You can’t beat the convenience of a good casserole. They’re fast, they’re tasty, and they can make a lot of food all at once. I’d been shying away from most casseroles recently because so many of the recipes called for adding a can of gloopy condensed soup. But then I discovered this perfect substitute that you can whip up while the other ingredients are being prepared, and it works exactly the same as using a can of soup, but less artificial!
This cheesy chicken and potato casserole is a comforting mixture of flavors. There’s just the right amount of green onion to add a little zip to the flavor but not so much that it overwhelms, making this a suitable dinner for even picky eaters.
We’ve had to alter our meal plans slightly now that we have a little one to feed, but he’s surprisingly open minded and has only stinky-faced a few things that we’ve tried to put in front of him. He gobbled up a whole plate of this casserole and even pointed frantically at the dish to ask for more!
This casserole does just fine on its own as a main dish, but it would be great paired with a salad, green veggie of some kind, or even some roasted carrots.
| Cheesy Chicken and Potato Casserole | Print |
- Approx. 3½ pounds russet potatoes, washed and peeled
- 2 cups cooked chicken, shredded
- ½ cup green onions, chopped, plus more for garnish if desired
- 1 TBS butter, melted
- 1 recipe homemade Cream of Chicken soup substitute
- ⅔ cup milk of choice
- 1½ tsp salt, or more to taste
- ½ tsp pepper, or more to taste
- ¾ cup shredded mozzarella cheese, divided
- ¾ cup shredded cheddar cheese, divided (mild or sharp)
- Lightly spray a glass 9x13 casserole dish with cooking spray and set aside.
- Cut the prepped potatoes in half and place them in a large pot. Cover with water and sprinkle generously with salt.
- Bring the potatoes to a boil and allow to cook for 8-10 minutes. You don't want them completely tender - a fork should pierce them with a little bit of resistance. While the potatoes come to a boil, prepare the Cream of Chicken substitute (see link above for recipe).
- Drain the potatoes and allow them to cool. While they are cooling, pre-heat the oven to 375F.
- When potatoes have cooled enough to be able to handle them, grate them into a large mixing bowl.
- In a smaller bowl, whisk together the melted butter, Cream of Chicken substitute, milk, salt, and pepper.
- Pour the soup mixture over the potatoes and add the green onions and half of each of the cheeses. Fold everything together and transfer to the prepared 9x13 baking dish.
- Top the casserole with the remaining cheese and bake for 30 minutes or until cheese is melted and casserole is bubbly.
- Top with additional chopped green onion if desired.
If I choose to use canned soup is that ok? Do I need to make any other changes
Funny story, I just looked up this recipe and realized I never responded to your comment! YIKES! While I’m sure you’re not still waiting around for me to reply before making this recipe, I wanted to respond so others can see the answer. You can definitely use a can of soup in place of the homemade version and you won’t need to make any additional changes to the recipe.
This looks like a great casserole but the only thing I saw missing from the instructions is what to do with the 2 cups of shredded chicken?
I’m SO sorry for never responding to this comment! I don’t know why it slipped through the cracks, but I wanted to go ahead and respond so others can see. Just add the shredded chicken to the mixture at the end before spreading the casserole into the pan and baking.