Chicken Potato Casserole Recipe

This hearty and comforting casserole is loaded with flavor and will surely please your family. Tender chicken, potatoes, and crispy bacon are baked with a delicious sauce and topped with melted cheese. It's the perfect dish for busy nights andfamily events.

Course Main Dishes

Cuisine American

Keyword Chicken Broccoli Potato Casserole, Chicken Casserole, Chicken Potato Broccoli Casserole, Chicken Potato Casserole

Prep Time 20

Cook Time 30

Cool 10

Total Time 1

Servings

Calories 282kcal

Author Michele @ Flavor Mosaic

Ingredients

1.5 pounds potatoes diced
1 pound boneless skinless chicken breasts (trimmed and cut into 1-inch pieces)
2-3 cups broccoli florets (steamed or microwaved until tender)
4 slices bacon cooked and crumbled
1/2 cup red bell pepper diced
1 (10.5 ounce can) cream of chicken soup
1 cup chicken broth
Salt and black pepper to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 cup shredded cheese (cheddar or a blend)
2 green onions sliced thinly
4 tablespoons oil divided

Instructions

Preheat your oven to 350 degrees F (190 degrees C) and grease a 9x13 inch casserole dish.
Toss your diced potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, ¼ teaspoon pepper, and 1 teaspoon onion powder, and spread them in the prepared baking dish.
Bake the potatoes in the preheated oven for 25-30 minutes or until the potatoes are tender
In a large bowl, place the chicken, 2 tablespoons of oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon Italian seasoning, and combine.
Transfer the raw chicken to a skillet over medium heat until the pieces are cooked through and golden brown, this should take about 5 minutes per side.
Microwave your broccoli florets in a covered, microwave-safe dish with 2-3 tablespoons of water for 3-5 minutes until tender.
Add broccoli and bell pepper to the skillet and cook until they are tender.
In a large bowl, whisk together the cream of chicken soup with the chicken broth until the sauce becomes smooth.
Pour the creamy sauce on top of the cooked potatoes and top them with about a cup of cheese.
Layer your tender chicken, and veggie mix on top of the cheese.
Sprinkle cheese and bacon generously over the casserole and bake it in the preheated oven for an additional 15 minutes or until the cheddar cheese is melted and bubbly.
Let your cheesy chicken potato casserole rest for 10 minutes before garnishing it with green onions.
Serve it with a dollop of sour cream, and a side salad.

Notes

Recipe Tips

Say No To A Soggy Casserole - Drain the broccoli well before adding it to the casserole to prevent a soggy casserole.
Potatoes - Instead of baking the potatoes, you can cook them in the air fryer, instant pot, or frying pan until they become tender.
Chicken - I recommend using boneless, skinless chicken breasts because they are easy to shred and are quick to cook.
Can I Make This Casserole Ahead of Time? Yes, you can make this casserole ahead of time. If you do, cover the casserole dish with aluminum foil or plastic wrap and refrigerate it for up to 24 hours before baking. When ready to bake, let the casserole come to room temperature for 30 minutes.
How Do I Store Leftovers? Leftovers can be placed in an airtight container and stored in the refrigerator for up to 3 days.
Can I Freeze This Casserole? Yes, you can freeze this casserole for up to 3 months. When ready to eat, thaw the casserole overnight in the refrigerator and bake.

Nutrition