There’s something incredibly satisfying about a warm, hearty casserole straight out of the oven. Chicken and Potato Casserole with Garlic Parmesan is the perfect comfort food, combining juicy, seasoned chicken with tender, creamy potatoes in a rich, cheesy garlic parmesan sauce. Whether you’re cooking for a family dinner, a potluck, or meal prepping for the week, this dish is a surefire crowd-pleaser.
In this post, we’ll guide you through everything you need to know to make this mouthwatering casserole, from ingredients and preparation steps to variations and serving suggestions. Plus, we’ll share expert tips to ensure your casserole turns out perfect every time.
Ingredients
For the Casserole:
- 2 lbs boneless, skinless chicken breasts or thighs, cubed
- 3 large russet or Yukon gold potatoes, peeled and diced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes (optional, for a little heat)
For the Garlic Parmesan Sauce:
- 3 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (optional, for extra cheesiness)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/4 tsp nutmeg (optional, adds depth)
- 1 tbsp chopped parsley (for garnish)
For the Topping:
- 1/2 cup panko breadcrumbs (for extra crunch)
- 1/4 cup Parmesan cheese
- 1 tbsp melted butter
Step-by-Step Preparation
1. Preheat the Oven and Prepare Ingredients
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Season and Sauté the Chicken
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the cubed chicken and season with salt, black pepper, paprika, oregano, thyme, onion powder, and red pepper flakes.
- Cook for about 5-7 minutes until the chicken is lightly browned but not fully cooked.
- Transfer the chicken to the prepared baking dish.
3. Prepare the Potatoes
- Dice the potatoes into evenly sized cubes to ensure even cooking.
- Toss the potatoes with a little olive oil, salt, and black pepper.
- Spread them evenly over the chicken in the baking dish.
4. Make the Garlic Parmesan Sauce
- In the same skillet, melt the butter over medium heat.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in the flour and cook for another minute to remove the raw flour taste.
- Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps.
- Add Parmesan cheese, mozzarella (if using), salt, black pepper, and nutmeg.
- Stir until the cheese is fully melted and the sauce is smooth and creamy.
- Pour the sauce evenly over the chicken and potatoes in the baking dish.
5. Add the Topping and Bake
- In a small bowl, mix panko breadcrumbs, Parmesan cheese, and melted butter.
- Sprinkle the topping evenly over the casserole.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for another 20-25 minutes until the top is golden brown and the potatoes are tender.
6. Garnish and Serve
- Let the casserole rest for 5 minutes before serving.
- Sprinkle with chopped parsley for a fresh touch.
- Serve warm and enjoy!
Tips for the Best Chicken and Potato Casserole
- Use Yukon Gold or Russet potatoes for the best texture. They hold up well during baking and become beautifully tender.
- Don’t skip the browning step for the chicken. It adds extra flavor and ensures it stays juicy in the casserole.
- For a thicker sauce, let the garlic parmesan sauce simmer for an extra 2-3 minutes before pouring it over the casserole.
- Customize the seasonings to your preference. Add smoked paprika for a richer flavor or a dash of cayenne for spice.
Variations and Substitutions
- Swap the chicken: Try using cooked rotisserie chicken for a quicker version or substitute with turkey for a leaner option.
- Make it vegetarian: Replace the chicken with mushrooms, zucchini, or cauliflower.
- Try different cheeses: Gruyère, cheddar, or gouda can add unique flavors.
- Add veggies: Bell peppers, spinach, or broccoli can be added for extra nutrition and color.
- Use sweet potatoes: Swap regular potatoes with sweet potatoes for a slightly sweeter, more nutrient-dense casserole.
What to Serve with Chicken and Potato Casserole
This dish is hearty on its own, but here are some great pairings:
- A simple green salad with a light vinaigrette balances the richness.
- Steamed or roasted vegetables like asparagus, green beans, or Brussels sprouts.
- Crusty bread to soak up the creamy garlic parmesan sauce.
- A glass of white wine like Chardonnay or Sauvignon Blanc complements the flavors beautifully.
Storage and Reheating Instructions
Refrigeration:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing:
- Freeze before baking for up to 3 months. Thaw overnight in the fridge before baking.
- If freezing after baking, let it cool completely and freeze in portions for easy reheating.
Reheating:
- Reheat in the oven at 350°F for 15-20 minutes until heated through.
- Microwave individual portions for 1-2 minutes.
Final Thoughts
Chicken and Potato Casserole with Garlic Parmesan is the ultimate comfort food that brings together tender chicken, creamy potatoes, and a rich, cheesy sauce. With its easy prep, customizable ingredients, and delicious flavor, it’s a recipe you’ll want to make again and again. Try it today and enjoy a warm, satisfying meal with your loved ones!
Chicken and Potato Casserole with Garlic Parmesan
Description
This Chicken and Potato Casserole with Garlic Parmesan is a rich, creamy, and satisfying dish that brings together tender chicken, golden potatoes, and a luscious garlic parmesan sauce. Perfect for a cozy family dinner, this baked casserole is packed with flavor and easy to make using simple ingredients. Serve it with a side salad or roasted vegetables for a complete meal.
Ingredients
For the Base:
For the Sauce:
For the Topping:
Instructions
Preheat the Oven
- Preheat your oven to 190°C (375°F). Grease a 9x13-inch baking dish with a little olive oil or butter.
Prepare the Chicken and Potatoes
- In a large mixing bowl, toss the chicken cubes, potatoes, onion, garlic, olive oil, salt, pepper, smoked paprika, and oregano together until evenly coated. Transfer the mixture to the prepared baking dish.
Make the Garlic Parmesan Sauce
- In a medium saucepan over medium heat, melt butter and whisk in flour, cooking for about 1 minute. Gradually add warm milk and chicken broth, stirring continuously until smooth. Pour in heavy cream, garlic powder, Parmesan cheese, salt, and pepper. Stir well and simmer for 2-3 minutes until thickened.
Assemble the Casserole
- Pour the garlic parmesan sauce evenly over the chicken and potatoes. Cover with foil and bake for 30 minutes.
Add the Cheese and Bake Again
- Remove the foil and sprinkle the mozzarella and Parmesan cheese evenly over the top. Return to the oven and bake uncovered for an additional 15 minutes, or until the cheese is golden and bubbly.
Garnish and Serve
- Remove the casserole from the oven and let it rest for 5 minutes. Garnish with fresh parsley and serve warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 640.27kcal
- % Daily Value *
- Total Fat 36.32g56%
- Saturated Fat 19.34g97%
- Trans Fat 0.25g
- Cholesterol 153.48mg52%
- Sodium 948.84mg40%
- Potassium 1090.84mg32%
- Total Carbohydrate 34.98g12%
- Dietary Fiber 3.67g15%
- Sugars 5.42g
- Protein 43.03g87%
- Vitamin A 287.14 IU
- Vitamin C 31.65 mg
- Calcium 636.54 mg
- Iron 2.24 mg
- Vitamin D 1.18 IU
- Vitamin E 1.69 IU
- Vitamin K 30.32 mcg
- Thiamin 0.27 mg
- Riboflavin 0.54 mg
- Niacin 10.21 mg
- Vitamin B6 1.23 mg
- Folate 44.77 mcg
- Vitamin B12 1.01 mcg
- Phosphorus 675.68 mg
- Magnesium 87.34 mg
- Zinc 3.08 mg
* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.
Note
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 175°C (350°F) for 15 minutes or microwave in 30-second intervals until heated through.
- Make Ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time.
- Variations: Swap chicken for turkey or tofu for a vegetarian option. You can also add broccoli or spinach for extra veggies.
- Serving Suggestion: Pair with a crisp Caesar salad or roasted vegetables for a well-rounded meal.
