Cheesy Chicken & Potato Casserole
This Cheesy Chicken & Potato Casserole combines tender Yukon Gold potatoes, cooked chicken, sour cream, and a blend of sharp cheddar and Monterey Jack cheeses. Flavored with garlic, onion, and smoked paprika, it's topped with crispy bacon and green onions for a rich, comforting family dinner.
Ingredients
- 2 pounds Yukon Gold potatoes peeled and cut into 1/2-inch cubes
- 3 cups cooked chicken breast diced or shredded
- 2 cups sharp cheddar cheese freshly shredded, divided
- 1 cup Monterey Jack cheese freshly shredded
- 1 cup full-fat sour cream
- 1/2 cup whole milk
- 4 tablespoons unsalted butter melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon fine sea salt divided
- 1/2 teaspoon freshly ground black pepper
- 6 slices cooked bacon crumbled, divided
- 4 medium green onions thinly sliced; whites and greens divided
Instructions
- Preheat the oven to 375°F (190°C) with the rack in the middle position. Lightly grease a 9x13-inch baking dish with butter or nonstick cooking spray.
- Place the diced potatoes into a 4-quart saucepan, cover with cold water by 1 inch, and add 1/2 teaspoon of salt. Bring to a boil over high heat and simmer for 5 minutes until slightly tender on the edges. Drain well in a colander and let steam dry for 3 to 4 minutes.
- In a large bowl, whisk together the melted butter, sour cream, milk, garlic powder, onion powder, smoked paprika, remaining 1/2 teaspoon salt, and black pepper until completely smooth.
- Gently fold the drained potatoes, cooked chicken, Monterey Jack cheese, 1 cup of sharp cheddar cheese, green onion whites, and half of the crumbled bacon into the sour cream mixture until coated evenly.
- Transfer the mixture to the prepared baking dish and spread into an even layer. Top with the remaining 1 cup of sharp cheddar cheese and remaining bacon.
- Cover the dish tightly with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake uncovered for an additional 10 minutes until the edges bubble vigorously and the cheese is melted with light golden spots.
- Rest for 10 minutes on a heatproof surface to let the sauce set. Garnish with green onion tops and serve warm.
Notes
Parboil the potatoes for 5 minutes, then drain and let them steam dry for 3–4 minutes. Divide the cheddar cheese, salt, bacon, and green onions as directed. Cover the casserole with foil for the first 25 minutes of baking, then uncover and bake for another 10 minutes until bubbly and lightly golden. Let rest for 10 minutes before serving.