, Colby, Gruyere, etc.)
  • 1/4 cup Parmesan cheese (optional)

Instructions
 

  • Begin by preheating your oven to 400°F.
  • Peel and julienne the potatoes into slices around 1/4 inch thick. Arrange them in a deep 9 x 13 inch baking dish.
  • In a skillet, melt the butter and add the minced onion, grated carrot, and minced garlic. Season the mixture with salt and black pepper and sauté over medium heat for 5-7 minutes until the vegetables soften and turn golden.
  • Combine the cooked vegetables with the potatoes in the baking dish. Season with an additional 1/2 teaspoon salt, pepper, and your choice of dry herbs and seasoning blends. Mix well.
  • If desired, layer the thinly sliced onions over the potatoes for added flavor.
  • Prepare the chicken thighs by seasoning both sides with salt, black pepper, poultry seasoning, paprika, and any additional spices you prefer.
  • Heat the half n half until it starts to simmer, then pour it over the potatoes ensuring it just covers them without reaching the top.
  • Place the seasoned chicken thighs on top of the potatoes.
  • Spread the mayonnaise, yogurt, or olive oil on the chicken, and then top with your choice of grated cheese.
  • Cover the dish with aluminum foil or a lid, spraying the foil with oil to prevent sticking. Bake for 1.5 to 2 hours until the potatoes are tender.
  • In the last 5 to 15 minutes, uncover the dish to allow the cheese to brown. For a crispier topping, you can broil it for a few minutes, watching closely to avoid burning.
  • Serve warm and enjoy your delicious potato and chicken casserole!
Keyword Chicken, Potatoes

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