Description
This creamy Chicken and Potato Casserole features tender potatoes, shredded chicken, and a rich sour cream sauce, all topped with melted cheddar cheese and a crunchy breadcrumb layer. It’s a comforting dish perfect for family dinners or potlucks.
Ingredients
Scale
- 4 medium-sized potatoes, peeled and sliced thinly
- 2 cups cooked chicken, shredded or diced
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup frozen peas (optional)
- 1 cup breadcrumbs (for topping)
- 2 tablespoons butter, melted (for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- Peel and slice the potatoes thinly, aiming for about 1/8 inch thick slices.
- If not already cooked, prepare the chicken by boiling, baking, or sautéing until fully cooked, then shred or dice.
- Dice the onion and mince the garlic.
- Measure out the sour cream, chicken broth, shredded cheddar cheese, thyme, paprika, salt, and pepper.
- In a large skillet, heat olive oil over medium heat. Sauté the onion for 3-4 minutes until translucent, then add garlic and sauté for an additional minute.
- In a large bowl, mix the cooked chicken, sautéed onion and garlic, sour cream, chicken broth, thyme, paprika, salt, and pepper.
- Gently fold in the sliced potatoes and frozen peas (if using).
- Grease a 9×13 inch baking dish with olive oil or cooking spray.
- Pour the chicken and potato mixture into the prepared baking dish, spreading it evenly.
- Sprinkle shredded cheddar cheese over the top.
- In a small bowl, mix breadcrumbs with melted butter until evenly coated.
- Evenly sprinkle the breadcrumb mixture over the cheese layer.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes until golden brown and bubbly.
- Ensure the potatoes are tender and the cheese is bubbly.
- Allow the casserole to sit for about 10 minutes before serving.
- Scoop out portions and serve warm.
Notes
- For added flavor, consider using herbs like rosemary or oregano.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes