20 Creamy Chicken and Potato Casserole Delicious Recipes

Busy weeknights call for comforting, no-fuss meals that bring everyone to the table with smiles. That’s where our roundup of 20 Creamy Chicken and Potato Casserole Delicious Recipes comes in! Perfect for home cooks seeking hearty, satisfying dishes, these recipes promise minimal prep and maximum flavor. Whether you’re craving classic comfort or a twist on tradition, you’ll find your next family favorite here. Let’s dig in!

Cheesy Bacon Chicken and Potato Casserole

Yesterday, I found myself staring into the fridge, pondering what to make for dinner that would satisfy my craving for something hearty and comforting. That’s when the idea for this casserole hit me—a perfect blend of cheesy, bacon-y goodness with tender chicken and potatoes. It’s the kind of dish that brings everyone to the table without fail.

Ingredients

• Chicken breast – 2 lbs, cubed
• Potatoes – 4 cups, diced
• Bacon – 8 slices, cooked and crumbled
• Cheddar cheese – 2 cups, shredded
• Heavy cream – 1 cup
• Garlic powder – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large bowl, combine the cubed chicken, diced potatoes, and crumbled bacon.
3. Add the garlic powder, salt, and black pepper to the bowl, tossing to coat evenly.
4. Pour the heavy cream over the mixture, stirring to ensure everything is well coated.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly.
6. Sprinkle the shredded cheddar cheese on top, covering the entire surface.
7. Bake in the preheated oven for 45 minutes, or until the chicken is cooked through and the potatoes are tender.
8. For a golden top, broil for an additional 2-3 minutes, watching closely to prevent burning.

This casserole comes out bubbling and golden, with a creamy interior that’s packed with flavor. Try serving it with a side of steamed green beans or a crisp salad to round out the meal.

Garlic Parmesan Chicken and Potato Bake

Sometimes, all I crave is a hearty, one-pan meal that’s easy to whip up after a long day. That’s exactly what this Garlic Parmesan Chicken and Potato Bake delivers—comfort in every bite, with minimal cleanup. I love how the garlic infuses into the chicken and potatoes, creating a dish that’s both flavorful and satisfying.

Ingredients

• Chicken thighs – 4
• Potatoes – 2 lbs, cubed
• Garlic – 4 cloves, minced
• Parmesan cheese – ½ cup, grated
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Paprika – 1 tsp

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. In a large bowl, toss the cubed potatoes with 1 tbsp olive oil, half the minced garlic, ½ tsp salt, ¼ tsp black pepper, and ½ tsp paprika until evenly coated. Tip: Cutting the potatoes into uniform sizes ensures they cook evenly.
3. Spread the potatoes on a baking sheet in a single layer and roast for 20 minutes, stirring halfway through, until they start to soften.
4. While the potatoes roast, season the chicken thighs with the remaining salt, black pepper, and paprika. Tip: Letting the chicken sit with the seasoning for a few minutes enhances the flavor.
5. In a skillet over medium heat, heat the remaining 1 tbsp olive oil and sear the chicken thighs for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the skillet to get a perfect sear.
6. Remove the potatoes from the oven, push them to one side of the baking sheet, and place the seared chicken thighs on the other side.
7. Sprinkle the remaining minced garlic and grated Parmesan cheese over the chicken and potatoes.
8. Return the baking sheet to the oven and bake for another 15-20 minutes, until the chicken is cooked through and the potatoes are crispy.

Perfectly golden and crispy on the outside, this bake is juicy and tender on the inside. Serve it straight from the oven with a side of steamed greens for a complete meal that’s sure to impress.

Spicy Southwest Chicken and Potato Casserole

Zesty flavors and hearty ingredients come together in this dish that’s become a weeknight favorite in my home. I remember the first time I whipped it up, thinking it was just another casserole, but the spicy kick and comforting texture won over my family instantly.

Ingredients

• Chicken breast – 2 cups, diced
• Potatoes – 3 cups, cubed
• Southwest seasoning – 2 tbsp
• Olive oil – 1 tbsp
• Shredded cheese – 1 cup
• Green chilies – ½ cup, diced

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, toss the diced chicken and cubed potatoes with the Southwest seasoning until evenly coated.
3. Spread the chicken and potato mixture evenly in the prepared baking dish.
4. Bake for 25 minutes, then stir the mixture to ensure even cooking.
5. Sprinkle the diced green chilies and shredded cheese over the top of the casserole.
6. Return to the oven and bake for an additional 15 minutes, or until the cheese is bubbly and slightly golden.
7. Let the casserole sit for 5 minutes before serving to allow the flavors to meld together.

Kicking back with a plate of this casserole, you’ll love how the spicy seasoning contrasts with the creamy cheese and tender potatoes. Serve it with a dollop of sour cream or alongside a crisp green salad for a meal that’s as vibrant as it is satisfying.

Broccoli Cheddar Chicken and Potato Casserole

Nothing beats the comfort of a warm, cheesy casserole after a long day, and this one is a weeknight hero in my kitchen. I stumbled upon this recipe during a hectic week when time was scarce, but the craving for something hearty was real.

Ingredients

• Chicken breast – 2 cups, cooked and shredded
• Broccoli florets – 2 cups
• Potatoes – 2 cups, diced
• Cheddar cheese – 1.5 cups, shredded
• Heavy cream – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the shredded chicken, broccoli florets, and diced potatoes. Tip: Cutting the potatoes into small, uniform pieces ensures they cook evenly.
3. Pour the heavy cream over the mixture, then add salt, black pepper, and garlic powder. Stir until everything is evenly coated. Tip: For an extra flavor kick, let the mixture sit for 10 minutes before baking.
4. Transfer the mixture to a greased baking dish and spread it out evenly.
5. Sprinkle the shredded cheddar cheese on top, covering the entire surface. Tip: For a golden, crispy top, broil the casserole for the last 2 minutes of baking.
6. Bake in the preheated oven for 25 minutes, or until the potatoes are tender and the cheese is bubbly.

Velvety cheese melts into every nook of this casserole, creating a creamy texture that contrasts beautifully with the tender chunks of potato and chicken. Serve it straight from the oven with a side of crusty bread to soak up all the cheesy goodness.

Slow Cooker Chicken and Potato Casserole

Many of my weeknights are a juggle between work, kids, and somehow getting a hearty meal on the table. That’s why this Slow Cooker Chicken and Potato Casserole has become my go-to. It’s the kind of dish that practically cooks itself while I tackle the rest of my to-do list, and the aroma that fills the house is just a bonus.

Ingredients

• Chicken thighs – 4
• Potatoes – 4 cups, cubed
• Cream of chicken soup – 1 can (10.5 oz)
• Milk – ½ cup
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Shredded cheddar cheese – 1 cup

Instructions

1. Place the chicken thighs at the bottom of the slow cooker.
2. Add the cubed potatoes on top of the chicken.
3. In a bowl, mix the cream of chicken soup, milk, garlic powder, salt, and black pepper until smooth. Tip: For extra flavor, you can sauté a small onion and add it to the mix.
4. Pour the soup mixture over the chicken and potatoes.
5. Cover and cook on low for 6 hours or on high for 3 hours. Tip: Avoid opening the lid too often to keep the heat consistent.
6. Once cooked, sprinkle the shredded cheddar cheese over the top and cover for another 5 minutes to let it melt. Tip: For a golden top, you can broil the casserole in the oven for 2-3 minutes after adding the cheese.

Best served straight from the slow cooker, this casserole is creamy, comforting, and packed with flavor. The chicken falls apart tenderly, and the potatoes soak up all the delicious sauce. Try topping it with fresh parsley or green onions for a pop of color and freshness.

Loaded Ranch Chicken and Potato Bake

How many times have you stared into your fridge, hoping for dinner inspiration to strike? I’ve been there more times than I can count, which is how this Loaded Ranch Chicken and Potato Bake came to be. It’s the kind of dish that feels like a hug after a long day, combining the comfort of potatoes with the zesty kick of ranch.

Ingredients

• Chicken breasts – 2, boneless and skinless
• Potatoes – 4 medium, diced
• Ranch dressing – ½ cup
• Cheddar cheese – 1 cup, shredded
• Bacon – 4 slices, cooked and crumbled
• Green onions – 2, sliced

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Place the diced potatoes in the prepared baking dish, spreading them out evenly.
3. Season the chicken breasts with salt and pepper, then place them on top of the potatoes.
4. Pour the ranch dressing over the chicken and potatoes, ensuring everything is well coated.
5. Cover the dish with aluminum foil and bake for 35 minutes. Tip: This helps the potatoes cook through without drying out the chicken.
6. Remove the foil, sprinkle the shredded cheddar cheese and crumbled bacon over the top, and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and golden. Tip: For extra crispy bacon, broil for the last 2 minutes.
7. Garnish with sliced green onions before serving. Tip: Let it sit for 5 minutes after baking to allow the flavors to meld together beautifully.

The first bite reveals tender chicken, perfectly cooked potatoes, and a creamy, cheesy topping with a satisfying crunch from the bacon. Serve it straight from the dish for a family-style meal that’s sure to impress, or plate it up with a side of steamed veggies for a balanced dinner.

Buffalo Chicken and Potato Casserole

Gathering around the table for a hearty meal is one of my favorite ways to end a busy day, and this Buffalo Chicken and Potato Casserole has become a weeknight hero in my kitchen. It’s the perfect blend of spicy, creamy, and comforting, with minimal prep and maximum flavor.

Ingredients

• Chicken breast – 2 cups, cooked and shredded
• Potatoes – 4 cups, diced
• Buffalo sauce – ½ cup
• Cheddar cheese – 1 cup, shredded
• Ranch dressing – ¼ cup
• Butter – 2 tbsp, melted

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large bowl, mix the shredded chicken, diced potatoes, buffalo sauce, and ranch dressing until evenly coated. Tip: For extra flavor, let the mixture marinate for 10 minutes before baking.
3. Transfer the mixture to the prepared baking dish and spread it out evenly.
4. Drizzle the melted butter over the top for a golden finish. Tip: Brushing the butter on ensures even coverage.
5. Sprinkle the shredded cheddar cheese evenly over the top.
6. Bake in the preheated oven for 35-40 minutes, or until the potatoes are tender and the cheese is bubbly and slightly browned. Tip: Cover with foil if the cheese starts to brown too quickly.

Unbelievably satisfying, this casserole delivers a crispy top layer with a tender, flavorful interior. Serve it with a side of celery sticks and extra ranch dressing to balance the heat, or scoop it straight from the dish for a no-fuss dinner that’s sure to please.

Mediterranean Chicken and Potato Casserole

Romanticizing summer evenings with a warm, comforting casserole is one of my favorite pastimes. As I sit on my porch, sipping lemonade and watching the sunset, I crave dishes that transport me to the Mediterranean coast where fresh herbs dance in the breeze and olives ripen under the sun.

Ingredients

• Boneless, skinless chicken breasts 1 lbs
• Potatoes 2 large
• Kalamata olives cup
• Artichoke hearts 1 can (14 oz)
• Feta cheese 8 oz, crumbled
• Olive oil cup
• Garlic 3 cloves, minced
• Chopped fresh parsley 2 tbsp
• Dried oregano 1 tsp
• Minced red onion 2 tbsp
• Lemon zest 1 tsp
• Salt tsp
• Black pepper tsp
• Freshly ground black pepper to taste
• All-purpose flour 2 tbsp
• Greek yogurt 1 cup
• Cracked egg 1 large
• Panko breadcrumbs cup
• Mozzarella cheese, shredded 8 oz
• Cooking spray for greasing the baking dish

Instructions

1. Preheat oven to 400F (200C). Yes, that’s right; we’re cooking at a nice, hot temperature today. While the oven preheats, cook the chicken breasts in a skillet over medium-high heat with some olive oil until browned on both sides and cooked through about 6-8 minutes per side.
2. While the chicken rests, peel and thinly slice the potatoes into rounds. In a separate pan, saut the sliced potatoes in a little olive oil until they’re golden brown and slightly tender. Set aside with the rest of your casserole components.
3. In a large mixing bowl, whisk together Greek yogurt, flour, minced garlic, dried oregano, salt, black pepper, and lemon zest. This is where the flavors start to come alive so be sure to taste and adjust as you go. Set aside this incredible sauce for now.
4. Chop your olives (I use a food processor for speed), artichoke hearts, and red onion. I like adding these ingredients in their raw form at this stage; it helps retain their distinct flavors and textures later on.
5. In another bowl, combine crumbled feta cheese, chopped parsley, and grated mozzarella. Feel free to adjust the proportions to your liking you do you!
6. Now it’s time for assembly! In a 9×13-inch baking dish, spread half of the Greek yogurt mixture on the bottom (we’ll come back to this sauce later). Arrange the cooked chicken breasts on top, followed by half of the sauted potatoes. Sprinkle with feta and mozzarella cheese combination.
7. Next comes a layer of Kalamata olives, artichoke hearts, and chopped red onion don’t be shy! Add another dollop of that incredible Greek yogurt sauce on top of this savory mixture. Repeat the chicken, potato, and cheese layers one more time.
8. Cover the casserole with aluminum foil and bake for 30 minutes at 400F (200C). After this initial baking period, carefully remove the foil and continue cooking for another 15-20 minutes, or until the top is golden brown and bubbly about 10-12 minutes.
9. While you’re waiting for that cheese to melt and bubble up, prep your breadcrumbs. Mix Panko crumbs with a little grated Parmesan (about 1 tsp) and sprinkle on top of the casserole in an even layer before baking under the broiler for the last 2-3 minutes.
10. Let this magnificent creation rest for at least 15-20 minutes after it comes out of the oven. This is crucial you’ll get the best, most satisfying experience from your flavors when everything has set and the cheese is nicely melted.

The Mediterranean Chicken and Potato Casserole has arrived! With its vibrant layers of chicken, potatoes, olives, artichoke hearts, feta, and mozzarella cheese, this dish is an explosion of flavors on a warm summer evening. Try slicing it in a diagonal pattern for a visually stunning presentation, or serve with a simple green salad for a refreshing contrast.

One-Pan Lemon Herb Chicken and Potato Bake

August has finally arrived, and with it, the perfect excuse to indulge in warm, comforting meals that fill our homes with aromatic goodness. I’ve been experimenting with one-pan wonders all summer, and today, I’m excited to share my favorite One-Pan Lemon Herb Chicken and Potato Bake recipe.

Ingredients

• Chicken breast 1 lbs
• Potatoes 2 large
• Lemon juice cup
• Olive oil 2 tbsp
• Chopped fresh rosemary 2 tbsp
• Garlic powder 1 tsp
• Salt tsp
• Pepper tsp
• Grated Parmesan cheese 1 cup

Instructions

1. Preheat your oven to 425F (220C). While that’s warming up, slice the potatoes into -inch thick rounds and place them in a large bowl. Drizzle with olive oil and toss until they’re evenly coated.
2. Add salt, pepper, and garlic powder to the bowl and toss again to combine. I like to sprinkle some extra rosemary on top for an added boost of flavor.
3. Transfer the potatoes to a large cast-iron skillet or oven-safe pan, arranging them in a single layer. Roast them in the preheated oven for 20 minutes, or until they start to brown and crisp up slightly.
4. While the potatoes are cooking, prep your chicken by slicing it into bite-sized pieces. In a separate bowl, whisk together lemon juice, chopped rosemary, salt, and pepper.
5. Add the chicken to the skillet with the potatoes, pouring the lemon-herb mixture over the top. Toss everything together until the chicken is coated in that gorgeous sauce.
6. Transfer the skillet to the oven and roast for an additional 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165F (74C).
7. Remove the skillet from the oven and sprinkle with grated Parmesan cheese. Let it rest for a few minutes before serving.

This One-Pan Lemon Herb Chicken and Potato Bake is a game-changer for busy weeknights or lazy Sundays alike. The combination of crispy potatoes, juicy chicken, and that bright, herby sauce will transport you to the Mediterranean coast in every bite. Try it with a side salad or crusty bread for a satisfying meal that’s sure to become a family favorite!

Creamy Mushroom Chicken and Potato Casserole

Usually, on a Monday morning, I find myself in a rush to get breakfast on the table before sending my kids off to school. However, last week was different the smell of freshly baked bread wafting from the oven caught their attention, and they asked for something comforting instead. That’s when I whipped up this creamy mushroom chicken and potato casserole, which quickly became a hit with the entire family.

Ingredients

• Salt tsp
• Black Pepper 1 tsp
• All-purpose Flour 2 cups
• Butter 4 tbsp
• Onion 1 large, diced
• Cream of Chicken Soup 1 can (10.5 oz)
• Milk 2 cups
• Shredded Cheddar Cheese 1 cup
• Fresh Mushrooms 8 oz, sliced
• Cooking Oil 2 tbsp
• Chicken Breast 1 pound, boneless and skinless, cut into 1-inch pieces
• Potatoes 3 large, peeled and thinly sliced

Instructions

1. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes or until softened.
2. Add the chicken pieces to the skillet, cooking until browned on all sides and cooked through, around 6-8 minutes. Remove from heat and set aside.
3. In a separate pan, saut the sliced mushrooms in 1 tablespoon of butter over medium-high heat until they release their moisture and start browning. This should take about 5 minutes; be careful not to overcrowd the pan.
4. Preheat your oven to 375F (190C). In a large mixing bowl, combine the cooked chicken, sauted mushrooms, diced onion, flour, salt, and pepper. Stir until well combined.
5. In another bowl, whisk together the cream of chicken soup and milk. Add this mixture to the bowl with the chicken mixture and stir until smooth.
6. Cook the thinly sliced potatoes in a pot of boiling water for about 3-4 minutes or until slightly tender. Drain the potatoes and set them aside.
7. In a greased 9×13-inch baking dish, arrange half of the cooked potatoes at the bottom. Top with the chicken mixture followed by the remaining potatoes.
8. Dot the top with the remaining 2 tablespoons of butter and sprinkle with shredded cheddar cheese.
9. Bake in a preheated oven at 375F (190C) for about 30-35 minutes, or until the top is golden brown and the casserole is hot throughout.

This comforting dish boasts a perfect balance of textures creamy sauce coating tender chicken and potatoes, while the crunchy top adds a delightful contrast. I love serving it with a side salad or some steamed broccoli for a well-rounded meal that’s sure to please even the pickiest eaters in your household.

BBQ Chicken and Sweet Potato Casserole

Flipping through my family’s old recipe books, I stumbled upon a classic Southern dish that never fails to get me excited – BBQ Chicken and Sweet Potato Casserole. It’s one of those comfort foods that warms the heart, and I’m thrilled to share it with you today! This beloved recipe is a staple at many summer gatherings and potlucks, but its rich flavors and satisfying crunch make it perfect for any occasion.

Ingredients

• Boneless, skinless chicken breasts – 1.5 lbs
• Sweet potatoes – 2 large
• All-purpose flour 1 cup
• Paprika 2 tsp
• Garlic powder 1 tsp
• Olive oil 4 tbsp
• BBQ sauce 1 cup
• Cheddar cheese, shredded 1 cup
• Salt tsp
• Brown sugar 2 tbsp

Instructions

1. Cut the sweet potatoes into 1-inch cubes and place them on a baking sheet lined with parchment paper. Drizzle with 2 tbsp of olive oil, sprinkle with salt, and toss to coat evenly.
2. Bake in a preheated oven at 400F (200C) for 20-25 minutes or until tender when pierced with a fork.
3. While the sweet potatoes are baking, prepare the chicken. In a shallow dish, mix together flour, paprika, and garlic powder. Toss the chicken breasts in the seasoned flour to coat evenly.
4. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side or until cooked through.
5. Transfer the chicken to a plate and set aside. In the same skillet, add the BBQ sauce and bring it to a simmer. Let it cook for 2-3 minutes or until slightly thickened.
6. In a greased 9×13-inch baking dish, arrange half of the sweet potato cubes in an even layer. Top with cooked chicken breasts, followed by the remaining sweet potatoes.
7. Drizzle the BBQ sauce over the top layer of sweet potatoes and sprinkle with shredded cheddar cheese.
8. Cover the dish with aluminum foil and bake at 375F (190C) for 20-25 minutes or until the cheese is melted and bubbly. Remove the foil and continue baking for an additional 5-10 minutes to crisp the top.

When this Casserole comes out of the oven, you’ll be greeted by a golden-brown crust and a fluffy, cheesy interior that’s simply irresistible. I love serving it with a side of garlic bread or a simple green salad for a well-rounded meal. The combination of sweet potatoes, BBQ chicken, and melted cheddar is absolute perfection – give it a try and see why it’s become a staple in our household!

Spinach Artichoke Chicken and Potato Bake

Since I discovered the magic of spinach and artichoke dip, I’ve been obsessed with incorporating its creamy goodness into various dishes. Tonight’s dinner was a game-changer: Spinach Artichoke Chicken and Potato Bake. This recipe is perfect for a weeknight meal or a special occasion it’s easy to make and feeds a crowd!

Ingredients

• Chicken Breast 1 lbs
• Spinach 1 cup, fresh
• Artichoke Hearts 1 can (14 oz)
• Cream Cheese 8 oz
• Mozzarella Cheese 1 cup, shredded
• Parmesan Cheese cup, grated
• Russet Potatoes 3 large
• Flour 2 tbsp
• Salt 1 tsp
• Basil 1 tsp

Instructions

1. Precise potato prep is key: peel and chop potatoes into 1-inch cubes. Place them in a large bowl of cold water to prevent browning while you prepare the remaining ingredients.
2. Preheat your oven to 425F (220C). In a separate bowl, mix together flour, salt, and basil; set aside.
3. Cut chicken breast into 1-inch pieces. Toss with flour mixture until coated. Set aside.
4. Drain the potatoes and pat dry with paper towels to remove excess moisture. Spread half of them in a 9×13 inch baking dish, overlapping slightly if needed. Reserve the remaining potatoes for later use.
5. In a large skillet, saut chopped artichoke hearts over medium-high heat until they start browning (3-4 minutes). Add chicken to the skillet and cook until browned on all sides and cooked through (about 5-6 minutes); remove from heat.
6. Mix softened cream cheese with shredded mozzarella, grated Parmesan, and chopped fresh spinach in a separate bowl. Stir well until combined.
7. Add cooked chicken mixture to the baking dish with potatoes. Top with artichoke hearts and then spoon the cheesy spinach mixture evenly over the top.
8. Top with remaining potato cubes, slightly overlapping them to ensure even browning.
9. Bake for 30-35 minutes or until the potatoes are golden brown and the cheese is melted and bubbly. Remove from oven and let rest for 10 minutes before serving.

The Spinach Artichoke Chicken and Potato Bake emerges from the oven as a creamy, cheesy masterpiece with a beautiful golden-brown crust on top! The combination of tender chicken, artichokes, spinach, and potatoes will leave your taste buds singing. Try serving it at your next dinner party or family gathering it’s sure to be a hit!

Pesto Chicken and Potato Casserole

Endless summer nights and warm evenings are the perfect excuse to spend more time in the kitchen experimenting with new recipes. I’ve been craving a comforting dish that’s both easy to make and satisfying for my family, and today I’m excited to share one of our new favorites: a Pesto Chicken and Potato Casserole.

Ingredients

• Chicken breasts 1 lb
• Pesto sauce 1/2 cup
• Mozzarella cheese 8 oz, shredded
• Russet potatoes 3 large
• Olive oil 4 tbsp
• Garlic powder 1 tsp
• Salt tsp
• Black pepper tsp
• Flour 2 tbsp

Instructions

1. Preheat your oven to 400F (200C). While it’s heating up, peel and slice the potatoes into thin rounds. Place them in a bowl of cold water with 1 tablespoon of olive oil added.
2. Drain the potatoes and set them aside on paper towels to dry for at least 10 minutes before cooking. This step may seem tedious, but trust me it makes all the difference in achieving crispy edges.
3. In a large skillet over medium heat, combine 2 tablespoons of olive oil, garlic powder, salt, and black pepper. Once fragrant, add the chicken breasts and cook until browned on both sides (about 5-6 minutes per side). Transfer the cooked chicken to a plate and set aside.
4. In the same skillet, add the remaining 2 tablespoons of olive oil, then sprinkle in the flour. Cook for 1 minute, stirring constantly, to create a light roux.
5. Stir in the pesto sauce, ensuring it’s fully incorporated into the oil and flour mixture. Bring the sauce to a simmer for about 3-4 minutes or until slightly thickened.
6. In a large casserole dish (about 9×13 inches), arrange half of the potato slices in an even layer. Top with shredded mozzarella cheese, cooked chicken breasts, and spoon the pesto sauce evenly over everything.
7. Bake for 25-30 minutes or until the top is golden brown and the potatoes are tender when pierced with a fork. Allow it to rest for at least 5 minutes before serving.

When you take that first bite, you’ll experience a delightful balance of flavors creamy pesto sauce, gooey cheese, crispy potatoes, and juicy chicken. My family loves this dish served straight from the oven with some crusty bread on the side for sopping up all the goodness. It’s become our go-to comfort food, perfect for those cozy nights in.

Mexican Chicken and Potato Casserole with Corn

Sometimes, you just crave that perfect comfort food dish to satisfy your late-night cravings. For me, it’s a Mexican-inspired casserole with tender chicken, creamy potatoes, and a hint of sweetness from the corn. This recipe has been in my repertoire for years, and I’m excited to share it with all you fellow foodies!

Ingredients

• Chicken breast 1 lb
• Oil 2 tbsp
• Onion 1 cup
• Garlic 3 cloves
• Tortillas 6-8 corn
• Canned tomatoes 14.5 oz
• Diced green chilies 1 can
• Cream cheese 8 oz
• Shredded cheese (Monterey Jack or Cheddar) 1 cup
• Salt tsp
• Black pepper tsp
• Flour 2 tbsp
• Chopped fresh cilantro cup
• Diced potatoes 3-4 cups, peeled and cubed
• Corn kernels (fresh or frozen) 1 cup

Instructions

1. Mix together chicken breast, salt, black pepper, and flour in a bowl. Let it sit for about 10-15 minutes to allow the seasonings to penetrate.
2. In a large skillet, heat 1 tbsp of oil over medium-high heat (around 375F). Add the marinated chicken and cook until browned on all sides and cooked through, about 5-6 minutes per side. Transfer the chicken to a plate and set aside.
3. In the same skillet, add another tbsp of oil if needed, then saut diced onion and minced garlic until softened (around 3-4 minutes). Stir in canned tomatoes, diced green chilies, salt, and pepper; cook for an additional 2-3 minutes.
4. In a separate pan or griddle, warm tortillas over medium heat (around 300F) for about 30 seconds to 1 minute on each side. This will make them more pliable and easier to roll.
5. Preheat the oven to 375F. In a greased 9×13-inch baking dish, arrange a layer of tortillas at the bottom (about 4-5 pieces). Spoon half of the tomato mixture over the tortillas, followed by half of the shredded cheese and half of the cooked chicken.
6. Add another layer of tortillas on top of the chicken, then spread with the remaining tomato mixture, shredded cheese, and diced potatoes. Finish with a sprinkle of flour to prevent sticking and a drizzle of oil for extra flavor.
7. Cover the baking dish with aluminum foil and bake for about 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes or until the top is golden brown and the casserole is heated through.

This Mexican Chicken and Potato Casserole with Corn is a harmonious balance of flavors, textures, and temperatures warm tortillas wrapped around tender chicken, creamy potatoes, and sweet corn. To make it more exciting, try adding some diced jalapeos or sliced black olives on top for an extra kick!

Alfredo Chicken and Potato Casserole

Just when I thought my family was getting tired of the same old weeknight meals, my husband surprised me with a craving for something creamy and indulgent. His words exactly: “Something like a hug in a dish.” So, I set out to create an Alfredo Chicken and Potato Casserole that would become our new comfort food obsession.

Ingredients

• Cooked chicken breast 1 lb
• Flour 2 cups
• Potatoes 3 medium, peeled and thinly sliced
• Butter 4 tbsp
• Grated Parmesan cheese 1 cup
• Fresh parsley 1/4 cup, chopped
• Garlic powder 1 tsp
• Salt 1 tsp
• Black pepper tsp
• Cream 2 cups
• Pasta 8 oz fettuccine, broken into pieces

Instructions

1. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced potatoes and cook for 10-12 minutes or until they start to brown, stirring occasionally.
2. Preheat your oven to 400F (200C). In a separate saucepan, melt 1 tablespoon of butter over low heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually add the cream, whisking continuously until smooth and thickened. Remove from heat.
3. In a large mixing bowl, combine cooked chicken, pasta, Parmesan cheese, parsley, garlic powder, salt, and black pepper. Stir to combine.
4. Transfer half of the cooked potato slices to the bottom of a 9×13 inch baking dish. Top with the chicken-pasta mixture, then pour half of the Alfredo sauce over it.
5. Add the remaining potato slices on top, followed by the rest of the Alfredo sauce and sprinkle with more Parmesan cheese.
6. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes or until golden brown.

This casserole has quickly become a staple in our household, and I love that it’s easy to customize according to your tastes. My tip: use leftover cooked chicken to make this recipe even quicker! The creamy Alfredo sauce pairs perfectly with the crispy potato topping, creating an unbeatable comfort food experience.

Herbed Chicken and Potato Gratin

Mornings like today make me crave hearty, comforting dishes that warm the soul. As I stepped out into the crisp August air, I couldn’t help but think of a creamy, cheesy gratin that would be perfect for a lazy Sunday evening.

Ingredients

• Cream 2 cups
• Russet potatoes 2 large
• Flour 1 cup
• Eggs 3 large
• Grated cheddar cheese 1 cup
• Unsalted butter, softened 4 tbsp
• Fresh thyme 2 sprigs
• Fresh rosemary 1 sprig
• Salt tsp
• Black pepper tsp
• Cooking spray or oil for greasing

Instructions

1. Preheat the oven to 375F (190C). Grease a 9×13-inch baking dish with cooking spray or oil.
2. Peeled and thinly slice the potatoes. In a large bowl, combine the sliced potatoes, thyme, rosemary, salt, and black pepper. Toss until the potatoes are evenly coated.
3. Spread half of the potato mixture in the prepared baking dish. Dot the top with half of the softened butter.
4. In a separate bowl, whisk together the cream, eggs, flour, and a pinch of salt until smooth. Pour this mixture over the potatoes in the baking dish.
5. Top with the remaining potato mixture, followed by the grated cheddar cheese and the remaining butter, cut into small pieces.
6. Bake for 45-50 minutes or until the top is golden brown and the gratin is hot and bubbly. If the top starts to brown too quickly, cover it with foil.
7. Remove from the oven and let it rest for 10-15 minutes before serving. This allows the flavors to meld together and the potatoes to absorb any excess creaminess.

This Herbed Chicken and Potato Gratin is a masterclass in comforting, homey flavors. The creamy sauce infuses the potatoes with moisture and richness, while the herbs add a subtle yet aromatic note. I love serving this alongside a simple green salad or roasted vegetables for a satisfying, feel-good meal.

Bacon Ranch Chicken and Potato Casserole

Just like my family gatherings on summer Sundays, I’m thrilled to share with you one of our go-to comfort food recipes a mouth-watering casserole that’s sure to become a staple in your household too! This Bacon Ranch Chicken and Potato Casserole is the perfect blend of creamy, savory, and satisfying, making it an ideal meal for any occasion.

Ingredients

• Cooked Chicken 1 cup
• Ranch Seasoning Mix 2 tbsp
• Bacon Bits 6 oz
• Potatoes 2 large, peeled and thinly sliced
• Milk 1 cup
• Shredded Cheddar Cheese 1 cup
• Flour 1 cup
• Salt tsp
• Pepper tsp

Instructions

1. Mix the ranch seasoning mix with cup of milk in a bowl and set aside.
2. In a separate pan, cook the bacon bits over medium heat until crispy. Remove from heat and set aside.
3. In a large mixing bowl, combine the cooked chicken, sliced potatoes, and ranch-milk mixture. Toss until the potatoes are well-coated.
4. Transfer half of the chicken-potato mixture to the bottom of a 9×13 inch baking dish. Top with half of the crispy bacon bits, followed by half of the shredded cheddar cheese.
5. In a separate bowl, mix the flour and remaining milk until smooth, then pour over the top of the casserole. Sprinkle with salt and pepper to taste.
6. Bake in a preheated oven at 375F (190C) for exactly 30 minutes or until the top is golden brown and the casserole is heated through.

When you take this casserole out of the oven, the aroma will fill your kitchen, and everyone will be eager to dig in! The crispy bacon adds a delightful texture contrast, while the ranch seasoning mix gives it an irresistible flavor. One tip I’d like to share is to use leftover chicken or cook some fresh for the recipe either way, it’s bound to be a hit!

Curry Chicken and Potato Casserole

Blazing hot summer nights call for comforting, satisfying meals that warm the heart and belly. I know firsthand just last week, I was cooking up a storm in my kitchen, whipping up batches of my famous mac ‘n cheese (don’t worry, recipe coming soon!) while simultaneously trying to keep cool with a fan blowing directly on me. It was chaotic, but totally worth it when I took that first bite of this Curry Chicken and Potato Casserole the flavors just melded together in perfect harmony.

Ingredients

• Cooking Oil 2 tbsp
• Boneless, Skinless Chicken Breasts 1 1/2 lbs
• Salt 1 tsp
• Black Pepper 1 tsp
• Flour 1 cup
• Curry Powder 2 tbsp
• Ginger 2-inch piece, peeled and grated
• Garlic 3 cloves, minced
• Onion 1 large, diced
• Potatoes 2 large, peeled and thinly sliced
• Cream 1 cup
• Cheddar Cheese 1 cup, shredded
• Fresh Cilantro 1/4 cup, chopped (optional)

Instructions

1. Melt 1 tbsp of cooking oil in a large skillet over medium-high heat. Add the chicken breasts and cook until browned on both sides and cooked through, about 5-6 minutes per side.
2. Remove the chicken from the skillet and set aside. Reduce heat to medium and add the remaining 1 tbsp of cooking oil. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the grated ginger and minced garlic to the skillet and cook for an additional 1 minute, stirring constantly.

When you take your first bite of this Curry Chicken and Potato Casserole, I want you to imagine a warm hug on a chilly fall evening. The tender chicken, creamy sauce, and crispy potatoes all come together in perfect harmony it’s comfort food at its finest! Feel free to get creative with toppings or serve as a main dish for your next dinner party.

Sun-Dried Tomato Chicken and Potato Bake

Just like every other weeknight dinner, I found myself scrambling for a quick and satisfying meal. My husband walked in the door asking what’s for dinner, and I was thrilled to have a solution at hand: a simple yet flavorful Sun-Dried Tomato Chicken and Potato Bake.

Ingredients

• Boneless, skinless chicken breast 1 lb
• Potatoes 2 large
• Sun-dried tomatoes cup
• Cheddar cheese, shredded 1 cup
• Fresh parsley cup
• Olive oil 4 tbsp
• Garlic powder 1 tsp
• Salt tsp
• Pepper tsp
• All-purpose flour 2 tbsp

Instructions

1. Mix the chicken with 1 tablespoon of olive oil, garlic powder, salt, and pepper in a bowl until well combined.
2. Cut the potatoes into -inch thick slices. I like to use a mandoline for this step it saves so much time!
3. Preheat your oven to 400F (200C). While that’s heating up, prep the baking dish by spreading 1 tablespoon of olive oil evenly across the bottom.
4. Add a layer of potato slices on top of the oiled surface. You might need to trim them slightly to fit in the dish don’t worry, they’ll still turn out delicious!
5. Top with half the shredded cheddar cheese and sprinkle some fresh parsley for added color.
6. Add a layer of chicken on top of the cheese, followed by another layer of potato slices (use up all the remaining potatoes).
7. Drizzle the remaining 2 tablespoons of olive oil over the chicken and potatoes. This will help create that golden-brown crust don’t skip this step!
8. Scatter sun-dried tomatoes on top, followed by the last of the cheddar cheese.
9. Bake for exactly 30 minutes. I like to set a timer so I can focus on other tasks while it cooks.

The result is a satisfying, cheesy casserole that’s ready in no time! The crispy potatoes and gooey cheese are the perfect combination you’ll love every bite of this easy recipe. Try serving with a side salad or garlic bread for a complete meal.

French Onion Chicken and Potato Casserole

Funnily enough, I’ve been craving comfort food all summer, and it’s not just the heat. As a food blogger, I’m always on the lookout for recipes that transport me back to my childhood Sunday dinners with family. This dish has become an instant classic in our household easy to make, flavorful, and perfect for a cozy evening in.

Ingredients

• Flour 1 cup
• Boneless Chicken Breast 1 lb
• Onions 2 large
• Canned Beef Broth 1 cup
• Butter 4 tbsp
• Salt tsp
• Black Pepper tsp
• Mozzarella Cheese 8 oz, shredded
• Potatoes 2 large, peeled and thinly sliced

Instructions

1. In a small bowl, whisk together flour, salt, and black pepper. Coat the chicken breast evenly in the mixture.
2. Heat butter in a large skillet over medium-high heat (375F). Sear the coated chicken until golden brown on both sides, about 5-6 minutes per side. Remove from heat and set aside.
3. In the same skillet, add sliced onions and saut until they’re translucent and caramelized, stirring occasionally. This should take around 20-25 minutes or until they reach a deep golden brown.
4. Preheat your oven to 375F (190C). In a separate pot, combine beef broth and sauted onions. Bring the mixture to a simmer over medium heat for about 5-7 minutes or until slightly thickened.
5. In a greased 9×13-inch baking dish, arrange a layer of sliced potatoes followed by half of the cooked chicken and half of the onion-beef broth mixture. Sprinkle with shredded mozzarella cheese.
6. Repeat the layering process: another layer of potatoes, remaining chicken, and the rest of the onion-beef broth mixture. Top it off with a generous helping of mozzarella cheese.
7. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes or until the top is golden brown and the potatoes are tender when pierced with a fork.

This French Onion Chicken and Potato Casserole is more than just a comforting meal it’s a testament to the beauty of combining classic flavors. The sweetness from caramelized onions pairs perfectly with the savory chicken, while the melted mozzarella cheese binds everything together. I love serving this dish hot out of the oven, garnished with fresh parsley and crusty bread on the side.

Summary

Value your taste buds with these mouthwatering creamy chicken and potato casserole recipes! We’ve rounded up the best of the best, and we can’t wait for you to try them. Whether you’re a busy home cook or a seasoned pro, there’s something on this list for everyone. Leave us a comment with your favorite recipe and share it on Pinterest happy cooking!