Cheesy Loaded Chicken and Potato Casserole
This Cheesy Loaded Chicken and Potato Casserole is a cozy, one-dish meal that brings together tender chicken, hearty potatoes, and a luscious cheesy sauce. It’s easy to prepare, family-friendly, and endlessly adaptable with your favorite add-ins. Expect a comforting bake, a golden crust, and flavors that taste like home in every bite.
Ingredients
- 4 medium russet potatoes
- 2 cups boneless, skinless chicken breasts
- 1 cup milk
- 1/2 cup cream cheese
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon butter
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish with butter or cooking spray.
- Parboil the diced potatoes for 5 minutes in salted water until just starting to soften. Drain well; they’ll finish cooking in the casserole and help keep the interior creamy.
- In a large mixing bowl, combine the milk, cream cheese, sour cream, garlic powder, onion powder, salt, and pepper. Whisk until smooth and well blended.
- Add the chicken pieces and the parboiled potatoes to the bowl. Stir gently to coat everything in the creamy mixture.
- Pour the mixture into the prepared baking dish. Sprinkle with the shredded cheddar cheese and dollop a few small spoons of extra cream cheese on top if you like extra creaminess.
- Bake for 25–30 minutes, or until the potatoes are tender and the cheese topping is golden and bubbling.
- If you’d like a crisper top, switch the oven to broil for 2–3 minutes at the end, watching carefully to prevent burning.
- Remove from the oven and let the casserole rest for 5–10 minutes. Garnish with chopped parsley before serving.