Chicken and Potato Casserole (Print Format)
Tender chicken, potatoes, cheese, and veggies baked together for a comforting, creamy dish everyone will love.
# Ingredients:
01 -
6 medium potatoes, peeled and cubed
02 -
2 cups cooked and shredded chicken
03 -
2 cups frozen mixed vegetables (carrots, peas, corn, and green beans)
04 -
1 medium onion, diced
05 -
3 cloves garlic, minced
06 -
2 tablespoons olive oil
07 -
1 teaspoon dried thyme
08 -
1 teaspoon salt
09 -
1/2 teaspoon black pepper
10 -
1 (10.5 ounce) can cream of chicken soup
11 -
1 cup milk
12 -
1 cup sour cream
13 -
2 cups shredded Colby Jack cheese
14 -
Fresh parsley for garnish (optional)
# Steps:
01 -
Preheat the oven to 375°F. Grease a 9×13 inch baking dish.
02 -
In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and cook until softened, about 5 minutes.
03 -
Add the shredded chicken to the skillet and season with thyme, salt, and pepper. Cook about 2-3 minutes to blend the flavors.
04 -
In a large bowl, whisk together cream of chicken soup, milk, and sour cream until smooth.
05 -
Place the cubed potatoes in the prepared baking dish. Top with the chicken mixture and pour the soup mixture evenly over the top. Add the mixed vegetables on top. Mix well to combine all the ingredients.
06 -
Cover the baking dish with foil and bake for 35-40 minutes, or until the potatoes are just starting to become tender.
07 -
Remove the foil and sprinkle the shredded Colby Jack cheese over the top of the casserole. Return the casserole to the oven and bake, uncovered, for an additional 15-20 minutes, or until the potatoes are fully tender and the cheese is melted and lightly golden brown.
08 -
Remove from the oven and let cool for 10 minutes before serving.