Creamy Cheesy Chicken & Potato Casserole

Tender chicken and potatoes baked in a rich, creamy garlic sauce with plenty of melted cheese and herbs. It’s cozy, hearty, and wonderfully gooey when served hot.

 Ingredients

Main Ingredients

• 1½ lb (680 g) boneless, skinless chicken breasts, cut into bite-size pieces
• 4 medium russet potatoes, peeled and thinly sliced
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper

Creamy Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• ½ cup heavy cream
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• ½ teaspoon salt
• ½ cup grated Parmesan

Cheese Topping

• 1½ cups shredded cheddar cheese
• ½ cup shredded mozzarella
• 2 tablespoons grated Parmesan
• 1 tablespoon fresh parsley, chopped

👩‍🍳 Instructions

1. Prepare the oven

Preheat your oven to 375°F (190°C).

Lightly grease a 9 × 13-inch baking dish.

2. Season the chicken

Place the chicken pieces in a bowl.

Add olive oil, Italian seasoning, paprika, salt and pepper. Toss until evenly coated.

Heat a large skillet over medium-high heat and cook the chicken for 4–5 minutes, just until lightly browned. It doesn’t need to be completely cooked through yet.

Transfer to a plate.

3. Make the creamy sauce

Melt the butter in the same skillet over medium heat.

Add the diced onion and cook for 3–4 minutes until softened.

Add the garlic and cook for 30 seconds.

Sprinkle in the flour and whisk continuously for about 1 minute.

Gradually pour in the milk while whisking to prevent lumps.

Add the heavy cream, garlic powder, salt and pepper.

Simmer for 3–5 minutes, stirring, until the sauce thickens.

Remove from the heat and stir in the Parmesan until melted.

4. Assemble the casserole

Arrange half of the sliced potatoes in the prepared baking dish.

Spread half of the chicken and onion mixture over the potatoes.

Pour over about half of the creamy sauce.

Repeat with the remaining potatoes, chicken and sauce.

Gently spread the sauce across the top.

5. Add the cheese

Sprinkle the cheddar, mozzarella and Parmesan evenly over the casserole.

Cover tightly with aluminum foil.

6. Bake

Bake covered for 40 minutes.

Remove the foil and continue baking for another 20–25 minutes, until the potatoes are tender and the cheese is bubbling and golden.

For an extra browned top, broil for 1–2 minutes, watching carefully.

7. Rest and serve

Let the casserole rest for 10 minutes before serving.

Sprinkle with fresh parsley and serve warm while the cheese is still beautifully melted.

⭐ Tips for the Best Casserole

• Slice the potatoes thinly and evenly so they cook at the same rate.
• Don’t skip covering the casserole during the first part of baking—the steam helps the potatoes become tender.
• Freshly grated cheese melts more smoothly.
• If your sauce is very thick, add a splash of milk before assembling.
• Letting the casserole rest for 10 minutes helps the creamy sauce thicken slightly.

🥦 Optional Add-Ins

You can add:

• Sautéed mushrooms
• Fresh spinach
• Broccoli
• Diced bell peppers
• Cooked bacon
• Green onions
• Diced jalapeños
• Caramelized onions

🥜 Nut & Allergy Information

• Nuts: No nuts are required.
• Dairy: Contains butter, milk, cream, cheddar, mozzarella and Parmesan.
• Gluten: Contains wheat flour.
• Eggs: No eggs are required.
• Soy: No soy is required.
• Check packaged cheeses, seasonings and other ingredients for cross-contact information if preparing for someone with food allergies.

❓ Q&A

Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs are excellent and stay especially juicy.

Can I use pre-cooked chicken?
Yes. Skip browning the chicken and simply add the cooked chicken during assembly.

Can I use different potatoes?
Yes. Yukon Gold potatoes work particularly well and give the casserole a naturally buttery texture.

Can I make it ahead?
Yes. Assemble the casserole, cover tightly and refrigerate for up to 24 hours. Add about 10–15 minutes to the baking time if baking directly from the refrigerator.

How do I know the potatoes are done?
Insert a knife into the center. It should slide through the potato slices easily.

Can I freeze it?
Yes, although the creamy sauce and potatoes may soften slightly after thawing. Cool completely, wrap tightly and freeze for up to 2 months.

How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven or microwave until heated through.