Here’s a comforting and hearty Cheesy Chicken and Potato Bake recipe, perfect for cozy dinners or family gatherings. It’s loaded with tender chicken, golden potatoes, and a creamy, cheesy sauce that bubbles to perfection in the oven. This dish is like a warm hug in casserole form—rich, satisfying, and totally irresistible.
Ingredients:
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2 large chicken breasts, diced
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4 medium russet potatoes, peeled and cubed
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1 medium onion, diced
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2 cloves garlic, minced
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1 cup shredded cheddar cheese
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1 cup shredded mozzarella cheese
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1 can (10.5 oz) cream of chicken soup
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½ cup sour cream
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¼ cup milk
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1 tsp paprika
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1 tsp garlic powder
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½ tsp onion powder
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Salt & pepper, to taste
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2 tbsp olive oil
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Fresh parsley (optional, for garnish)
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Instructions:
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Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Cook the chicken: In a skillet over medium heat, cook diced chicken with olive oil until just browned (it will finish baking in the oven). Season with salt, pepper, and a pinch of garlic powder.
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Prepare the sauce: In a large bowl, mix together the cream of chicken soup, sour cream, milk, paprika, garlic powder, onion powder, and a bit more salt and pepper.
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Assemble the casserole: Add the cubed potatoes, cooked chicken, onion, and garlic to the bowl with the sauce. Stir to coat everything evenly.
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Bake covered: Pour the mixture into the prepared baking dish. Cover with foil and bake for 45 minutes.
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Add cheese & finish baking: Remove the foil, sprinkle the cheddar and mozzarella cheese over the top, and bake uncovered for another 20–25 minutes, or until the potatoes are fork-tender and the cheese is bubbly and golden.
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Garnish & serve: Let cool for 5–10 minutes before serving. Sprinkle with chopped parsley if desired.
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Tip: You can customize this bake with chopped bacon, green onions, or even a dash of hot sauce for a spicy kick.
Want a version with broccoli or jalapeños tossed in too?
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