Chicken and Potato Casserole

Total Time Prep: 25 min. Bake: 25 min.
Yield 8 servings
Test Kitchen Approved
Just like your bestie who makes everything fun, this chicken and potato casserole brings joy to the table by transforming simple ingredients into a flavorful, crowd-pleasing dinner.

Ingredients

  • 5 medium potatoes, peeled and cut into 1-in. pieces
  • 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup sour cream
  • 2 tablespoons butter, melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cubed cooked chicken breast
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 cup shredded cheddar cheese, divided
  • Minced chives, optional

Directions

  1. Preheat oven to 350°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until easily pierced with a fork, 10-12 minutes. Drain; transfer to a greased 13x9-in. baking dish.
  2. In a large bowl, combine soup, sour cream, butter, garlic powder, salt and pepper; stir in chicken, corn and 1/2 cup of the shredded cheese. Spoon mixture over potatoes; gently stir to combine. Bake, covered, for 25-30 minutes. Uncover; sprinkle with remaining 1/2 cup shredded cheese, continue to bake until cheese is bubbly and potatoes are fork-tender, about 10-12 minutes more. Sprinkle with chives, if desired.

Nutrition Facts

1 serving: 334 calories, 15g fat (7g saturated fat), 62mg cholesterol, 739mg sodium, 32g carbohydrate (5g sugars, 5g fiber), 18g protein.

This creamy chicken and potato casserole is ready in under an hour. Corn adds brightness of the cheesy dish that's sure to feed a crowd. —Sarah Farmer, Waukesha, Wisconsin
Recipe Creator

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