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Chicken Potato Casserole

This chicken potato casserole recipe is creamy, cheesy, and loaded with tender chicken and perfectly seasoned potatoes. It's baked in a rich homemade cheese sauce until golden and bubbly, making it a comforting dinner that's perfect for busy weeknights or family meals.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Servings: 6
Course: dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts, cooked and diced
  • 2 pounds Yukon Gold potatoes peeled and diced into 1-inch pieces
  • 2 tablespoons butter
  • 1 small onion diced
  • 3 garlic cloves minced
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese divided
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 8 to 10 minutes until just barely fork-tender. Drain well.
  3. Melt the butter in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened.
  4. Stir in the garlic and cook for 30 seconds until fragrant.
  5. Sprinkle the flour over the onion mixture and cook for 1 minute, stirring constantly.
  6. Gradually whisk in the milk and chicken broth until smooth. Stir in the garlic powder, onion powder, thyme, salt, and black pepper, then simmer for 3 to 5 minutes until slightly thickened.
  7. Remove the skillet from the heat and stir in 1½ cups of the cheddar cheese and the Parmesan until melted and smooth.
  8. Gently fold the cooked chicken and potatoes into the cheese sauce until evenly coated.
  9. Transfer the mixture to the prepared baking dish and sprinkle with the remaining cheddar cheese.
  10. Bake for 25 to 30 minutes, or until the casserole is hot and bubbly. Broil for 2 to 3 minutes if desired for a golden cheese topping. Let the casserole rest for 10 minutes before garnishing with fresh parsley and serving.

Notes

  • Parboil the potatoes before baking so they become tender without overcooking the cheese sauce. Skipping this step can leave the potatoes undercooked.
  • Yukon Gold potatoes are the best choice because they hold their shape and have a naturally creamy texture. Russet potatoes will create a softer, fluffier casserole.
  • Drain the potatoes well after boiling so excess moisture doesn't thin the cheese sauce.
  • Freshly shredded cheddar melts much more smoothly than pre-shredded cheese, resulting in a creamier casserole.
  • The casserole can be assembled up to 24 hours in advance and refrigerated. Let it sit at room temperature for 20 to 30 minutes before baking, or add 10 to 15 minutes to the baking time if baking straight from the refrigerator.