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Easy Creamy Chicken and Potato Casserole

Creamy chicken and potato casserole combines tender shredded chicken and diced potatoes in a seasoned sour cream sauce, baked under a buttery cracker and cheddar topping. The casserole bakes covered first, then uncovered until golden and bubbling around the edges.
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Prep Time 15 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 0.5 cup milk
  • 1 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 3 cup chicken shredded, cooked
  • 1 bag (32 oz) frozen diced potatoes thawed and drained if wet
  • 2 cup cheddar cheese shredded, divided
For the topping
  • 1 cup crackers crushed buttery round
  • 3 tbsp butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Assemble the casserole
  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
  3. In a large bowl, whisk together the soup, sour cream, milk, onion powder, garlic powder, salt, and pepper.
  4. Fold in the chicken, potatoes, and 1 cup of the cheddar.
  5. Spread the mixture evenly in the prepared dish.
  6. Cover tightly with foil.
Bake the casserole
  1. Bake covered for 25 to 30 minutes.
  2. Mix the crushed crackers with the melted butter.
  3. Remove the foil.
  4. Scatter the remaining cheddar and cracker mixture over the casserole.
  5. Bake uncovered for 15 to 20 minutes, until the topping is golden, the casserole is bubbling around the edges, and the center reaches 165°F.
  6. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, drain the thawed potatoes if they seem wet. Refrigerate leftovers for 3 to 4 days; freezing is suitable, though the potato texture may soften after thawing. For a gluten-free version, use gluten-free cream of chicken soup and crackers.