The easiest from-scratch chicken casserole your family will love.


  • 1 1/2 pounds yukon gold potatoes
  • 2 scallions
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon salt (divided)
  • black pepper
  • 1 1/2 pounds cooked chicken (diced or shredded)
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 cup sour cream
  • 4 ounces shredded cheddar cheese


  1. Preheat the oven to 400° F.
  2. Spray a 9x13” casserole dish with nonstick cooking spray.
  3. Dice the potatoes into 3/4” pieces and place in the casserole dish. Finely mince the scallion and set aside.
  4. Drizzle the olive oil over the potatoes and season with 1/2 tsp. salt and black pepper, to taste. Stir with a rubber spatula to coat the potatoes in oil.
  5. Transfer the casserole dish to the middle rack of the oven.
  6. Roast the potatoes for 15 minutes, until they are tender but slightly underdone, and just starting to brown.
  7. Place the cooked chicken in a large mixing bowl. Season with 1/2 tsp. salt and black pepper, to taste. Add the garlic powder, paprika, minced scallion, and sour cream.
  8. Remove the potatoes from the oven and transfer to the mixing bowl. Stir the mixture with a rubber spatula until the chicken and potatoes are thoroughly coated in the sour cream.
  9. Transfer the chicken and potato mixture to the casserole dish and smooth into an even layer. Sprinkle the shredded cheddar cheese over the top.
  10. Transfer the casserole dish to the middle rack of the preheated oven.
  11. Bake the casserole for 12-15 minutes, until the cheese is melted and lightly golden brown.
  12. Carefully remove the casserole dish from the oven. Allow it to rest for 5 minutes before serving.
  13. Plate the creamy chicken and potato casserole and serve immediately.
Discover more recipes from Yummly


Yummly User