Chicken Potato Casserole Recipes

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CHICKEN POTATO CASSEROLE

This savory, satisfying casserole is real comfort food that freezes so well. Thaw it in the fridge overnight then pop it into the oven when you get home the next day for a super easy supper. -Kersten Campbell, Pullman, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 14



Chicken Potato Casserole image

Steps:

  • Place potatoes and water in a 3-qt. microwave-safe dish. Cover and microwave on high for 12-15 minutes or until tender. Meanwhile, divide chicken between two greased 8-in. square baking dishes. , Drain potatoes and place in a large bowl. Add sour cream, cheddar cheese, butter, Parmesan cheese, soup mix, spinach, carrot, salt, garlic powder and pepper; mash until smooth. Spoon over chicken; sprinkle with bread crumbs., Bake one casserole, uncovered, at 350° for 45-50 minutes or until chicken is no longer pink. Cover and freeze the remaining casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Nutrition Facts : Calories 422 calories, Fat 19g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 491mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.

6 large baking potatoes, peeled and cubed
1-1/2 cups water
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 cups sour cream
3/4 cup shredded cheddar cheese
1/2 cup butter, softened
1/4 cup shredded Parmesan cheese
1 envelope onion soup mix
1/4 cup finely chopped fresh spinach
1/4 cup shredded carrot
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup dry bread crumbs

CHICKEN AND POTATO CASSEROLE

This is a chicken and potato casserole recipe I made up and may still need tweaking. It only takes a few ingredients and is super easy to make.

Provided by kimw37

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h

Yield 8

Number Of Ingredients 9



Chicken and Potato Casserole image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked, about 10 minutes. Drain and place in the prepared baking dish.
  • Combine corn, condensed soup, chicken, milk, sour cream, and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove from the oven, discard aluminum foil, and sprinkle Cheddar cheese on top of the casserole. Bake until melted, another 10 minutes.

Nutrition Facts : Calories 353.8 calories, Carbohydrate 32.6 g, Cholesterol 57 mg, Fat 17.7 g, Fiber 3.4 g, Protein 18 g, SaturatedFat 8.1 g, Sodium 741.3 mg, Sugar 3.5 g

1 tablespoon olive oil
4 each potatoes, peeled and cubed, or more to taste
1 (15.25 ounce) can whole kernel corn, drained
1 (10.5 ounce) can condensed cream of chicken soup
1 ½ cups canned chicken, drained
½ cup milk
⅓ cup sour cream
2 tablespoons salted butter, melted
1 cup shredded Cheddar cheese

CHICKEN & POTATO CASSEROLE

I made up this recipe using what I had in the kitchen. It is a new family favorite! Super simple...and delicious!!

Provided by Kyleen_03

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13



Chicken & Potato Casserole image

Steps:

  • 1. Preheat oven to 400 degrees. Grease 9 x 13 dish with cooking spray.
  • 2. Place cubed chicken, potatoes, garlic, celery, & onion in dish and toss together.
  • 3. Mix water & chicken boullion until dissolved (or you can use 1/2 cup chicken broth).
  • 4. Melt butter and add to chicken broth, also add cream of chicken soup, lemon juice, oregano, and italian seasoning, mix well, then pour over top of chicken and potatoes.
  • 5. Season with salt & pepper to taste.
  • 6. Cover with foil and bake for approximately 45 minutes, then uncover and bake for another 20-25 minutes.

2 boneless skinless chicken breasts, cubed
5 medium potatoes, cubed
1 (10 1/2 ounce) can cream of chicken soup
2 tablespoons minced garlic cloves
1/4 cup celery, chopped
1/2 small onion, sliced
2 tablespoons chicken bouillon granules
1/2 cup warm water
1/4 cup butter
2 tablespoons lemon juice
1 tablespoon oregano
1 tablespoon italian seasoning
salt & pepper

CHICKEN POTATO CASSEROLE

Make and share this Chicken Potato Casserole recipe from Food.com.

Provided by kcp267

Categories     Chicken

Time 1h10m

Yield 1 large casserole, 6-8 serving(s)

Number Of Ingredients 11



Chicken Potato Casserole image

Steps:

  • Heat the oven to 350.
  • Spray a 2 quart casserole dish or 9x13 pan with cooking spray.
  • Mix the chicken, potatoes, sour cream, cream of chicken soup and seasonings in a large bowl. Add 1 cup of the cheese and half of the French's onions.
  • Place mixture in the casserole dish. At this time, the dish can be covered with plastic wrap and placed in the refrigerator and cooked later. If refrigerated, take out and allow to come to room temperature before cooking.
  • Bake at 350 for 45 minutes or until bubbly and a crust starts to appear on top. Remove from oven and top with remaining cheese and French's fried onions. Bake additional 15 minutes.

Nutrition Facts : Calories 605.7, Fat 42.5, SaturatedFat 18.4, Cholesterol 126, Sodium 1481, Carbohydrate 27, Fiber 2.9, Sugar 3.9, Protein 29.2

3 cups cooked chicken, cubed
2 cups hash brown potatoes
2 cups sour cream
1 (10 1/2 ounce) can cream of chicken soup
1 1/2 cups KRAFT Shredded Mild Cheddar Cheese
0.5 (16 ounce) can black olives, drained and coarsley chopped
1 (2 7/8 ounce) container French's French fried onions
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon poultry seasoning
1/4 teaspoon garlic powder

POTATO CHICKEN CASSEROLE

Have leftover chicken? This recipe makes good use of it. The potatoes in this casserole also make it a dish that will appeal to any hearty "country" appetite. It's simple to prepare and delicious served with a salad and rolls.-Frances Gleichmann, Baltimore, Maryland

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13



Potato Chicken Casserole image

Steps:

  • In a large skillet, saute mushrooms and onions in 3 tablespoons butter until tender. Add the chicken, potatoes, pimientos, parsley, cream, bouillon, salt, rosemary and pepper; heat through. , Spoon into a greased 2-qt. baking dish. Melt remaining butter; stir in the bread crumbs and sprinkle over casserole. Bake, uncovered, at 350° for 20-25 minutes or until crumbs are toasted.

Nutrition Facts :

1/2 pound medium fresh mushrooms, quartered
2 medium onions, chopped
5 tablespoons butter, divided
2 cups cubed cooked chicken
2 cups diced cooked peeled potatoes
1 jar (2 ounces) diced pimientos, drained
1/4 cup minced fresh parsley
1 cup half-and-half cream
1 teaspoon chicken bouillon granules
1 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/8 teaspoon pepper
1 cup soft bread crumbs

CHICKEN POTATO CASSEROLE

Make and share this Chicken Potato Casserole recipe from Food.com.

Provided by bmcnichol

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9



Chicken Potato Casserole image

Steps:

  • Preheat oven to 350 degrees. In a bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.
  • Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture.
  • Sprinkle with remaining cheese and potato chips.
  • Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving.
  • To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips.
  • Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry.
  • To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly.
  • Then top with crushed potato chips and bake 5-10 minutes longer.

Nutrition Facts : Calories 374, Fat 22.9, SaturatedFat 12.7, Cholesterol 79.9, Sodium 516.9, Carbohydrate 20.9, Fiber 1.3, Sugar 0.4, Protein 21.4

10 ounces condensed cream of chicken soup
1 cup sour cream
1/4 cup milk
2 cups cubed cooked chicken
1 1/4 cups shredded cheddar cheese
3 1/2 cups frozen hash brown potatoes, thawed
1 1/2 cups frozen peppers and onions, thawed
1 1/4 cups shredded cheddar cheese
1 1/2 cups crushed potato chips

LOADED BAKED POTATO & CHICKEN CASSEROLE

Make and share this Loaded Baked Potato & Chicken Casserole recipe from Food.com.

Provided by bsmith1

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11



Loaded Baked Potato & Chicken Casserole image

Steps:

  • Preheat oven to 500 degrees.
  • In large bowl mix olive oil, salt, pepper, paprika, garlic powder and hot sauce.
  • Add potatoes to bowl and allow to marinate for 10 minutes.
  • Using a strainer and another bowl, drain the potatoes. Collect all remaining sauce in one bowl and set aside.
  • Coat baking dish with cooking spray.
  • Spread potatoes evenly in baking dish and bake for 45 minutes, stirring every 15 minutes.
  • Fry bacon and set aside to drain.
  • Using the bacon grease, brown the chicken cubes and add them to the remaining sauce. Coat the chicken cubes evenly in the sauce.
  • Once potatoes are done, spread the chicken on top. Bake for 12 minutes.
  • Crumble the bacon, grate the cheese, and chop the green onions.
  • Layer the cheese, bacon, and half of the green onions and bake for 3 - 5 minutes more, until the cheese is melted.
  • Add fresh green onions before serving.

2 lbs chicken breasts, cubed
8 potatoes, cubed
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
3 tablespoons hot sauce
2 cups cheddar cheese, shredded
1 cup bacon, crumbled
1 cup green onion, diced

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