Baked Chicken-Potato Casserole Recipe

Name: Baked Chicken-Potato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large russet potatoes, peeled and cut into chunks; 1 (32 ounce) carton chicken broth; salt and ground black pepper to taste; 2 tablespoons olive oil; 1 small white onion, chopped; 1 teaspoon minced garlic; 2 1/2 pounds skinless, boneless chicken breast halves; 1 tablespoon dried basil, divided (optional); 2 teaspoons Cajun seasoning (optional); 1/4 teaspoon cayenne pepper (optional); 1 (12 fluid ounce) can lowfat evaporated milk; 1/2 cup sour cream; 3 tablespoons butter; 1/2 cup shredded mozzarella cheese

Servings: persons

4 large russet potatoes, peeled and cut into chunks
1 (32 ounce) carton chicken broth
salt and ground black pepper to taste
2 tablespoons olive oil
1 small white onion, chopped
1 teaspoon minced garlic
2 1/2 pounds skinless, boneless chicken breast halves
1 tablespoon dried basil, divided (optional)
2 teaspoons Cajun seasoning (optional)
1/4 teaspoon cayenne pepper (optional)
1 (12 fluid ounce) can lowfat evaporated milk
1/2 cup sour cream
3 tablespoons butter
1/2 cup shredded mozzarella cheese

1
Place potatoes in a large pot. Cover with chicken broth and season with salt and black pepper. Bring to a boil. Reduce heat to medium-high and cook until potatoes are fork-tender, 20 to 25 minutes. Drain.
2
Heat olive oil in a skillet over high heat. Saute onion and garlic, stirring often, until fragrant, about 3 minutes. Add chicken. Season with salt, black pepper, 1/2 the basil, Cajun seasoning, and cayenne pepper. Cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on a paper-towel lined plate.
3
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
4
Place the boiled potatoes in the baking pan and mash slightly. Add chicken. Stir in evaporated milk, sour cream, butter, and remaining 1 1/2 teaspoons basil.
5
Bake in the preheated oven for 15 minutes. Remove from oven and sprinkle mozzarella cheese evenly over the top. Return pan to the oven and bake until cheese is melted, about 5 minutes more.

849

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 large russet potatoes, peeled and cut into chunks, 1 (32 ounce) carton chicken broth, salt and ground black pepper to taste, 2 tablespoons olive oil, and more.

Yes, Baked Chicken-Potato Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Chicken-Potato Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions