Cheesy Chicken and Potato Casserole Recipe
This Cheesy Chicken and Potato Casserole is a comforting, creamy baked dish perfect for a family meal. Boiled potatoes, tender shredded chicken, and sweet corn are combined in a rich cheese sauce, then baked to golden perfection with a bubbly cheesy top. A subtle kick from green chilies and a hint of nutmeg elevate its flavor, making this casserole a guaranteed crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
Sauce Base
- 4 tbsp butter
- 4 tbsp flour
- 3 cups milk
- 1 cup chicken stock
- Pinch of grated nutmeg (optional)
- ½ tsp black pepper
- Salt to taste
Vegetables and Protein
- ½ cup minced onions
- 2–4 count minced green chilies (adjust to spice preference)
- 1 – 1 ½ cups cut up boiled potato
- ¾ – 1 cup sweet corn
- 1 – 1 ½ cups shredded chicken
Cheese
- 2 ½ cups shredded cheese (divided into 1.5 cups and 1 cup portions)
Instructions
- Prepare Baking Dish: Lightly grease a 10-cup baking dish to prevent sticking and ensure easy serving.
- Preheat Oven: Set your oven to 400°F (200°C) to get it ready for baking the casserole.
- Make Roux: In a large pot or Dutch oven, melt the butter over medium heat. Sprinkle in the flour and stir constantly for about 2 minutes to form a smooth paste that will thicken the sauce.
- Add Milk: Gradually whisk in the 3 cups of milk, stirring diligently to avoid lumps. Continue cooking as the mixture thickens and begins to bubble, stirring frequently to create a creamy sauce.
- Flavor the Sauce: Add minced onions, green chilies, nutmeg (if using), black pepper, and chicken stock to the sauce. Cook for an additional 3-5 minutes, allowing flavors to meld.
- Combine Ingredients: Remove the pot from heat. Gently fold in shredded chicken, boiled potatoes, and sweet corn, distributing them evenly throughout the sauce.
- Add Cheese and Adjust Consistency: Stir in 1.5 cups of shredded cheese. If the sauce is too thick, adjust with a little reserved milk to reach desired creaminess. Taste and season with salt accordingly.
- Assemble Casserole: Pour the cheesy chicken mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining 1 cup of shredded cheese on top for a golden crust.
- Bake: Bake in the preheated oven at 400°F (200°C) for 8-10 minutes until bubbly and heated through.
- Broil for Finish: Switch the oven to broil and cook for an additional 2 minutes to brown the cheese topping to a perfect golden finish. Watch closely to avoid burning.
- Serve: Remove from the oven and let it cool slightly before serving to enjoy a creamy, cheesy, and flavorful casserole that will wow your guests.
Notes
- You can adjust the amount of green chilies based on how spicy you like your casserole.
- Use freshly shredded cheese for the best melting quality and flavor.
- For a smoother sauce, ensure you whisk the milk gradually into the roux without lumps.
- Broiling time should be watched carefully to prevent burning the cheese topping.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain texture.
Keywords: Cheesy chicken casserole, chicken and potato casserole, baked chicken casserole, comfort food recipe, cheesy potato casserole
