Potato Chicken Casserole

This easy Potato Chicken Casserole recipe is a family favorite. Thinly sliced potatoes layered with chicken thighs and vegetables in a creamy sauce and topped with cheese and herbs. Once baked, the potatoes and chicken become so flavorful and juicy. The perfect comfort food.

This chicken casserole is ready to go into the oven in 15-minutes.

Baked Chicken Thighs and Potatoes Casserole in a dish with a spoon and sprinkled with greens!

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This chicken casserole recipe is a must try. The thinly sliced potatoes combined with strips of chicken thighs and vegetables in an easy creamy sauce makes for a great baked casserole. The potatoes and chicken become so juicy and flavorful from the sauce and you want to savor every bite.

Since the casserole has both potatoes and chicken, it is so filling and you don’t even need a side dish for it. Winner!

Baked chicken thighs and potato casserole on a plate with a spoon.

TIPS How to Make Chicken Casserole-

  • Be sure to use a mandolin slicer to slice the potatoes. They need to all be the same in thickness or some slices will cook while other pieces will be undercooked. I used a mandolin slicer for the carrots as well and then just cut the slices in half.
  • Cheese is always best if a block of cheese is purchased and grate it yourself instead of grated prepackaged cheese. There are added ingredients you will find in packaged grated cheese that you will not find in a block of cheese. These ingredients help keep the cheese fresh yet the cheese tastes and perform differently in recipes.
  • If you like to prep for dinner this is a great recipe to prep. Slice potatoes and cover with cold water and refrigerate. Slice carrots and chop onion fine. Grate the cheese. You can even mix everything together for the cream if you want. I am a HUGE fan of prepping for dinner before my children are home from school. Then, just combine everything for the casserole and bake!
  • Be sure to use a deep casserole dish when baking so the cheese doesn’t overflow.
  • If you will be serving this for guests and want clean sides on the casserole dish, line the sides of your casserole dish with foil before adding all of the ingredients, then just remove before serving. Works like a gem. 🙂

Step by step pictures of how to prepare all the ingredients for the casserole recipe!

What kind of potato is used in a potato casserole?

Since the potatoes are sliced thin and bake with many other ingredients, you can use any potatoes. Yukon gold, Russell or Idaho potatoes will all work just fine.

Can the chicken thighs be substituted?

Chicken thighs may be substituted for chicken breast if desired.

Add all the ingredients to baking dish in layers.

How long does a chicken casserole with potatoes bake?

Since everything is going in raw, you’ll need to give the casserole time to bake. All ovens are different and will affect the baking time will the sizes of the potatoes. Start at 60 minutes and add more time as needed. When potatoes pierce easily with a fork, the casserole is ready.

Baked Chicken Thighs Potato casserole with a spoon full.

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5 from 1 vote
Baked Chicken Thighs Potatoes Casserole
Baked Chicken Thighs Potatoes Casserole
Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
 

Easy recipe for baked chicken thighs, carrots and potatoes casserole with a creamy sauce and loaded with cheese. Such a perfect meal for a busy evening.

Servings: 8 servings
Calories: 306 kcal
Ingredients
  • 2 ½ pounds potatoes, sliced
  • 1 ½ chicken thighs, boneless skinless
  • 1 carrot, sliced
  • ½ small onion diced fine
  • ¾ cup heavy whipping cream
  • 1 ¼ cup milk
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp Vegeta or you fav seasoning
  • 2 Tbsp mayo
  • 2-3 Tbsp fresh herbs
  • 4 Tbsp butter, sliced
  • 1 cup Mozzarella cheese, grated
Instructions
  1. Remove any excess fat from chicken thighs. Cut into thin strands. Lightly season with salt and pepper to taste, mix.

  2. In a bowl, mix together heavy whipping cream, mayo, milk, ½ salt, ¼ tsp pepper, and ½ tsp fav seasoning.

  3. Finely chop onion. Slice carrot thin on a mandolin slicer. Slice potatoes thin on a mandolin slicer. Run under cold water to remove starch and pat dry.
  4. Combine onion and potatoes. Lightly season (salt, pepper, and Vegeta) toss. Add to the bottom of baking dish. Add herbs. Add carrots over potatoes. Add chicken over carrots. Add cubed butter. Pour milk mixture over ingredients in baking dish. Add grated cheese. Cover with foil.

  5. Bake in preheated oven to 400°F for 60 min to 90 min, depending on your oven. Pierce potatoes to check for tenderness. Add fresh more fresh herbs if desired. Enjoy immediately.

Nutrition Facts
Baked Chicken Thighs Potatoes Casserole
Amount Per Serving
Calories 306 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 10g 50%
Cholesterol 71mg 24%
Sodium 352mg 15%
Potassium 766mg 22%
Total Carbohydrates 22g 7%
Dietary Fiber 4g 16%
Sugars 2g
Protein 10g 20%
Vitamin A 36.8%
Vitamin C 21.2%
Calcium 11.8%
Iron 28.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Valentina's Corner

Show 10 Comments
  • eva 06/28/2018, 9:46 am

    what herbs do you recommend for this casserole?

    • admin 06/28/2018, 10:54 am

      Hi, Eva. You can use cilantro, parsley or dill. Or parsley and dill together. Anything will work. 🙂

  • Tonya 06/19/2018, 5:10 pm

    What can you substitute for heavy cream?

    • admin 06/20/2018, 11:28 am

      Hi, Tonya.
      You can substitute with 1/4 cup sour cream and 1/2 cup milk combined. 🙂 I hope you love the recipe.

  • inna 01/04/2018, 10:47 pm

    Valentina, Ive made this twice already in less then a month!One thing I forgot to do BOTH times that I HOPE NOT to forget (unless you want to add it into the recipe as a tip:) )towards end of baking the cheese goes OVER the top and onto bottom of oven and caused some smoke and burnt cheese. I wonder if I may be using too much cheese (Yes I like baked cheese!) but I thought id ask you if you also experienced this issue with receipes that require cheese on top? If so u have any ideas suggesting to keep oven clean beside putting foil under the dish on lower rack..?.but the dish turns out amazing! My family enjoyed it . Thank you!

    • admin 01/09/2018, 12:13 am

      Hi Innochka,
      No, there is no such thing as too much cheese (or mushrooms);)! I’d say it’s because the sides of casserole dish are too short. Do you have one where the sides are taller? I purchased one and I use it for all of my casserole dishes. (I linked one above but you can find it for a better price if you look around, I got mine at Macy’s on clearance. It’s worth the investment if you like to make casseroles often.) Hope that helps!
      (P.S. Thanks for visiting our online home. :)…)

      • inna 04/04/2018, 5:06 pm

        Thanks for adding the tips on cheese and foil!
        I also wonder if I can use boneless, skinless chicken breast instead of thighs…? I assume if I did the cook time would need to be shorter to not toughen the chicken?

      • admin 04/04/2018, 11:49 pm

        Hi Inna. 🙂 I’m glad you found these tips helpful. You can definitely use chicken breast. Keep the baking time the same, they are baked in the sauce and will be fine. If you underbake, the potatoes may not cook. Hope you enjoy the recipe.

  • Mariana 11/26/2017, 5:41 am

    I Loveeee casseroles, can’t wait to try this one! ?

    • admin 11/26/2017, 5:29 pm

      I’m with you on this one, Mariana. We have them at least once a week. They are the best and so easy to clean up. 🙂 Hope you love it! You need to try some of the other ones we have in entrees. So good!

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