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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!
Table of Contents
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 casserole, dump-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.
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!
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.
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.
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:
- Sour Cream Cornbread, Honey Butter Cornbread, Jalapeno Cheddar Mexican Cornbread, Cast Iron Cornbread, Fluffy Bakery-Style Corn Muffins, Broccoli Cornbread, Southern Cornbread, Jiffy Cornbread with Creamed Corn, Sweet Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, or Corn Sticks
- 3-Ingredient Sour Cream Muffins
- Two-Ingredient Pumpkin Muffins, Pumpkin Bread, or Pumpkin Muffins
- Flaky Buttermilk Biscuits, 3-Ingredient Buttermilk Biscuits, 4-Ingredient Butter Swim Biscuits, 7UP Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Pumpkin Spice Biscuits, Cheddar Biscuits with Chives and Bacon, or Drop Biscuits
- No-Knead Dutch Oven Bread, Jalapeño Cheddar Bread, No-Knead Honey Beer Bread, or Cheddar Chive Beer Bread
- Mixed Greens with Dijon Vinaigrette, Southern Caesar Salad, Classic Caesar Salad, Wedge Salad, or House Salad with Candied Pecans
- Homemade Coleslaw or Vinegar Coleslaw
- Okra and Tomatoes
- Sweet and Spicy Collard Greens with Bacon
- Parmesan Roasted Cauliflower
- Roasted Broccoli or Broccoli and Cheese
- Roasted Asparagus or Sauteed Asparagus
- Amish Green Beans with Brown Butter, Arkansas Green Beans with Bacon, or Southern-Style Green Beans
- Brown Sugar Glazed Carrots
- Sauteed Zucchini or Roasted Yellow Squash
- Fennel Salad with Apples and Creamy Cider Dressing
- Balsamic Roasted Root Vegetables
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.
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.
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.
More Dump-and-Bake Chicken Casserole Recipes to Try
Dump-and-Bake Chicken Chili Casserole
1 hour hr 15 minutes mins
Dump and Bake Chicken Alfredo Pasta Casserole
48 minutes mins
Dump-and-Bake Chicken Parm Casserole
50 minutes mins
Dump-and-Bake Chicken Potato Casserole
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
An easy comfort food dinner comes together in just minutes with this dump-and-bake chicken and potato casserole!
Equipment
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.
- 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.
- Bake, uncovered, until the filling is hot and bubbly and the topping is browned, about 40-45 minutes.
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
Love all your recipes!!
Thank you, Judy!
We loved this recipe!
Thank you, Christine!
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.
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.