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This Chicken Potato Casserole recipe is a fresh, modern take on a classic. With juicy chicken and tender veggies in a creamy sauce, with a layer of shredded hash browns and finished off with crispy, cheesy cracker topping.Pin this recipe for later!
Table of Contents
Why You’ll Love This Recipe
This Chicken Potato Casserole is the perfect blend of creamy, cheesy, and hearty—it’s comfort food at heart that will be a new family favorite.
Like my other chicken casserole recipes – Poppy Seed Chicken Casserole, Doritos Chicken Casserole, Creamy Chicken Casserole – this potato and chicken casserole has all the elements you’d expect – chicken, veggies, and a creamy sauce.
The magic of this hearty meal lies in its simplicity: tender and juicy chunks of chicken, steamed veggies, all coated in a creamy, cheesy sauce and layered with shredded hash brown potatoes, melted cheese and crispy buttery crackers.
- Shredded Hash Browns – I chose hash brown potatoes for the topping because they are easy and fast to cook. You can use a package of frozen hash browns (recommended) or peel and shred your own.
- Steamed Vegetables – I opted for a bag of frozen vegetables that were quickly steamed in the microwave. You could use leftovers if you have them, or make from fresh.
- Cooked Chicken – Shredded chicken is something I always have on hand from one of several methods: Slow Cooker Shredded Chicken, Instant Pot Shredded Chicken, or Poached Chicken.
- Condensed Cream Of Chicken Soup – On its own, the milk is listed as a separate ingredient.
- Sour Cream – Full fat or low-fat; your choice.
- Milk – Any variety (nonfat, low-fat or whole). Half and half could also be used and would make the sauce richer, but also a little thicker.
- Butter – Melted.
- Shredded Cheddar Cheese – Freshly grated off the block. Don’t use pre-shredded cheese as it is coated in starch and doesn’t have the same meltable qualities.
- Seasoned Salt, Garlic Powder, Black Pepper
- Ritz Crackers – Crushed for the topping.
- Sliced Green Onions and Fresh Parsley – For garnish
How To Make Chicken Potato Casserole
See recipe card below for ingredient quantities and full instructions.
Step One: Mix together all of the ingredients except the cracker topping and spread into a greased casserole dish. Top with shredded cheddar.
Step Two: In a small bowl mix together crushed Ritz crackers with melted butter and sprinkle over the top of the casserole.
Step Three: Cover and bake at 350℉ for 45 minutes then uncover and bake for another 15 minutes.
Step Four: Garnish with sliced green onions and fresh parsley and serve immediately.
If your store carries them pre-shredded, that would be a great swap. If not, you could still use sweet potatoes and just par-boil, then peel and grate yourself.
If you want to use fresh potatoes, par-boil them before shredding. I don’t recommend a different cut, like cubes, because of cook time inconsistencies.
Yes, you need 2 cups of chicken, which is about 16 ounces. You could also use a rotisserie chicken.
Yes, chicken thighs that can be shredded will work great.
Cool any leftover casserole completely, then transfer it to an airtight container for either the fridge or the freezer. Refrigerate for up to 3-4 days or freeze for up to 3-4 months. Thaw before reheating, then microwave or bake until warmed through.
- I recommend steaming frozen veggies for this recipe because of water inconsistency between brands. Using frozen steamer bags prevents excess water from making its way into the casserole.
- You can use whatever frozen veggies you prefer. I used a mix of carrots, peas, green beans, and corn.
- Make sure to cover the dish with foil during the first 45 minutes. Aluminum foil helps the casserole to cook throughout without the top getting too brown.
- Grease your casserole dish to prevent sticking.
- Let the casserole sit for a few minutes before serving for easier slicing.
More Casserole Recipes
Our Casserole recipes are plentiful – there’s something for everyone and every meal of the day!
- Mexican Chicken Casserole
- Best Tuna Casserole
- Loaded Tater Tot Breakfast Casserole
- Sour Cream Noodle Bake
- Croissant Breakfast Casserole
- Chicken Pot Pie With Biscuits
Chicken Potato Casserole
- 30 ounces frozen shredded hash browns
- 12 ounces bagged frozen steamed vegetables, cooked and drained if needed
- 2 cups cooked chicken shredded
- 10.5 ounces canned condensed cream of chicken soup, undiluted
- 8 ounces sour cream
- 1/2 cup milk
- 1/2 cup melted butter divided
- 2 cups shredded cheddar cheese divided
- 2 teaspoons seasoned salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 cup crushed Ritz crackers
- Optional: Sliced green onions and fresh parsley for garnish
- Preheat the oven to 350 degrees and prepare a 9×13 casserole dish with a light coating of cooking spray.
- In a large bowl, mix together the shredded hash browns, vegetables, chicken, cream of chicken soup, sour cream, milk, ¼ cup melted butter, 1 cup shredded cheese, seasoned salt, garlic powder and black pepper.
- Spread the mixture into the prepared casserole dish and top with remaining 1 cup shredded cheese.
- In a small bowl, mix the Ritz crackers with remaining ¼ cup melted butter and sprinkle over the cheese layer on the casserole.
- Cover with foil and bake for 45 minutes. Remove cover and bake for an additional 15 minutes or until the top is golden brown and the casserole is hot and bubbly.
- Serve topped with fresh sliced green onions and chopped parsley for garnish.