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There’s almost zero prep work necessary for this dump-and-bake chicken potato casserole. Just add shredded rotisserie chicken to cheesy sour cream hash browns. It’s the ultimate comfort food dinner!

Overhead image of a plate of dump and bake chicken potato casserole on a wooden table.
Table of Contents
  1. Why You’ll Love This Chicken and Potato Casserole
  2. Ingredients for Chicken and Potatoes Casserole
  3. How to Make Chicken and Potato Casserole
  4. Serving Suggestions
  5. Preparation and Storage Tips
  6. Recipe Variations
  7. Tips for the Best Chicken Potato Casserole Recipe
  8. Dump-and-Bake Chicken Potato Casserole Recipe

I regularly hear from so many of you who love my dump-and-bake recipes for easy weeknight dinners. I have a vast collection of these meals, like this dump-and-bake meatball casseroledump-and-bake ham and cheddar casserole, my kids’ favorite sesame chicken noodles, and dump-and-bake chicken alfredo pasta casserole. This easy chicken and potato casserole has quickly become a new favorite, too!

Why You’ll Love This Chicken and Potato Casserole

  • It’s easy! There’s minimal prep-work necessary, since you basically just stir together the ingredients and pop the dish in the oven.
  • The family-friendly meal includes simple ingredients like chicken, cheese, and potatoes, so it’s widely appealing to both kids and adults. Perfect for church potlucks and weeknight dinners.
  • You can assemble the casserole in advance, and keep it in the fridge until you’re ready to bake it. Convenient!
  • This versatile recipe can take advantage of almost any leftovers that you have on hand. Use leftover turkey instead of chicken, or add diced ham to the potato casserole. A rotisserie chicken keeps it simple, but you can certainly use canned chicken or cook your own chicken at home.
Overhead shot of chicken and potato casserole on a wooden dinner table.

The Best Chicken to Use in a Dump-and-Bake Casserole

You’ll need cooked chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:

  • Boiled and Pulled Chicken: Boil about 1 ½ lbs. of boneless, skinless chicken breasts or boneless skinless chicken thighs until cooked through (about 15 minutes). When cool enough to handle, chop or pull the chicken and use in the recipe.
  • Rotisserie Chicken: This is a great shortcut! Purchase a rotisserie chicken from the grocery store, shred the meat, and use in the recipe as instructed.
  • Purchase Cooked Chicken: Instead of a rotisserie chicken, you can purchase cooked pulled chicken or cooked diced chicken at the grocery store.
  • Leftover Chicken: If you have leftover grilled or baked chicken, put those extras to good use in this casserole.
  • Canned Chicken: Yep, you can even use canned chicken in this casserole!
Chicken potato casserole ingredients spread in a 9 x 13 baking dish.

Ingredients for Chicken and Potatoes Casserole

This is just a quick overview of the ingredients that you’ll need for our favorite chicken and hash brown potato casserole. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

  • Sharp cheddar cheese: every good casserole needs plenty of ooey, gooey, melty cheese. You can sub with just about any cheese that you like (or use a combination). Other good options include Pepper Jack, Monterey Jack, Colby, Colby Jack, mozzarella, gouda, Gruyere, and Swiss.
  • Sour cream: use full-fat sour cream for the best flavor and texture. This gives the creamy sauce a bright, acidic tang.
  • Cream of chicken soup and cream of celery soup: feel free to use any flavors of condensed soups that you prefer. For instance, sub cream of mushroom soup for the cream of celery, or use two cans of cream of chicken.
  • Butter: the melted butter adds flavor and richness to the casserole filling, and to the crunchy topping.
  • Ground black pepper: for extra flavor. Add some kosher salt if you like, too.
  • Chicken: you’ll need cooked chicken for this recipe. Use a store-bought rotisserie chicken for a shortcut, or see my notes above for other options.
  • Frozen shredded hash brown potatoes: I use Ore Ida brand shredded hash browns, but any similar variety will work. You could also use frozen diced hash brown potatoes with peppers and onions if you prefer that texture.
  • Diced pimentos: for color and a bit of extra flavor.
  • Corn Flakes cereal: for a perfectly crispy, crunchy, golden brown topping.
Process shot of a pan of chicken and potato casserole before baking.

How to Make Chicken and Potato Casserole

This recipe is adapted from a breakfast and brunch favorite, our dump-and-bake hash brown casserole. Add some chicken, and suddenly it’s dinner!

I’ve included detailed directions in the recipe card below, but here’s the quick version:

  • Stir together all of the casserole ingredients (except for the topping).
  • Transfer the mixture to a greased 9 x 13-inch pan.
  • Combine crushed Corn Flakes and melted butter. Sprinkle on top.
  • Bake for about 45 minutes.
Square overhead shot of a pan of chicken potato casserole with corn flake crumbs on top.

Serving Suggestions

This cheesy chicken potato casserole goes well with just about any of your favorite sides. Here are a few options that you might enjoy:

Horizontal front shot of a bowl of chicken and potato casserole.

Preparation and Storage Tips

  • Make Ahead: assemble the casserole up to 24 hours in advance. Cover and refrigerate until ready to bake. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes before baking. If the dish is still cold when it goes in the oven, you may need to increase the baking time.
  • Storage: leftovers will keep in an airtight container in the fridge for 3-4 days.
  • How to Freeze: You can safely freeze this dish before baking. Wrapped tightly with both plastic wrap and aluminum foil, the casserole will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight before proceeding with the baking instructions below.
  • How to Reheat: bake in the oven at 350°F for approximately 30 minutes, or until heated through. If you would like to prevent further browning on top, simply place a loose cover of foil over top of the casserole while it’s reheating in the oven. You can also reheat individual servings in the microwave for 30-60 seconds.
Close overhead image of a serving spoon in a pan of chicken and potato casserole.

Recipe Variations

  • Swap out the cheddar cheese for just about any other cheese that you like (or use a combination). Good options include Pepper Jack, Monterey Jack, Colby, Colby Jack, mozzarella, gouda, Gruyere, and Swiss.
  • Use any flavors of condensed soups that you prefer. For instance, sub cream of mushroom soup for the cream of celery soup, or use two cans of cream of chicken soup.
  • Instead of the cooked chicken, use a different meat — such as leftover turkey, diced ham, or browned sausage.
  • Stir additional seasonings into the casserole filling. Good options include garlic powder, onion powder, paprika, basil, oregano, thyme, parsley, and cayenne pepper.
  • Add extra veggies to the casserole, such as diced bell peppers and onions, sliced mushrooms, broccoli florets, frozen peas, corn, or frozen mixed vegetables.
Close up side shot of a bowl of chicken and hash brown potato casserole on a wooden dinner table.

Tips for the Best Chicken Potato Casserole Recipe

  • I use Ore Ida brand shredded hash browns, but any similar variety will work. You could also use frozen diced hash brown potatoes with peppers and onions if you prefer that texture.
  • Thaw the hash browns completely before mixing with the other ingredients.
  • You can use either a package of pre-shredded cheese (for convenience), or a block of cheddar that you grate by hand. Freshly-grated cheese typically has a better taste and texture, but both options work well!
  • To feed a smaller family, cut all of the ingredients in half and bake the casserole in an 8-inch or 9-inch casserole dish.
  • Garnish with chopped fresh parsley, sliced green onion, chives, or other fresh herbs for a bright, flavorful finishing touch.
Serving spoon in a dish of chicken and hash brown potato casserole.

More Dump-and-Bake Chicken Casserole Recipes to Try

Square overhead shot of a bowl of chicken potato casserole.

Dump-and-Bake Chicken Potato Casserole

5 from 3 votes
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings 8 people
Calories 580 kcal
An easy comfort food dinner comes together in just minutes with this dump-and-bake chicken and potato casserole!

Ingredients
  

  • 2 cups (8 ounces) grated sharp cheddar cheese
  • 16 ounces sour cream
  • 1 (10.5 ounce) can condensed cream of chicken soup, not diluted
  • 1 (10.5 ounce) can condensed cream of celery soup, not diluted
  • ½ cup plus 2 tablespoons melted butter, divided
  • ½ teaspoon ground black pepper
  • 3 cups cooked, shredded chicken (such as the meat from a rotisserie chicken)
  • 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
  • 1 (4 ounce) jar diced pimentos, drained and patted dry
  • 2 cups coarsely crushed Corn Flakes cereal (I use about 3 ½ cups of whole Corn Flakes to equal 2 cups crushed)
  • Optional garnish: chopped fresh parsley or other herbs

Instructions

  • Preheat oven to 350°F. Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray; set aside.
  • In a large bowl, whisk or stir together cheddar cheese, sour cream, condensed soups, ½ cup of the melted butter, and the black pepper. Fold in the chicken, thawed shredded potatoes, and pimentos. Taste and season with salt, if necessary. Transfer the mixture to the prepared baking dish.
    Chicken potato casserole ingredients spread in a 9 x 13 baking dish.
  • Prepare the topping for the casserole by combining the crushed Corn Flakes with the remaining 2 tablespoons of melted butter. Sprinkle on top of the potato mixture.
    Process shot of a pan of chicken and potato casserole before baking.
  • Bake, uncovered, until the filling is hot and bubbly and the topping is browned, about 40-45 minutes.
    Overhead shot of chicken and potato casserole on a wooden dinner table.

Notes

  • I use Ore Ida brand shredded hash browns, but any similar variety will work. You could also use frozen diced hash brown potatoes with peppers and onions if you prefer that texture.
  • Thaw the hash browns completely before mixing with the other ingredients.
  • You can use either a package of pre-shredded cheese (for convenience), or a block of cheddar that you grate by hand. Freshly-grated cheese typically has a better taste and texture, but both options work well!
  • To feed a smaller family, cut all of the ingredients in half and bake the casserole in an 8-inch or 9-inch casserole dish.
  • Garnish with chopped fresh parsley, sliced green onion, chives, or other fresh herbs for a bright, flavorful finishing touch.

Nutrition

Serving: 1/8 of the casseroleCalories: 580kcalCarbohydrates: 34gProtein: 28gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 143mgSodium: 723mgPotassium: 808mgFiber: 2gSugar: 5gVitamin A: 1383IUVitamin C: 11mgCalcium: 292mgIron: 4mg
Keyword: chicken and potato casserole, chicken and potatoes casserole, chicken potato casserole
Course: Dinner
Cuisine: American, Southern
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. Judy Rockenback says:

    5 stars
    Love all your recipes!!

    1. Blair Lonergan says:

      Thank you, Judy!

  2. Christine says:

    5 stars
    We loved this recipe!

    1. The Seasoned Mom says:

      Thank you, Christine!

  3. Amber Hogarth says:

    Too wordy. Every single ingredient doesn’t need a backstory. You never say what to set the temperature to, except in the reheat section. This is just a disaster of a recipe to read and follow.

    1. The Seasoned Mom says:

      Hi Amber. The full instructions are at the recipe card at the bottom of the page. You can always skip the rest by clicking the “jump to recipe” button at the top of any post.

    2. Jaime Rogers says:

      Well that wasn’t super nice or supportive of someone trying to spread their thoughts and ideas .. just saying… And do you really not know how to shoot right to the recipe?? Well well, look who is being judgemental…. Someone is taking their time and energy to share something that works for them… You definitely are not required to comment. And shouldn’t, if you are either being rude, or making yourself look ignorant… Questions, great. Opinionated additions, great. Putting someone down… Not great.

    3. Ana says:

      5 stars
      Hi Blair,

      Could this meal be prepped and then frozen? Prepping a bunch of freezer meals for friends who are expecting twins. If not, do you have some other good one pan recipes that freeze well? Thank you!!!

      1. The Seasoned Mom says:

        Hi Ana! You can freeze this dish before baking. Then, it’s easy to pop in the oven! However, we have 50 freezer meals here and these dump-and-bake freezer meals you might find helpful! So nice of you to prep food for your friends.

  4. Jaime Rogers says:

    Question-

    Why not not mix it in the baking dish?? Whole point of dump and run is fewer dishes and less time, right? It there a reason I shouldn’t mix it in the dish I’m baking it in?? Just wondering if I’m skipping an important step, for an important reason. Thank you for your ideas!

    1. Blair Lonergan says:

      Hi, Jaime! You can absolutely mix it right in the dish. I often use a separate mixing bowl for the dump and bake recipes just because it’s easier to stir everything together without spilling or splashing over the edges of the pan. That said, if you’re careful and you have a nice, deep dish, feel free to mix directly in the pan. Hope you enjoy the recipe!