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My Cheesy Chicken Potato Casserole recipe is an instant family favorite! It's not just that—it's quick, easy, and requires minimal preparation, using only simple ingredients. You'll find yourself making this dish over and over again!
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Cheesy Chicken Casserole
We all have those days where we wish dinner would effortlessly come together and still be the comforting, cheesy, savory, and creamy meal we're craving… What I mean is, I wish every meal was as easy to prepare and as delicious as this Chicken Potato Casserole!
Fortunately for both you and me, this recipe is not only an instant family favorite, but also easy to prepare. It uses simple ingredients you probably have on hand already, so you won't have to do any extra shopping. What could be better than that?
My Chicken and Potato Casserole is the perfect budget-friendly meal and a real weeknight hero. You'll love it for potlucks, too, because it's so easy to make ahead of time!
Chicken Potato Bake Instructions
- Preheat the oven to 350°F. While it heats, combine crackers, Parmesan cheese, butter, 1 Tablespoon fresh parsley, and paprika in a medium-sized bowl. Mix well until combined, and set aside.
- In a large bowl, combine heavy cream, sour cream, 1 Tablespoon fresh parsley, garlic powder, onion powder, salt, pepper, and red pepper flakes. Mix well until smooth and combined, and set aside.
- Grease the sides of a 9 by 13-inch baking dish with nonstick cooking spray or butter, then add the frozen hashbrowns, spreading them evenly.
- Pour the creamy sauce over the hashbrowns, and gently mix until combined.
- Add in the shredded chicken and pepper jack cheese, and mix.
- Top the casserole with the cracker and Parmesan mixture, then bake covered in foil for 30 minutes.
- Once the 30 minutes are up, take the casserole from the oven and remove the foil. Bake another 20-30 minutes, or until the potatoes are tender and the top is crunchy and golden-brown. Remove, top with parsley, and enjoy!
Chicken and Potatoes Casserole Ingredients
- Butter Crackers, crushed
- Parmesan Cheese
- Shredded Chicken: See my Pulled Chicken Recipe! It's done in under 30 minutes and creates the most tender chicken.
- Frozen Shredded Hashbrowns
- Pepper Jack Cheese, shredded
- Heavy Cream, or half cream and half milk
- Sour Cream
- Butter
- Parsley
- Paprika
- Garlic Powder
- Onion Powder
- Red Pepper Flakes
- Salt and Pepper
For the measurements, scroll to the recipe card below!
Recipe Tips
- You can use pure heavy cream for an ultra-rich casserole, or opt for half-and-half or even just milk!
- Pre-made frozen hashbrowns are not only quick, easy, and convenient, but they're also the perfect crisp and texture for this recipe.
- This dish can be assembled ahead of time! Just put together the entire recipe except for the cracker topping, and wrap it in plastic in the fridge. Add the topping right before cooking!
- Not a fan of spice? Replace the Pepper Jack with Monterey Jack, cheddar cheese, or a Mexican blend.
- You can easily make this recipe gluten-free by using gluten-free butter crackers.
- Try adding bacon and green onions to make this a loaded casserole that pairs deliciously with extra sour cream on the side!
FAQ
Yes, you can! Mince fresh garlic by hand or use a garlic smasher. You will likely want to use about 3-4 cloves, according to your preference.
Absolutely. While chicken breasts (or boneless skinless chicken thighs) cooked ahead of time and shredded are usually my choice of protein for this recipe, you can also use other meats, such as cooked ground beef, or even ground turkey. Slow Cooker Taco Meat makes a great substitute!
Definitely! feel free to use homemade hashbrowns if you prefer. If they aren't frozen, and you're using pre-cooked shredded chicken as the recipe calls for, then you will want to monitor the time as it may need a little less time in the oven.
You can use any cheese you prefer. I like Monterey Jack or Pepper Jack the best, but sharp cheddar cheese also works very well. It's entirely up to your preference! Just make sure to use shredded cheese.
How to Store Leftovers
- Fridge: Store leftovers by packing the casserole into airtight containers in the refrigerator for 4-5 days.
- Freezer: After baking, frozen potato casserole freezes and reheats well, so I highly recommend making a big batch to freeze! Wrap the casserole dish with foil and freeze directly, or store in freezer-safe plastic containers, for 3-4 months. Make sure to label with the freezing date.
- Reheating: Potato casserole does best reheated in the oven or air fryer. Wrap the desired portion in foil, then reheat at 350°F for 20 minutes in the oven or 10 minutes in the air fryer. Double this if reheating from frozen.
Easy Casserole Recipes
- Sausage Breakfast Casserole
- Ham and Potato Casserole A huge favorite!
- Easy Tuna Noodle Casserole
- Easy Chicken Noodle Casserole
- Tater Tot Breakfast Casserole
- Cowboy Casserole in the Crockpot
If you enjoyed the recipe, leave a comment and a rating below!
Quick, Easy, Cheesy Chicken Potato Casserole
Equipment
- Large mixing bowl
Ingredients
- 1 sleeve Butter crackers - crushed
- 1 cup Parmesan cheese
- ¼ cup Butter - melted
- 2 Tablespoons Parsley - diced, divided
- 1 teaspoon Paprika
- 1½ cups Heavy cream - or milk
- 1½ cups Sour cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Pepper
- ½ teaspoon Salt
- ½ teaspoon Red pepper flakes
- 30 oz Hashbrowns - shredded, frozen
- 1 lb Cooked shredded chicken - click for my easy, budget-friendly recipe, or use rotisserie chicken!
- 2 cups Pepper jack - shredded
Instructions
- Preheat the oven to 350°F. While it's heating, combine the crackers, parmesan cheese, butter, 1 tablespoon fresh parsley, and paprika in a medium-sized bowl. Mix well until combined, and set aside.1 sleeve Butter crackers,1 cup Parmesan cheese,¼ cup Butter,2 Tablespoons Parsley,1 teaspoon Paprika
- In a large bowl, combine the heavy cream, sour cream, 1 tablespoon fresh parsley, garlic powder, onion powder, salt, pepper, and red pepper flakes. Mix well until smooth and combined, and set aside.1½ cups Heavy cream,1½ cups Sour cream,1 teaspoon Garlic powder,1 teaspoon Onion powder,1 teaspoon Pepper,½ teaspoon Salt,½ teaspoon Red pepper flakes
- Spray or butter the sides of a 9x13 casserole dish, then add the frozen hashbrowns, spreading them evenly.30 oz Hashbrowns
- Pour the cream sauce over the hashbrowns, and gently mix until combined.
- Add in the shredded chicken and pepper jack cheese, and mix.1 lb Cooked shredded chicken,2 cups Pepper jack
- Top the casserole with the cracker and Parmesan mixture, then bake covered in foil for 30 minutes.
- Once the 30 minutes are up, take the casserole from the oven and remove the foil. Bake another 20-30 minutes, or until the potatoes are tender and the top is crunchy and golden-brown.
- Remove, top with parsley, and enjoy!
Notes
- You can use pure heavy cream for this for an ultra-rich casserole, or use half in half or even just milk!
- Pre-made frozen hashbrowns are not only quick, easy, and convenient, but they're also the perfect crisp and texture for this recipe.
- This dish can be assembled ahead of time! Just put together the entire recipe except for the cracker topping, and wrap it in plastic in the fridge. Add the topping right before cooking!
- Not a fan of spice? Replace the pepper jack with Monterey jack or your favorite cheddar.
- You can easily make this recipe gluten-free by using gluten free butter crackers.
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