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Cheesy chicken and potato casserole made WITHOUT any canned condensed soups! Really easy and super delicious weeknight dinner idea!

Cheesy Chicken and Potato Casserole

  • Author: Erin Browne
  • Total Time: 55 mins


  • Approx. 3 1/2 pounds russet potatoes, washed and peeled
  • 2 cups cooked chicken, shredded
  • 1/2 cup green onions, chopped, plus more for garnish if desired
  • 1 TBS butter, melted
  • 1 recipe homemade Cream of Chicken soup substitute
  • 2/3 cup milk of choice
  • 1 1/2 tsp salt, or more to taste
  • 1/2 tsp pepper, or more to taste
  • 3/4 cup shredded mozzarella cheese, divided
  • 3/4 cup shredded cheddar cheese, divided (mild or sharp)


  1. Lightly spray a glass 9x13 casserole dish with cooking spray and set aside.
  2. Cut the prepped potatoes in half and place them in a large pot. Cover with water and sprinkle generously with salt.
  3. 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).
  4. Drain the potatoes and allow them to cool. While they are cooling, pre-heat the oven to 375F.
  5. When potatoes have cooled enough to be able to handle them, grate them into a large mixing bowl.
  6. In a smaller bowl, whisk together the melted butter, Cream of Chicken substitute, milk, salt, and pepper.
  7. 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.
  8. Top the casserole with the remaining cheese and bake for 30 minutes or until cheese is melted and casserole is bubbly.
  9. Top with additional chopped green onion if desired.
  • Prep Time: 15 mins
  • Cook Time: 40 mins
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