Dump-and-Bake Chicken Potato Casserole

5 from 2 votes

An easy comfort food dinner comes together in just minutes with this dump-and-bake chicken and potato casserole!

Course Dinner

Cuisine American, Southern

Keyword chicken and potato casserole, chicken and potatoes casserole, chicken potato casserole

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 580kcal

Author Blair Lonergan

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

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.

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.

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.