Chicken and Potato Casserole Recipe (Easy One-Pan Meal)
This chicken and potato casserole recipe makes the perfect comfort meal from scratch. Cheesy chicken, baked over potatoes and carrots, makes a full meal in just one dish. This casserole is perfect for busy weeknights or a Sunday family dinner that requires less prep and effort!
Ingredients
- 1 1/2 lbs chicken thighs boneless skinless
- ½ tsp salt
- ¼ tsp pepper
- 3/4 cup heavy whipping cream
- 1 1/4 cup milk
- 2 Tbsp mayo
- ½ tsp salt
- ¼ tsp pepper
- 1/2 small onion diced fine
- 1 carrot sliced
- 2 1/2 lbs potatoes sliced
- 2 Tbsp fresh herbs
- 4 Tbsp butter sliced
- 1 cup mozzarella cheese grated
Instructions
- Trim the excess fat from the chicken and cut it into thin strands. Season with salt and pepper, and set aside.
- In a bowl, whisk together heavy cream, milk, mayo, salt, and pepper.
- Finely chop the onion and slice the carrots thinly on a mandolin.
- Slice the potatoes into thin pieces, using a mandolin. Rinse the potatoes under cold water and pat dry.
- Combine the onions and potatoes in a bowl, and season to taste.
- Add the onions and potatoes to the bottom of a 9x13 baking dish and top with fresh herbs.
- Add the carrots over the potatoes and then layer the chicken on top.
- Evenly spread the sliced butter, then pour the milk mixture over all the ingredients.
- Garnish with shredded cheese and cover the dish tightly with foil.
- Bake in the oven at 400°F for 60-90 minutes, checking the potatoes for doneness.
- Garnish the dish with fresh herbs before serving.
Notes
- Season in layers. Add seasoning at each step of assembling the casserole to ensure every bite is well-balanced and flavorful.
- How do you know the casserole is done? The casserole is ready when the potatoes are fork-tender and easily pierced with a fork.
- Storage. Store leftover casserole tightly covered in the refrigerator for up to 3 days.
- Reheat. Rewarm the casserole on the stovetop or in the oven until heated through, and the cheese is melted and bubbly.
- Freeze. This casserole freezes well for longer storage. Let it cool completely, then freeze for up to 3 months.
- To reheat: Warm in a skillet or bake in the oven until fully heated through.