Description
This Chicken Potato Casserole is the ultimate easy comfort food recipe, combining tender par-boiled potatoes, savory chicken, and a creamy homemade sauce baked to golden perfection with cheddar cheese on top. Perfect for family dinners, it balances rich flavors and hearty textures in a simple, one-dish meal.
Ingredients
Potatoes
- 2 lbs potatoes, peeled and diced into 1/2 inch pieces
Sauce and Filling
- 4 tbsp butter
- 1 large onion, finely chopped
- 1/2 tsp kosher salt
- 2 tsp minced garlic
- 6 tbsp all-purpose flour
- 3 cups chicken broth
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 tsp black pepper
- 1 cup frozen peas
- 2 cups cooked chicken, shredded or cubed
- 1 cup grated cheddar cheese
For Topping (Optional)
- Minced parsley or green onion
Instructions
- Partially Cook the Potatoes: Begin by par-boiling the diced potatoes. Simmer them in salted boiling water until they are tender but still firm in the center. Alternatively, microwave the diced potatoes in a microwave-safe covered bowl with a little water for about 4-5 minutes until tender but firm.
- Preheat Oven: Set your oven to 400°F (200°C) so it is ready to bake the casserole later.
- Prepare the Sauce: In a large skillet over medium-high heat, melt the butter and add the finely chopped onions along with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until onions soften, about 6 minutes. Then add the minced garlic and cook for another minute.
- Add Flour: Sprinkle the flour evenly over the onion mixture. Stir constantly for about 2 minutes until the raw flour taste dissipates but does not brown.
- Incorporate Chicken Broth: Gradually whisk in the chicken broth, adding it 1/2 cup at a time to prevent lumps. Bring the mixture to a boil and let it thicken into a creamy sauce.
- Combine Sour Cream Mix: Remove the skillet from heat. In a separate bowl, whisk together sour cream and mayonnaise. Slowly whisk about half a cup of the hot sauce into this creamy mixture until smooth, then pour it all back into the skillet. Season with black pepper and adjust salt if needed.
- Assemble Casserole: Gently fold the peas, cooked chicken, and most of the par-boiled potatoes into the sauce. Reserve about a quarter of the potatoes to layer on top.
- Transfer to Baking Dish: Grease a 9×13-inch baking dish and spread the chicken and potato mixture evenly. Sprinkle the grated cheddar cheese on top, then arrange the reserved potatoes in a single layer over the cheese.
- Bake: Place the casserole in the preheated oven and bake for about 20 minutes until the mixture is bubbly and the topping is golden brown.
- Finish and Serve: Let the casserole cool for a few minutes to thicken before serving. Garnish with optional minced parsley or green onion for a fresh touch.
Notes
- Par-boiling the potatoes prevents them from overcooking in the oven while ensuring a creamy texture inside.
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- Adjust the seasoning at the end to your taste, especially salt and pepper.
- For a dairy-free version, substitute sour cream and mayonnaise with vegan alternatives and use dairy-free cheese.
- Make sure to grease your baking dish well to prevent sticking.
