Ever crave that perfect blend of creamy, hearty comfort? You’re in the right place. We’ve gathered 20 of the coziest chicken and potato casserole recipes to warm your kitchen and satisfy your soul. From quick weeknight dinners to slow-cooked weekend favorites, get ready to discover your new go-to comfort meal. Let’s dive into these delicious, foolproof creations!
Cheesy Bacon Chicken and Potato Casserole
Unbelievably cozy and perfect for a chilly December evening like today, this casserole is my go-to when I want something hearty that practically makes itself. I love how the cheese gets all bubbly and golden while the bacon adds that smoky crunch we all crave—it’s the kind of dish that disappears fast at family gatherings, trust me!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 6 slices thick-cut bacon, chopped
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
- In a large skillet over medium-high heat, cook the chopped bacon for 8-10 minutes until crispy, then transfer to a paper towel-lined plate to drain, reserving 1 tablespoon of bacon fat in the skillet.
- Add the diced potatoes to the skillet with the reserved bacon fat and cook for 10-12 minutes, stirring occasionally, until they start to soften and turn lightly golden.
- Tip: Don’t overcrowd the skillet—cook the potatoes in batches if needed to ensure they brown evenly without steaming.
- Transfer the potatoes to the prepared baking dish and spread them into an even layer.
- In the same skillet, add the chicken cubes and cook over medium heat for 6-8 minutes, stirring occasionally, until no longer pink on the outside.
- Tip: Pat the chicken dry with paper towels before cooking to help it sear better and avoid excess moisture.
- In a medium bowl, combine the sour cream, mayonnaise, garlic powder, onion powder, smoked paprika, salt, and black pepper, stirring until smooth.
- Add the cooked chicken, crispy bacon, and sour cream mixture to the baking dish with the potatoes, gently tossing everything together until well coated.
- Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the internal temperature of the chicken reaches 165°F on an instant-read thermometer.
- Tip: For extra browning, broil the casserole for the last 2-3 minutes, watching closely to prevent burning.
- Remove from the oven and let it rest for 5 minutes before sprinkling with chopped fresh parsley.
What I adore about this casserole is how the potatoes soak up all the creamy, cheesy goodness while staying tender, and the bacon adds a delightful smoky crunch in every bite. Serve it straight from the dish with a simple green salad on the side, or get creative by scooping it into warm tortillas for a fun twist on taco night—it’s versatile enough to become a new family favorite!
Garlic Parmesan Chicken and Potato Bake
Sometimes, after a long day, I crave a comforting meal that feels like a warm hug but doesn’t require hours in the kitchen. This Garlic Parmesan Chicken and Potato Bake is my go-to for those nights—it’s hearty, flavorful, and everything cooks together in one pan, making cleanup a breeze. I love how the garlic and Parmesan create a savory crust that my whole family devours.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken breasts
– 1.5 pounds Yukon Gold potatoes
– 0.25 cup olive oil
– 4 cloves garlic
– 0.5 cup grated Parmesan cheese
– 1 teaspoon dried oregano
– 0.5 teaspoon salt
– 0.25 teaspoon black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 400°F.
2. Cut the 1.5 pounds of boneless, skinless chicken breasts into 1-inch cubes.
3. Cut the 1.5 pounds of Yukon Gold potatoes into 1-inch cubes.
4. Mince the 4 cloves of garlic.
5. In a large bowl, combine the 0.25 cup of olive oil, minced garlic, 0.5 cup of grated Parmesan cheese, 1 teaspoon of dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
6. Add the cubed chicken and potatoes to the bowl and toss until evenly coated with the mixture. Tip: For extra flavor, let the mixture marinate for 10 minutes before baking.
7. Transfer the coated chicken and potatoes to a 9×13-inch baking dish, spreading them in a single layer.
8. Bake in the preheated oven at 400°F for 40 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender. Tip: Stir the ingredients halfway through baking to ensure even browning.
9. Remove the baking dish from the oven and let it rest for 5 minutes. Tip: This resting time allows the juices to redistribute, keeping the chicken moist.
10. Sprinkle the 2 tablespoons of chopped fresh parsley over the top before serving.
What I adore about this dish is the crispy, golden edges on the potatoes paired with the tender, juicy chicken—it’s a texture dream. The garlic and Parmesan meld into a rich, savory flavor that’s perfect on its own or served over a bed of fresh greens for a lighter twist.
Slow Cooker Chicken and Potato Casserole
Finally, after a long day of holiday shopping and wrapping gifts, I needed a comforting meal that practically cooked itself—enter this cozy slow cooker casserole. It’s become my go‑in for busy evenings, especially during this festive season when time feels scarce but cravings for something hearty are strong. I love how the chicken turns tender and the potatoes soak up all the savory flavors while I tackle other tasks, making it a stress‑free dinner solution.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 pounds boneless, skinless chicken breasts
– 2 pounds Yukon Gold potatoes, peeled and cubed into 1‑inch pieces
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 cup low‑sodium chicken broth
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– 2 tablespoons olive oil
– 1 tablespoon dried thyme
– 1 teaspoon paprika
– 1 teaspoon salt
– ½ teaspoon black pepper
– 2 tablespoons cornstarch
– 2 tablespoons water
Instructions
1. Pat the chicken breasts dry with paper towels to ensure even browning. 2. Heat 1 tablespoon of olive oil in a large skillet over medium‑high heat until shimmering, about 2 minutes. 3. Sear the chicken breasts for 3–4 minutes per side until golden brown, then transfer them to the slow cooker. 4. Tip: Searing locks in juices and adds depth to the final dish—don’t skip this step! 5. Add the remaining 1 tablespoon of olive oil to the same skillet and sauté the diced onion for 5 minutes until translucent. 6. Stir in the minced garlic and cook for 1 minute until fragrant, then pour this mixture over the chicken in the slow cooker. 7. Layer the cubed potatoes evenly around the chicken in the slow cooker. 8. In a medium bowl, whisk together the chicken broth, heavy cream, dried thyme, paprika, salt, and black pepper until combined. 9. Pour this liquid mixture over the chicken and potatoes in the slow cooker, ensuring everything is submerged. 10. Cover the slow cooker and cook on low heat for 4 hours, until the chicken reaches an internal temperature of 165°F and the potatoes are fork‑tender. 11. Tip: Avoid lifting the lid during cooking to maintain consistent heat and moisture. 12. Carefully remove the chicken from the slow cooker and shred it into bite‑sized pieces using two forks. 13. In a small bowl, mix the cornstarch and water to create a slurry. 14. Stir the slurry into the slow cooker liquid and cook on high for 15 minutes, until the sauce thickens slightly. 15. Return the shredded chicken to the slow cooker and stir in the shredded cheddar cheese until melted and incorporated. 16. Tip: For extra creaminess, let the casserole rest for 10 minutes before serving to allow the flavors to meld.
So creamy and satisfying, this casserole delivers tender chicken and soft potatoes in a rich, cheesy sauce that’s perfect for chilly nights. I often serve it over steamed greens or with a side of crusty bread to soak up every last bit—it’s a crowd‑pleaser that disappears fast!
Spicy Southwest Chicken and Potato Casserole
Finally, as the holiday hustle winds down and I’m craving something hearty yet hands-off, I turn to this Spicy Southwest Chicken and Potato Casserole—it’s my go-to for feeding a crowd with minimal fuss, and the smoky, cheesy aroma always brings everyone to the table. I love how the potatoes soak up all those bold flavors, making every bite a cozy, satisfying escape from the winter chill.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 lbs russet potatoes, peeled and diced into 1/2-inch cubes
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can corn kernels, drained
– 1 (10 oz) can diced tomatoes with green chilies, undrained
– 1 cup chicken broth
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish lightly with cooking spray.
2. In a large skillet over medium-high heat, heat 1 tbsp olive oil until shimmering, about 1 minute.
3. Add the diced chicken breasts to the skillet and cook for 5–7 minutes, stirring occasionally, until browned on all sides and no longer pink inside.
4. Transfer the cooked chicken to a plate and set aside, leaving any drippings in the skillet.
5. In the same skillet, add the diced onion and cook over medium heat for 3–4 minutes, until softened and translucent.
6. Add the minced garlic and cook for 1 minute more, stirring constantly to prevent burning.
7. Stir in the diced potatoes, black beans, corn, diced tomatoes with green chilies, chicken broth, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper.
8. Bring the mixture to a simmer over medium heat, then reduce heat to low, cover, and cook for 10 minutes, stirring once halfway through, until the potatoes are just tender when pierced with a fork.
9. Tip: For extra flavor, let the spices toast briefly in the skillet before adding the liquid—this deepens their aroma.
10. Return the cooked chicken to the skillet and stir to combine evenly with the vegetable mixture.
11. Pour the entire mixture into the prepared baking dish and spread it into an even layer.
12. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
13. Bake in the preheated oven for 25–30 minutes, until the cheese is melted and bubbly and the edges are lightly golden brown.
14. Tip: To ensure the potatoes cook through without becoming mushy, dice them uniformly—this helps them bake evenly.
15. Remove the casserole from the oven and let it rest for 5 minutes before serving to allow the flavors to meld.
16. Garnish with chopped fresh cilantro just before serving.
17. Tip: For a crispier top, broil the casserole for the last 2–3 minutes of baking, but watch closely to avoid burning.
18. Really, this casserole shines with its creamy, tender potatoes and juicy chicken enveloped in a smoky, slightly spicy sauce—the melted cheese adds a gooey richness that’s irresistible. Serve it straight from the dish with a dollop of sour cream or avocado slices for a cool contrast, and watch it disappear in minutes.
Broccoli Cheddar Chicken and Potato Casserole
Mmm, there’s something so comforting about a warm, cheesy casserole bubbling away in the oven—especially on a chilly evening when you want a hearty meal without a ton of fuss. I love how this dish brings together simple ingredients I usually have on hand, and it’s become a go‑to for busy weeknights when my family craves something cozy and satisfying.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1‑inch cubes
– 1 lb russet potatoes, peeled and diced into ½‑inch cubes
– 4 cups broccoli florets
– 1.5 cups shredded sharp cheddar cheese
– 1 cup heavy cream
– ½ cup chicken broth
– 2 tbsp unsalted butter
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp onion powder
– ½ tsp salt
– ¼ tsp black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13‑inch baking dish.
2. Heat the olive oil in a large skillet over medium‑high heat until shimmering, about 2 minutes.
3. Add the chicken cubes to the skillet and cook for 5–7 minutes, stirring occasionally, until they are lightly browned and no longer pink inside.
4. Transfer the cooked chicken to the prepared baking dish and spread it evenly.
5. In the same skillet, melt the butter over medium heat.
6. Add the diced potatoes and cook for 8–10 minutes, stirring every few minutes, until they start to soften and turn golden at the edges.
7. Tip: Don’t overcrowd the skillet—this ensures the potatoes crisp up nicely instead of steaming.
8. Stir in the broccoli florets and cook for another 3–4 minutes until the broccoli brightens in color.
9. Pour the heavy cream and chicken broth into the skillet, then add the garlic powder, onion powder, salt, and black pepper.
10. Bring the mixture to a gentle simmer and cook for 2 minutes, stirring constantly, until it thickens slightly.
11. Tip: Keep the heat at medium to prevent the cream from curdling.
12. Pour the skillet contents over the chicken in the baking dish and mix gently to combine.
13. Sprinkle the shredded cheddar cheese evenly over the top.
14. Bake uncovered for 25–30 minutes, until the cheese is bubbly and golden brown.
15. Tip: For extra crispiness, broil on high for the last 2–3 minutes, watching closely to avoid burning.
16. Remove from the oven and let it rest for 5 minutes before serving.
So creamy and rich, this casserole has a wonderful texture with tender chicken, soft potatoes, and just‑crisp broccoli all coated in that velvety cheese sauce. Serve it straight from the dish with a side of crusty bread to soak up every last bit, or spoon it over rice for an even heartier meal—it’s versatile enough to become a new family favorite.
Loaded Ranch Chicken and Potato Casserole
A cozy casserole is my go-to for busy weeknights, and this Loaded Ranch Chicken and Potato Casserole is a family favorite that always disappears fast—it’s the ultimate comfort food that feels like a warm hug after a long day, especially during the holiday rush when I’m juggling shopping and wrapping gifts. Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 lbs russet potatoes, peeled and diced into 1/2-inch cubes
– 1 cup sour cream
– 1 cup ranch dressing
– 1 cup shredded cheddar cheese
– 1/2 cup cooked bacon, crumbled
– 1/4 cup green onions, thinly sliced
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt
– 2 tbsp olive oil
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with non-stick spray.
2. In a large bowl, toss the diced potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
3. Spread the potatoes in a single layer on a baking sheet and bake for 20 minutes at 375°F, or until they start to turn golden and are fork-tender.
4. While the potatoes bake, heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat.
5. Add the chicken cubes to the skillet and cook for 6-8 minutes, stirring occasionally, until they are browned and reach an internal temperature of 165°F.
6. In a medium bowl, whisk together the sour cream, ranch dressing, garlic powder, and remaining 1/4 teaspoon of black pepper until smooth.
7. Remove the potatoes from the oven and reduce the oven temperature to 350°F.
8. In the greased baking dish, layer half of the baked potatoes, followed by all of the cooked chicken, then the remaining potatoes.
9. Pour the ranch mixture evenly over the top, using a spatula to spread it into an even layer.
10. Sprinkle the shredded cheddar cheese and crumbled bacon over the ranch layer.
11. Bake the casserole at 350°F for 25 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
12. Remove from the oven and let it rest for 5 minutes to set before serving.
13. Garnish with sliced green onions just before serving. Last night, I served this casserole with a simple side salad, and the creamy ranch sauce paired perfectly with the tender chicken and crispy potatoes—it’s so hearty that leftovers make for an easy lunch the next day, and you can even top it with extra bacon or avocado for a fun twist.
One-Pan Mediterranean Chicken and Potato Bake
Bustling holiday prep left me craving something comforting yet effortless, so I turned to this one-pan wonder that’s become my go-to for busy weeknights. Inspired by sun-drenched Mediterranean flavors, it’s a cozy, aromatic bake that fills the kitchen with the scent of garlic and herbs—perfect for when you want a hearty meal without the pile of dishes. I love how the chicken stays juicy while the potatoes soak up all those delicious juices, making it a hit with my family every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
– 1 large red onion, sliced into wedges
– 1 lemon, sliced into rounds
– 4 cloves garlic, minced
– 2 tbsp olive oil
– 1 tbsp dried oregano
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and lightly grease a large baking sheet or roasting pan with olive oil.
2. In a large bowl, combine the chicken thighs, potato cubes, red onion wedges, and lemon rounds.
3. Add the minced garlic, olive oil, dried oregano, smoked paprika, salt, and black pepper to the bowl.
4. Toss everything together until the chicken and vegetables are evenly coated with the oil and spices.
5. Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken thighs are not overlapping.
6. Bake in the preheated oven for 45 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
7. Remove the pan from the oven and let it rest for 5 minutes to allow the juices to redistribute.
8. Sprinkle the chopped fresh parsley over the top before serving.
The chicken emerges tender and flavorful, while the potatoes turn golden and crisp at the edges, soaking up the zesty lemon and garlic notes. Serve it straight from the pan with a side of crusty bread to mop up the savory juices, or add a dollop of tzatziki for a cool, creamy contrast that brightens the whole dish.
Buffalo Chicken and Potato Casserole
Gathering around the table for a cozy weeknight dinner is one of my favorite rituals, especially during the chilly holiday season when everyone craves something hearty and comforting. I often find myself reaching for this Buffalo Chicken and Potato Casserole—it’s a crowd-pleaser that combines spicy, tangy flavors with creamy, cheesy goodness, and it’s surprisingly simple to throw together after a long day. Honestly, I love how the potatoes soak up all that zesty sauce, making every bite a perfect balance of heat and comfort.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 lbs russet potatoes, peeled and diced into 1/2-inch cubes
– 1 cup buffalo sauce
– 1/2 cup ranch dressing
– 1 cup shredded cheddar cheese
– 1/2 cup shredded mozzarella cheese
– 2 tbsp unsalted butter, melted
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with non-stick cooking spray.
2. In a large mixing bowl, combine the diced chicken, diced potatoes, buffalo sauce, ranch dressing, melted butter, garlic powder, black pepper, and salt, tossing until everything is evenly coated. Tip: For extra flavor, let the mixture marinate in the refrigerator for 15 minutes before baking.
3. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
4. Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
5. Remove the foil and sprinkle the shredded cheddar cheese and shredded mozzarella cheese evenly over the top of the casserole.
6. Return the dish to the oven, uncovered, and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown and the chicken is cooked through to an internal temperature of 165°F. Tip: If the cheese isn’t browning to your liking, switch the oven to broil for the last 2-3 minutes, watching closely to prevent burning.
7. Remove the casserole from the oven and let it rest for 5 minutes before serving to allow the flavors to meld. Tip: This resting time helps the sauce thicken slightly for a better texture.
8. Serve the casserole hot, garnished with extra ranch dressing or chopped green onions if desired.
Buttery, tender potatoes and juicy chicken mingle with that signature buffalo kick, creating a dish that’s both spicy and soothing—perfect for game days or a fuss-free family dinner. I love scooping it into bowls with a side of crisp celery sticks to cut through the richness, or piling it onto toasted buns for an epic sandwich twist.
Herbed Lemon Chicken and Potato Casserole
There’s something so comforting about a one-pan meal that fills the kitchen with the aroma of herbs and lemon, especially on a busy weeknight when I’m craving something hearty yet simple. I often make this casserole on Sundays to have leftovers for the week—it’s become a family favorite that even my picky eaters devour. This Herbed Lemon Chicken and Potato Casserole is my go-to for a cozy, no-fuss dinner that feels both rustic and refreshing.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 2 pounds boneless, skinless chicken breasts
– 2 pounds Yukon Gold potatoes
– 1/4 cup olive oil
– 1/4 cup fresh lemon juice
– 4 cloves garlic
– 2 tablespoons fresh rosemary
– 2 tablespoons fresh thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 lemon
Instructions
1. Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish with olive oil from the measured amount.
2. Cut the chicken breasts into 1-inch cubes and place them in a large mixing bowl.
3. Peel the Yukon Gold potatoes and cut them into 1/2-inch cubes, then add them to the bowl with the chicken.
4. Mince the garlic cloves finely and chop the fresh rosemary and thyme leaves, discarding any tough stems.
5. In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper until well combined.
6. Pour the herb-lemon mixture over the chicken and potatoes in the large bowl, and toss everything thoroughly to coat evenly.
7. Transfer the coated chicken and potatoes to the prepared baking dish, spreading them out in a single layer for even cooking.
8. Slice the remaining lemon into thin rounds and arrange them on top of the chicken and potato mixture.
9. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
10. Remove the foil and continue baking uncovered for 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and golden brown.
11. Let the casserole rest for 5 minutes before serving to allow the juices to redistribute.
During baking, the lemon slices caramelize slightly, adding a subtle sweetness that balances the tangy herbs. I love how the potatoes soak up all the flavorful juices, becoming creamy inside with crispy edges—it’s perfect served straight from the dish with a side of steamed greens or crusty bread for soaking up every last bit.
Smoky Paprika Chicken and Potato Bake
Out of all the cozy one-pan dinners I make during the holiday rush, this smoky paprika chicken and potato bake is the one that saves my sanity. It’s the kind of hands-off meal that fills the kitchen with the most incredible aroma while I wrap last-minute gifts or just collapse on the couch after a long day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
– 1 large yellow onion, sliced
– 4 cloves garlic, minced
– 2 tbsp olive oil
– 2 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup chicken broth
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 400°F (200°C).
2. Pat the 1.5 lbs boneless, skinless chicken thighs completely dry with paper towels; this helps the seasoning stick and promotes better browning.
3. In a large bowl, combine the 2 tbsp olive oil, 2 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper to form a paste.
4. Add the dried chicken thighs to the bowl and rub the spice paste evenly over all sides of each piece.
5. Place the 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes, and the 1 large yellow onion, sliced, in a 9×13 inch baking dish.
6. Scatter the 4 cloves garlic, minced, over the potatoes and onion.
7. Nestle the seasoned chicken thighs on top of the potato mixture in a single layer.
8. Pour the 1/2 cup chicken broth carefully into the bottom corner of the dish to avoid washing the seasoning off the chicken.
9. Cover the baking dish tightly with aluminum foil and bake at 400°F for 25 minutes. A tight seal with foil is my trick for keeping everything moist and ensuring the potatoes steam-tenderize.
10. Remove the foil and continue baking, uncovered, for 20 more minutes, or until the chicken thighs reach an internal temperature of 165°F and the potatoes are fork-tender and golden at the edges.
11. Remove the dish from the oven and let it rest for 5 minutes; this allows the juices to redistribute back into the chicken.
12. Sprinkle the finished bake with the 2 tbsp chopped fresh parsley before serving.
Let the chicken rest creates the most tender, juicy bites that pair perfectly with the soft, paprika-infused potatoes. The smokiness from the paprika is deep and warm without being spicy, making it a crowd-pleaser for all ages—I love serving it straight from the baking dish with a simple green salad on the side for a complete, comforting meal.
Creamy Mushroom Chicken and Potato Casserole
Perfect for those chilly evenings when you want something comforting without spending hours in the kitchen, this creamy mushroom chicken and potato casserole has become my family’s favorite weeknight rescue. I first threw it together on a busy Tuesday when my pantry was looking sparse, and now it’s a regular in our rotation—it’s that forgiving and delicious.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1.5 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Add the cubed chicken, season with 1/4 tsp salt and 1/8 tsp black pepper, and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides. Tip: Don’t overcrowd the pan—cook in batches if needed for better browning.
- Transfer the chicken to the prepared baking dish using a slotted spoon.
- In the same skillet, add the remaining 1 tbsp olive oil and 1 tbsp butter over medium heat.
- Add the diced potatoes and cook for 8-10 minutes, stirring every 2 minutes, until they start to soften and turn golden at the edges.
- Add the sliced mushrooms and diced onion to the skillet and cook for 5 minutes, stirring frequently, until the mushrooms release their moisture and the onions become translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetable mixture and cook for 1 minute, stirring constantly to coat everything evenly.
- Gradually pour in the chicken broth while whisking continuously to prevent lumps from forming.
- Add the heavy cream, dried thyme, paprika, remaining 1/4 tsp salt, and remaining 1/8 tsp black pepper, then bring the mixture to a gentle simmer.
- Cook for 3-4 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
- Pour the creamy vegetable mixture over the chicken in the baking dish and stir gently to combine.
- Top evenly with the shredded mozzarella and grated Parmesan cheese.
- Bake uncovered at 375°F for 25-30 minutes, until the cheese is melted and bubbly and the potatoes are fork-tender. Tip: For extra browning, broil for the final 2-3 minutes while watching closely.
- Remove from the oven and let rest for 5 minutes before serving to allow the sauce to thicken slightly.
- Garnish with chopped fresh parsley.
Golden and bubbling straight from the oven, this casserole delivers creamy, savory comfort in every bite—the tender chicken and potatoes soak up the rich mushroom sauce beautifully. I love serving it with a simple green salad to cut through the richness, and the leftovers reheat wonderfully for lunch the next day.
BBQ Chicken and Sweet Potato Casserole
Zipping through the holiday rush, I found myself craving something hearty yet simple—a dish that could feed a crowd with minimal fuss. That’s when this BBQ Chicken and Sweet Potato Casserole became my go-to, blending smoky flavors with cozy comfort in one pan. I love how it fills the kitchen with a warm, inviting aroma, perfect for those busy December evenings when you want a satisfying meal without the stress.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
– 1 medium yellow onion, diced
– 1 cup BBQ sauce
– 1/2 cup chicken broth
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup shredded cheddar cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
2. In a large skillet over medium-high heat, heat 2 tbsp olive oil until shimmering, about 1 minute.
3. Add the diced chicken breasts to the skillet and cook for 5-7 minutes, stirring occasionally, until browned on all sides and no longer pink inside.
4. Transfer the cooked chicken to the prepared baking dish, spreading it evenly across the bottom.
5. In the same skillet, add the diced sweet potatoes and onion, cooking over medium heat for 8-10 minutes until the onions are translucent and the sweet potatoes start to soften.
6. Tip: Don’t overcrowd the skillet—this ensures the vegetables caramelize nicely without steaming.
7. Stir in the garlic powder, smoked paprika, salt, and black pepper with the sweet potato mixture, cooking for 1 more minute to toast the spices.
8. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom to enhance the flavor.
9. Add the BBQ sauce to the skillet, stirring until everything is well combined and heated through, about 2 minutes.
10. Tip: Use a wooden spoon to mix gently—it prevents the sweet potatoes from breaking apart too much.
11. Pour the BBQ and vegetable mixture over the chicken in the baking dish, spreading it evenly to cover.
12. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
13. Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly and the casserole is heated through.
14. Tip: Check at 25 minutes—if the top isn’t golden brown, broil for 1-2 minutes, watching closely to avoid burning.
15. Remove the casserole from the oven and let it rest for 5 minutes to set before serving.
16. Garnish with chopped fresh parsley just before serving.
Vibrant and satisfying, this casserole boasts tender chicken and sweet potatoes in a smoky BBQ glaze, with a gooey cheese topping that adds a creamy contrast. Serve it straight from the dish for a family-style meal, or pair it with a crisp green salad to balance the richness—it’s a versatile crowd-pleaser that’s as delicious as it is easy.
Spinach Artichoke Chicken and Potato Bake
Kind of like a cozy hug in a baking dish, this Spinach Artichoke Chicken and Potato Bake is my go-to when I want something comforting but don’t want to spend all evening in the kitchen. It’s a one-pan wonder that always reminds me of those busy weeknights when my family craves something hearty yet simple.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
– 1 (14 oz) can artichoke hearts, drained and quartered
– 5 oz fresh spinach, roughly chopped
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 cup heavy cream
– 1/2 cup sour cream
– 4 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F.
2. In a large mixing bowl, toss the cubed chicken and potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread the chicken and potatoes in a single layer in a 9×13 inch baking dish.
4. Bake at 375°F for 25 minutes, until the potatoes are fork-tender and the chicken is cooked through with no pink remaining.
5. While baking, in a medium bowl, combine 1 cup heavy cream, 1/2 cup sour cream, 4 cloves minced garlic, and 1 tsp dried oregano; whisk until smooth.
6. Remove the baking dish from the oven and evenly scatter 1 (14 oz) can quartered artichoke hearts and 5 oz chopped fresh spinach over the chicken and potatoes.
7. Pour the cream mixture evenly over the entire dish.
8. Sprinkle 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese on top.
9. Return the dish to the oven and bake at 375°F for an additional 20 minutes, until the cheese is melted and bubbly with golden spots.
10. Let the bake rest for 5 minutes before serving to allow the sauce to thicken slightly.
Every bite offers a creamy, cheesy texture with tender chicken and potatoes, balanced by the slight tang from artichokes and freshness of spinach. I love serving it straight from the dish with a simple green salad or crusty bread to soak up the delicious sauce.
Pesto Chicken and Potato Casserole
A cozy, comforting casserole is my go-to for busy weeknights, and this pesto chicken and potato version has become a family favorite after I first whipped it up during a hectic holiday season—it’s the kind of dish that makes the house smell amazing while practically cooking itself. I love how it brings together tender chicken, creamy potatoes, and vibrant pesto in one pan, with minimal fuss and maximum flavor, perfect for those evenings when you want something hearty without spending hours in the kitchen.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
– 1 cup basil pesto
– 1 cup heavy cream
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp garlic powder
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil from the 2 tbsp portion.
2. In a large bowl, toss the 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes, with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder until evenly coated.
3. Spread the 2 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes, in an even layer at the bottom of the prepared baking dish.
4. Arrange the seasoned chicken cubes evenly over the potatoes in the dish.
5. In a medium bowl, whisk together 1 cup basil pesto and 1 cup heavy cream until smooth and well combined.
6. Pour the pesto-cream mixture evenly over the chicken and potatoes in the baking dish, using a spoon to gently spread it to cover all ingredients.
7. Sprinkle 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese evenly over the top of the casserole.
8. Cover the baking dish tightly with aluminum foil and bake in the preheated 375°F oven for 30 minutes.
9. Remove the foil and continue baking uncovered for an additional 15 minutes, or until the cheese is golden brown and bubbly and the internal temperature of the chicken reaches 165°F when checked with a meat thermometer.
10. Let the casserole rest for 5 minutes after removing it from the oven to allow the sauce to thicken slightly before serving.
Golden and bubbling straight from the oven, this casserole delivers a creamy, herbaceous pesto sauce that clings to every bite of tender chicken and soft potatoes, with a crispy cheese topping adding a delightful contrast. I often serve it with a simple green salad to balance the richness, and leftovers reheat beautifully for a quick lunch the next day—if there are any leftovers, that is!
Sun-Dried Tomato Chicken and Potato Bake
Unbelievably cozy and packed with flavor, this Sun-Dried Tomato Chicken and Potato Bake is my go-to weeknight dinner when I want something hearty without spending hours in the kitchen. I first made it for a potluck last winter, and now my friends request it every time we gather—it’s that kind of crowd-pleaser that feels special yet totally doable. Honestly, I love how the sun-dried tomatoes add a sweet-tangy punch that makes the whole dish sing.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
– 1 cup sun-dried tomatoes in oil, drained and chopped
– 1/2 cup chicken broth
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1 tbsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large bowl, combine the chicken thighs, potato cubes, sun-dried tomatoes, chicken broth, olive oil, minced garlic, dried oregano, salt, and black pepper; toss everything until evenly coated.
3. Transfer the mixture to the prepared baking dish, spreading it into a single layer for even cooking.
4. Bake uncovered at 400°F for 40 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
5. Remove the dish from the oven and sprinkle the grated Parmesan cheese evenly over the top.
6. Return the dish to the oven and bake for an additional 5 minutes, just until the cheese is melted and lightly golden.
7. Let the bake rest for 5 minutes out of the oven to allow the juices to settle, then garnish with chopped fresh parsley before serving.
Kick back and enjoy this dish straight from the oven—the chicken stays incredibly juicy, while the potatoes soak up all those savory juices and sun-dried tomato goodness. I love serving it over a bed of steamed greens or with crusty bread to mop up the sauce; it’s a comforting meal that always leaves everyone asking for seconds.
Thai Peanut Chicken and Potato Casserole
Baking this Thai Peanut Chicken and Potato Casserole always reminds me of those cozy winter evenings when I crave something hearty yet bursting with flavor—it’s become my go‑one‑pot wonder for busy weeknights. I love how the creamy peanut sauce melds with tender chicken and potatoes, creating a dish that’s both comforting and excitingly different from the usual casseroles.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1‑inch cubes
– 2 large russet potatoes, peeled and diced into 1‑inch cubes
– 1 cup creamy peanut butter
– 1 cup coconut milk
– 1/4 cup soy sauce
– 2 tbsp lime juice
– 2 tbsp brown sugar
– 1 tbsp grated fresh ginger
– 2 cloves garlic, minced
– 1 tbsp vegetable oil
– 1/2 tsp red pepper flakes
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13‑inch baking dish with vegetable oil.
2. In a large bowl, whisk together the peanut butter, coconut milk, soy sauce, lime juice, brown sugar, ginger, garlic, and red pepper flakes until smooth—tip: if the peanut butter is stiff, warm it slightly for easier mixing.
3. Add the chicken cubes and potato cubes to the bowl, tossing thoroughly to coat everything evenly with the sauce.
4. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
5. Cover the dish tightly with aluminum foil and bake at 375°F for 30 minutes.
6. Remove the foil and continue baking uncovered for 15 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are fork‑tender—tip: give the dish a gentle stir halfway through to prevent sticking.
7. Let the casserole rest for 5 minutes after removing it from the oven to allow the sauce to thicken slightly.
8. Sprinkle the chopped cilantro over the top before serving.
9. Serve hot directly from the baking dish.
Allowing the casserole to rest briefly gives the sauce a luscious, cling‑to‑every‑bite texture, while the hint of lime and ginger brightens the rich peanut flavor. I love scooping it over steamed jasmine rice or pairing it with a crisp cucumber salad for a complete meal that’s as vibrant as it is satisfying.
Jalapeño Popper Chicken and Potato Bake
Last weekend, I was craving something spicy and comforting after a long day of holiday shopping, and this Jalapeño Popper Chicken and Potato Bake was the perfect solution—it’s become my go-to for feeding a crowd without fuss. I love how the creamy filling and crispy topping come together in one dish, making it ideal for busy weeknights or casual gatherings.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs boneless, skinless chicken breasts
– 4 medium russet potatoes
– 8 oz cream cheese, softened
– 1 cup shredded cheddar cheese
– 6 jalapeños, seeded and diced
– 1/2 cup sour cream
– 1/4 cup mayonnaise
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1/4 cup breadcrumbs
– 2 tbsp melted butter
Instructions
1. Preheat the oven to 375°F and grease a 9×13-inch baking dish with cooking spray.
2. Cut the chicken breasts into 1-inch cubes and place them in the prepared baking dish.
3. Peel and dice the potatoes into 1/2-inch cubes, then scatter them evenly over the chicken.
4. In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapeños, sour cream, mayonnaise, garlic powder, onion powder, salt, and black pepper until smooth.
5. Spread the cream cheese mixture evenly over the chicken and potatoes in the baking dish, covering them completely.
6. In a small bowl, mix the breadcrumbs with the melted butter until coated, then sprinkle the mixture over the top of the casserole.
7. Bake in the preheated oven for 45 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the topping is golden brown.
8. Remove the bake from the oven and let it rest for 5 minutes before serving to allow the flavors to meld.
9. For a crispier topping, broil the bake for an additional 2-3 minutes at the end of cooking, watching closely to prevent burning.
10. Serve the bake hot, garnished with extra jalapeño slices if desired.
From the first bite, you’ll notice the creamy, spicy filling melds beautifully with the tender chicken and potatoes, while the buttery breadcrumbs add a satisfying crunch. I love pairing it with a simple green salad to balance the richness, or scooping leftovers into tortillas for a quick lunch the next day—it reheats wonderfully in the oven to keep that crispy texture intact.
French Onion Chicken and Potato Casserole
Pulling together a cozy, comforting meal for a chilly December evening is one of my favorite kitchen rituals, and this French Onion Chicken and Potato Casserole has become my go-to for its rich, savory flavors that feel like a warm hug. I love how it transforms simple ingredients into something truly special, perfect for a festive dinner or a relaxed family meal.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 2 tbsp olive oil
– 3 large yellow onions, thinly sliced
– 1 tsp granulated sugar
– 1 tsp salt
– 1/2 tsp black pepper
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 2 cups beef broth
– 2 lbs boneless, skinless chicken thighs
– 2 lbs Yukon Gold potatoes, sliced 1/4-inch thick
– 2 cups shredded Gruyère cheese
– 1 tbsp fresh thyme leaves
Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat 2 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium heat.
3. Add 3 large yellow onions, thinly sliced, and cook for 10 minutes, stirring occasionally.
4. Sprinkle in 1 tsp granulated sugar, 1 tsp salt, and 1/2 tsp black pepper, then continue cooking for another 20-25 minutes until the onions are deeply caramelized and golden brown, stirring every 5 minutes to prevent burning—this low-and-slow process is key for that signature French onion flavor.
5. Stir in 4 cloves garlic, minced, and cook for 1 minute until fragrant.
6. Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits from the bottom, and simmer for 2 minutes until reduced by half.
7. Add 2 cups beef broth and bring to a gentle simmer for 5 minutes, then remove from heat.
8. Arrange 2 lbs Yukon Gold potatoes, sliced 1/4-inch thick, in an even layer in a 9×13-inch baking dish.
9. Place 2 lbs boneless, skinless chicken thighs evenly over the potatoes.
10. Pour the onion-broth mixture evenly over the chicken and potatoes.
11. Cover the baking dish tightly with aluminum foil and bake at 375°F for 40 minutes.
12. Remove the foil and sprinkle 2 cups shredded Gruyère cheese and 1 tbsp fresh thyme leaves over the top.
13. Return to the oven, uncovered, and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown, and the chicken reaches an internal temperature of 165°F—using a meat thermometer ensures perfectly cooked chicken every time.
14. Let the casserole rest for 10 minutes before serving to allow the juices to redistribute, which keeps it moist and flavorful.
Vibrant with melty cheese and tender chicken, this casserole delivers a delightful contrast of textures from the creamy potatoes to the savory caramelized onions. Serve it straight from the baking dish with a crisp green salad or crusty bread to soak up every last bit of the rich sauce—it’s a crowd-pleaser that tastes even better as leftovers the next day.
Tuscan Chicken and Potato Bake
Kicking off the holiday season with a cozy, one-pan wonder that’s become my go‑to for feeding a crowd without fuss—this Tuscan Chicken and Potato Bake is all about rustic comfort. I first whipped it up during a busy week when I craved something hearty yet hands‑off, and now it’s a staple in my winter rotation, perfect for those chilly evenings when you want minimal cleanup but maximum flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs boneless, skinless chicken thighs
– 1.5 lbs Yukon Gold potatoes, cut into 1‑inch cubes
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1/4 cup sun‑dried tomatoes, chopped
– 3 tbsp olive oil
– 2 tbsp Italian seasoning
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup shredded Parmesan cheese
– 2 cups fresh spinach
Instructions
1. Preheat your oven to 400°F and lightly grease a 9×13‑inch baking dish with olive oil.
2. In a large bowl, combine the chicken thighs, potato cubes, olive oil, Italian seasoning, garlic powder, salt, and black pepper; toss until evenly coated.
3. Arrange the chicken and potatoes in a single layer in the prepared baking dish.
4. Bake uncovered at 400°F for 25 minutes, until the potatoes start to soften and the chicken is lightly browned.
5. While baking, whisk together the heavy cream and chicken broth in a small bowl.
6. Remove the dish from the oven and pour the cream mixture evenly over the chicken and potatoes.
7. Scatter the sun‑dried tomatoes and shredded Parmesan cheese on top.
8. Return the dish to the oven and bake for an additional 20 minutes at 400°F, until the sauce is bubbly and the cheese is golden.
9. Take the dish out and gently fold in the fresh spinach until it wilts from the residual heat.
10. Let the bake rest for 5 minutes before serving to allow the flavors to meld.
After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’. As you scoop into this bake, you’ll love how the creamy sauce clings to the tender chicken and soft potatoes, with pops of tangy sun‑dried tomatoes and wilted spinach adding freshness. For a fun twist, serve it over crusty bread to soak up every last drop, or top with extra Parmesan and a sprinkle of red pepper flakes for a bit of heat.
Greek Yogurt Chicken and Potato Casserole
Dinner prep just got a whole lot easier with this cozy, one-pan wonder. As a busy food blogger, I’m always on the lookout for hearty meals that feel special but don’t require me to stand over the stove for hours—this casserole, with its creamy Greek yogurt sauce, is my new weeknight hero. It’s the kind of dish that fills the kitchen with the most comforting aroma, reminding me of the simple, satisfying dinners my mom used to make after a long day.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 lbs Yukon Gold potatoes, cut into 1-inch cubes
– 1 cup plain Greek yogurt (full-fat recommended)
– 1/2 cup chicken broth
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1 tbsp dried oregano
– 1 tsp paprika
– 1 tsp salt
– 1/2 tsp black pepper
– 1 lemon, juiced (about 3 tbsp)
– 1/2 cup grated Parmesan cheese
– Fresh parsley, chopped (for garnish)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large mixing bowl, combine the cubed chicken and potatoes.
3. In a separate medium bowl, whisk together the Greek yogurt, chicken broth, 1/4 cup olive oil, minced garlic, dried oregano, paprika, salt, black pepper, and lemon juice until smooth.
4. Pour the yogurt mixture over the chicken and potatoes, and toss thoroughly to coat every piece evenly.
5. Transfer the mixture to the prepared baking dish, spreading it into a single layer.
6. Cover the dish tightly with aluminum foil and bake at 375°F for 30 minutes.
7. Remove the foil, sprinkle the grated Parmesan cheese evenly over the top, and bake uncovered for an additional 25 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F) and the potatoes are fork-tender.
8. Let the casserole rest for 5 minutes after removing it from the oven to allow the sauce to thicken slightly.
9. Garnish with chopped fresh parsley before serving.
So creamy and tender, this casserole delivers a tangy, herby flavor that pairs perfectly with the hearty potatoes. Serve it straight from the dish for a family-style meal, or spoon it over a bed of steamed greens for a lighter twist—it’s versatile enough to become a regular in your rotation.
Summary
Zesty, comforting, and endlessly versatile, these creamy chicken and potato casseroles are your ticket to cozy weeknight dinners. We hope you find a new family favorite among these 20 recipes! Give one a try, leave a comment telling us which one you loved, and don’t forget to share this roundup on Pinterest to spread the comfort.
