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Description
A comforting and family-friendly casserole with chicken, potatoes, and a creamy sauce, topped with melted cheddar cheese.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 large potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1/2 cup sour cream
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1/2 cup frozen peas (optional)
- Salt and black pepper to taste
- 1 tbsp olive oil
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.
- Add chicken cubes to the skillet and cook until lightly browned on all sides. It doesn’t need to be fully cooked through at this stage. Season with salt and pepper.
- In a large bowl, combine cream of chicken soup, milk, sour cream, and cooked chicken and onion mixture. Add diced potatoes and frozen peas (if using). Stir well to combine.
- Pour the mixture into the prepared baking dish.
- Bake for 45-50 minutes, or until potatoes are tender and chicken is cooked through.
- Remove from oven, sprinkle with shredded cheddar cheese, and return to the oven for 5-10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Notes
- For a richer flavor, use full-fat sour cream and whole milk.
- Add other vegetables like carrots or broccoli for extra nutrients.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg