This cheesy chicken and potato casserole has a crunchy topping and is an absolutely delicious family friendly meal. All you need is a vegetable and dinner is done!
If you are looking for a hearty and tasty meal, you are in the right place. The combination of chicken tenderloins and cheesy potatoes is hard to pass up. When they are baked together the flavor combination is magnified.
Add some cheese and a crunchy topping and it is even harder to say no. Luckily this recipe is easy to make, so you can see for yourself!
I have been seeing some posts on social media calling for the comeback of the cream of something casserole and I am here for it. While it is fun to make something aesthetic and modern, there is something so cozy and nostalgic about classic casserole recipes.
This recipe is a great way to get that perfect combination on the table with very few dirty dishes. Not to mention it is loaded with flavor.
It is a twist on a pork chop and potato casserole my mother-in-law gave me a few years ago. It’s kind of like a cross between that and my mom’s buffalo chicken casserole.
You get a meal that is creamy and comforting. It is hard to beat that combination.
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Carlee’s Tips and Tricks
I like using chicken tenderloins because they are a great size. If you want to use chicken breasts or thighs, just cut them into smaller pieces before laying them on top so that they cook evenly.
Feel free to use the shredded hash browns instead of the square southern style if you prefer. Both work well.
You can even use O’Brien potatoes with onions and peppers if your family will go for it! It’s such an easy way to add more veggies to the meal.
If you want to shave a few minutes off of the bake time, defrost the hash browns. Just put them in the fridge at the same time you pull the chicken out of the freezer. You can take about 10 minutes off of the covered bake time if the potatoes aren’t frozen.
Go ahead and put the ingredients on your shopping list for next week as well. I can see this becoming a regular addition to your menu, I know it is on ours.
Cheesy Chicken and Potato Casserole
Ingredients
- 40 ounces chicken tenderloins defrosted
- 32 ounces frozen Southern style hash browns
- 1 10.5 oz. can cream of chicken soup
- ½ cup milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese
- ½ teaspoon seasoned salt
- ¼ teaspoon ground black pepper
- 1 cup french fried onions
Instructions
- Preheat your oven to 375℉ and grease a 9×13-inch pan.
- In a large bowl, stir together 32 ounces frozen Southern style hash browns, 1 10.5 oz. can cream of chicken soup, ½ cup milk, ½ cup sour cream, and 1 cups shredded cheddar cheese. Spread the mixture in the bottom of the greased pan.
- Arrange 40 ounces chicken tenderloins over the potatoes trying to overlap the pieces as little as possible. Sprinkle with ½ teaspoon seasoned salt and ¼ teaspoon ground black pepper.
- Spray a piece of foil with nonstick spray and place spray side down over the casserole. Bake covered for 50 minutes.
- Remove the foil and sprinkle the top of the casserole with 1 cup french fried onions and 2 cups shredded cheddar cheese.
- Reduce the heat to 350℉ and return the casserole to the oven uncovered. Bake for 20 more minutes. The cheesy potato mixture should be bubbly and the chicken should be at least 165℉ when checked with a meat thermometer.
- Allow to rest for about 10 minutes and then serve.
Notes
- Feel free to use shredded hash browns or O’brien potatoes if you want.
- If you are using chicken thighs or breasts, cut into smaller pieces to ensure even cooking.
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