BIG CHEESY CHICKEN & POTATO CASSEROLE RECIPE
Serves: 8–10
Prep Time: 30 mins
Bake Time: 60 mins
Ingredients
For the Casserole:
- 1.5 kg (about 10 cups) diced potatoes (peeled and parboiled or use frozen hash browns)
- 4 cups cooked chicken, shredded (rotisserie or boiled)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups sour cream
- 2 cups cream of chicken soup (or homemade, see below)
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional)
- ½ tsp dried thyme or parsley
For the Topping:
- 1 ½ cups shredded cheddar + mozzarella (mixed)
- 2 tbsp butter, melted
- ½ cup crushed cornflakes or breadcrumbs (optional for crunch)
- Chopped parsley or chives (for garnish)
Instructions
1. Prep the Ingredients:
- Preheat oven to 180°C (350°F).
- Lightly grease a large baking dish (about 9×13 inch).
- If using raw potatoes, parboil them for 5–7 minutes until slightly tender.
2. Make the Filling:
- In a large bowl, combine cooked potatoes, shredded chicken, onion, garlic, sour cream, cream of chicken soup, cheddar, mozzarella, salt, pepper, and herbs.
- Mix until everything is evenly coated.
3. Assemble the Casserole:
- Pour the mixture into the greased baking dish.
- Spread evenly and press down lightly.
4. Add the Topping:
- Sprinkle the remaining shredded cheese evenly over the top.
- If using, mix crushed cornflakes or breadcrumbs with melted butter and spread over cheese.
5. Bake:
- Bake uncovered for 50–60 minutes, or until bubbly and golden brown on top.
- Let sit for 10–15 minutes before serving to set.
Conclusion
This hearty, cheesy casserole is the ultimate comfort food — creamy in the center, crispy on top, and packed with flavor. It’s great for:
- Weeknight dinners
- Potlucks
- Meal prep (freezes well!)
Pro Tip: Customize with veggies (peas, corn, spinach) or spice it up with jalapeños or cayenne pepper.