Description
A hearty baked chicken and potato casserole combining tender chicken, creamy soup, and cheesy goodness that makes for a comforting family dinner.
Ingredients
- 3 cups cooked chicken, shredded or cubed
- 4 cups potatoes, diced
- 1 cup cheddar cheese, shredded
- 1 cup mixed vegetables (like peas, carrots, and corn)
- 1 cup cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the cooked chicken, diced potatoes, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper in a large mixing bowl. Mix until well combined.
- Drizzle olive oil in a baking dish (if using) and spread the combined mixture into it.
- Top with shredded cheddar cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is bubbly.
- Garnish with fresh parsley before serving.
Notes
Use leftover chicken to save time, or experiment with different vegetables. For a crispy topping, leave the casserole uncovered during the last few minutes of baking.
