Creamy Chicken and Potato Casserole with Extra Crispy Bacon
A cozy Chicken and Potato Casserole with Cream of Chicken Soup that is hearty and perfect for family dinners.
Equipment
- 9×13-inch baking dish
- - Skillet
- - Large bowl
Ingredients
For the Casserole
- 1 can Cream of Chicken Soup Opt for Campbell's for rich flavor.
- 1 can Cream of Potato Soup
- 1 cup Sour Cream Can be replaced with Greek yogurt for lighter version.
- 1 cup Milk Any dairy or plant-based milk works well.
- 1 tsp Poultry Seasoning
- 1 tsp Garlic Powder
- 1 tsp Black Pepper
- 1.5 cups Cheddar Cheese Consider pepper jack for added heat.
- 1 cup Mixed Vegetables Fresh or frozen works great.
- ¾ cup Bacon Thick-cut is best for texture.
- ¼ cup Onion Yellow or white onion works well.
- 4 cups Chicken Leftover or rotisserie chicken is perfect.
- 5 medium Potatoes Peeled and cubed into ½-inch pieces.
For the Topping
- 1 cup Cheddar Cheese Melts into a gooey layer on top.
- 1 cup Mozzarella Creates an even melt and a lovely texture.
- 1.25 cups Fried Onions
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Peel and cut your potatoes into ½-inch cubes.
- Crisp the bacon in a skillet over medium heat until golden brown and crumble it.
- In a large bowl, combine cream of chicken soup, cream of potato soup, sour cream, milk, poultry seasoning, garlic powder, and black pepper until smooth.
- Stir in 1 cup of cheddar cheese until well mixed.
- Gently fold in the cubed potatoes, chicken, mixed vegetables, crumbled bacon, and onion.
- Pour the mixture into the greased baking dish and cover with foil.
- Bake covered for 60-75 minutes, or until potatoes are fork-tender.
- After baking, uncover and top with remaining cheeses and fried onions, then bake uncovered for an additional 8-10 minutes.
- Let the casserole rest for 5 minutes before serving.
Notes
Drizzle with a touch of hot sauce for a spicy kick! For best results, thaw in the fridge overnight prior to reheating.