Big Cheesy Chicken Potato Casserole
Ingredients:
- 2.5 kg potatoes (peeled and diced or shredded)
- 1 kg cooked chicken (shredded or chopped)
- 2 medium onions, finely chopped
- 4 cups shredded cheddar cheese (divided)
- 2 cups mozzarella cheese
- 3 cups sour cream
- 2 cups cream of chicken soup (or homemade equivalent)
- 1/2 cup milk
- 6 tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika (optional)
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions:
- Preheat oven to 190°C (375°F). Grease a large 9×13-inch (or bigger) baking dish.
- In a large skillet, sauté the onions in butter over medium heat until soft and golden.
- In a very large bowl, mix together:
- Diced or shredded potatoes
- Cooked chicken
- Sautéed onions
- 2 cups of cheddar cheese
- 2 cups mozzarella
- Sour cream
- Cream of chicken soup
- Milk
- Garlic powder, onion powder, paprika
- Salt and pepper
- Mix until well combined. Spread evenly into the prepared baking dish.
- Top with the remaining 2 cups of cheddar cheese.
- Cover with foil and bake for 45 minutes. Remove foil and bake for another 20–30 minutes, until bubbly and golden brown on top.
- Let rest for 10 minutes before serving. Garnish with chopped parsley or chives.
Storage:
- Fridge: Keeps well for 4–5 days.
- Freezer: Freeze in portions for up to 3 months. Reheat thoroughly.
Serving Suggestions:
- Serve with a fresh green salad or roasted veggies.
- Great for potlucks, holidays, or meal prep!