Cozy Up with This Creamy Chicken Casserole and Crispy Roasted Potatoes
Hello there! If you’re anything like me, comfort food is the ultimate hug on a plate, especially after a long day. I love whipping up dishes that feel warm and satisfying but aren’t complicated to throw together. This creamy chicken casserole paired with crispy roasted potatoes fits the bill perfectly. It’s creamy, cheesy, and has that crunchy breadcrumb topping that makes every bite so delightful. Plus, the roasted potatoes on the side are seasoned just right and bake up golden and crispy—pure magic!
Why This Recipe is a Winner
This meal is not only delicious but so practical. You can use leftover cooked chicken or quickly cook chicken breasts or thighs to get started. The creamy base with condensed soup adds that rich flavor without needing tons of ingredients. And the cheese? Well, you can’t go wrong there! It melts beautifully and adds a gooey, indulgent touch. I also love how the crispy topping contrasts nicely with the creamy chicken underneath. Paired with roasted potatoes, you get a full meal that’s hearty, well-balanced, and perfect to share with your family or friends.
Nutritional Benefits You’ll Love
This casserole packs a good punch of protein thanks to the chicken, which helps keep you full and satisfied. The potatoes provide a great source of vitamins like C and B6, as well as potassium and fiber if you leave the skin on. The cheese offers calcium and a bit of fat, which adds to that comforting feel. Using a smaller amount of the creamy soup keeps the dish lighter than some other heavier casseroles, but still very flavorful—and using fresh parsley adds a subtle burst of antioxidants and freshness.
Here’s How to Make This Comforting Chicken Casserole and Roasted Potatoes
Ingredients You’ll Need:
- 2 cups cooked chicken breast or thighs, diced
- 1 can (10.5 oz) condensed cream of chicken or cream of mushroom soup
- 1 to 1½ cups shredded cheese (cheddar, mozzarella, or a blend you love)
- 1 cup breadcrumbs or crushed buttery crackers
- 3 tablespoons butter, melted
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Salt and black pepper to taste
- 4 medium potatoes, cut into wedges
- 2 tablespoons olive oil or vegetable oil
- 1 teaspoon garlic powder (for potatoes)
- 1 teaspoon paprika (optional, for potatoes)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) to get ready for a cozy bake.
- In a big bowl, mix the diced chicken with the condensed soup and shredded cheese. Add salt and pepper to taste and stir everything together until the chicken is nicely coated.
- Grease a casserole dish, then pour the chicken mixture in and spread it out evenly.
- In a smaller bowl, combine your melted butter with the breadcrumbs and chopped parsley. Sprinkle this mixture evenly over the chicken in the casserole dish for that beautiful golden crust.
- Place the casserole uncovered in the oven and bake for 25-30 minutes. You’ll want to watch for that breadcrumb topping to turn golden brown and the casserole to start bubbling.
- While the casserole bakes, toss your potato wedges in the olive oil, garlic powder, paprika (if using), salt, and pepper until each piece is well coated.
- Arrange the potato wedges in a single layer on a baking sheet. They should roast alongside or just before the casserole for about 25-30 minutes, flipping them halfway through to make sure they get crispy and golden on both sides.
- Once everything is done, pull the casserole and potatoes from the oven. Sprinkle extra fresh parsley on top of your casserole for a lovely fresh finish.
- Serve the creamy chicken casserole hot right alongside those crispy roasted potatoes, and enjoy every satisfying bite!
Helpful Tips to Make This Dish Even Better
- Don’t skip the parsley! It really adds a fresh pop of flavor and color that brightens the dish.
- If you like your potatoes extra crispy, try soaking the wedges in cold water for 30 minutes before roasting to remove excess starch.
- Use crushed buttery crackers instead of breadcrumbs for a tastier crunch on top.
- Leftover casserole? Simply reheat in the oven wrapped in foil to keep it moist, or pop it in the microwave for a quick warm-up.
- For a richer casserole, you can add a splash of milk or cream to the chicken mixture before baking.
Equipment You’ll Find Handy
- Large mixing bowl for combining ingredients
- Small bowl for the breadcrumb topping
- Greased casserole dish (about 8×8 inches or similar size)
- Baking sheet for roasting potatoes
- Sharp knife for cutting potatoes and chicken
- Measuring cups and spoons to keep everything accurate
Frequently Asked Questions
- Can I use frozen chicken for this recipe? Absolutely! Just make sure it’s fully thawed and cooked before dicing and adding to the casserole.
- What can I use if I don’t have condensed cream of chicken soup? You could substitute with cream of mushroom soup, or make a quick homemade white sauce if you have time.
- Is this recipe freezer-friendly? Yes! You can freeze the fully baked casserole (without the potatoes) in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Can I make this casserole vegetarian? Definitely! Swap the chicken for cooked veggies like mushrooms, broccoli, or a bean mix and use cream of mushroom soup.
- How do I keep the potatoes crispy? Spread them out on the baking sheet without crowding, and flip halfway through baking for even crispiness.
Let’s Get Cooking!
I really hope you give this creamy chicken casserole and roasted potatoes a try. It’s one of my go-to meals when I want something cozy but still easy to make. If you do, drop a comment or share your photo with me on Pinterest—I love seeing your versions and hearing all about your cooking adventures! Happy cooking!
