Creamy Chicken Potato Casserole
Layers of tender potatoes, juicy chicken, mushrooms, and peas baked in a rich creamy sauce under a golden blanket of melted cheese. Comfort food with an irresistible cheese pull.
Equipment
- 1 | 9x13 Baking Dish | greased |
- 1 | Large skillet |
- 1 | Saucepan |
- 1 | Wooden spoon |
- 1 | Knife and cutting board |
- 1 | Spatula | for serving
Ingredients
- 4 | medium | potatoes | peeled and sliced
- 1.5 | lbs | chicken breast | cut into bite-sized pieces
- 8 | oz | mushrooms | sliced
- 1 | | red bell pepper | diced
- 1 | cup | frozen peas |
- 2 | cups | shredded mozzarella |
- 1 | cup | heavy cream |
- 1 | cup | milk |
- 2 | tbsp | butter |
- 2 | cloves | garlic | minced
- 1 | tsp | dried thyme |
- | | salt and pepper | to taste
- | | fresh parsley | for garnish
Instructions
- Preheat oven to 375°F and grease a 9x13 baking dish.
- Peel and slice potatoes into even rounds; arrange in the bottom of the dish.
- Sauté chicken pieces with mushrooms and red pepper until just cooked; season with thyme, salt, and pepper.
- Melt butter, cook garlic briefly, then whisk in cream and milk; simmer until slightly thickened.
- Stir chicken mixture and peas into the sauce.
- Spoon the filling evenly over the potato layer.
- Top with shredded mozzarella.
- Bake 30–35 minutes until golden and bubbly.
- Rest 5 minutes, garnish with parsley, and serve.
- Tip: Let the casserole rest so clean slices hold together.
Notes
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat covered in a 350°F oven or microwave individual portions.
Freeze fully baked casserole up to 2 months; thaw overnight before reheating.
For a lighter version, substitute half-and-half for heavy cream.
Reheat covered in a 350°F oven or microwave individual portions.
Freeze fully baked casserole up to 2 months; thaw overnight before reheating.
For a lighter version, substitute half-and-half for heavy cream.