Potato and Chicken Casserole

Name: Potato and Chicken Casserole
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8
Ingredients: 2 lbs potatoes, Yukon gold (about 6 medium); 1 onion, minced; 1 carrot, grated; 2-4 garlic cloves, minced; 1 Tablespoon butter or oil; 1- 1 1/2 cups half n half (heated until simmering); salt, pepper, poultry seasoning; 1 Tablespoon dry herbs, seasoning blend; 1/2 teaspoon paprika; 1-2 onions, thinly sliced, optional; 8-10 chicken thighs, boneless, skinless; 3-4 tablespoons mayonnaise or Greek yogurt (you can also brush the chicken with olive oil or avocado oil instead); 6 oz grated cheese (Mozzarella, Provolone, Monterey Jack, Colby, Gruyere, etc.); 1/4 cup Parmesan cheese, optional

77 comments
October 24, 2024
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Discover the ultimate comfort food with this delicious Potato Chicken Casserole! Tender potatoes, carrots, and savory onions come together, topped with juicy chicken and a golden, cheesy crust.

This Potato Chicken Casserole has been a beloved staple in our family for years, and I still can’t get enough of it! It has a delightful Soviet flair that instantly transports me back to my warm, nostalgic memories of our beloved Belarusian cuisine. Unlike many casseroles that can feel heavy, this dish strikes the perfect balance—it’s hearty yet not too heavy, combining potatoes and juicy chicken in one delightful pan.

The potatoes are tender and full of flavor while still holding their shape, and I love cutting them into long strips for that perfect texture and presentation. To elevate their taste, I sauté onions, carrots, and garlic, which infuse the potatoes with a rich, comforting flavor. They cook in a creamy dairy blend that makes every bite feel like a warm hug.

As for the chicken, it’s the crowning glory of the dish! Using chicken thighs ensures that it stays juicy and moist, while a spread of mayo and cheese creates a crispy, golden crust that’s simply irresistible.

This casserole is truly one of my favorites—honestly, it beats Lasagna any day! It may not win any beauty contests, but what it lacks in looks, it makes up for in flavor. Every time I serve it, I get rave reviews from friends and family. There’s something magical about the aroma wafting through the house as this dish bakes away in the oven, making it feel like home.

Ingredients:

(Scroll to the bottom of the page for the printable recipe card with all the measurements.)

Potatoes
- Yukon gold potatoes are my top choice. They have the perfect balance of starch and a buttery flavor that’s simply unbeatable. Plus, they hold their shape beautifully while baking.
Onions
- Part of the onions are sauteed along with the carrot and garlic and then rest are sliced thinly and placed in a layer between the potatoes and the chicken. You can skip the sliced onions if you prefer.
Carrot
Garlic
- Sautéed onion, carrot, and garlic create the “holy trinity” of Belarusian cooking 😀. This step enhances their flavors, making them richer and sweeter. Trust me, don’t skip it!
Butter or Oil (for sauteing the veggies)
- Use whatever you prefer—both work great!
Half-and-Half
- This creamy blend of half whole milk and half heavy cream is perfect for the casserole. If you can’t find it, you can easily make your own. I’ve tried just milk, but it turns out too thin and curdles. Heavy cream is too rich, so half-and-half gives you the ideal flavor and consistency.
Salt & Ground Black Pepper
Dry Herbs and Spices
Use any combination of your favorite herbs and spices—garlic powder, onion powder, paprika, thyme, rosemary, and more. Fresh herbs like parsley, dill, or chives also add a lovely flavor boost.
Boneless, Skinless Chicken
- I recommend chicken thighs for their juiciness and tenderness. They don’t dry out as easily as chicken breasts, which can become tough by the time the potatoes are done cooking.
- Here’s a tutorial on how to debone chicken thighs.
Mayonnaise
- A thin layer on top of the chicken adds richness and helps the cheese stick better.
- If mayo isn’t your thing, you can substitute unflavored Greek yogurt or olive oil.
Grated Cheese
- Choose any cheese that melts beautifully—mozzarella, cheddar, colby jack, provolone, or Gruyère are all fantastic options.

Ingredients for Potato Chicken Casserole

How to Make Potato Chicken Casserole

Preheat the oven to 400°F (200°C).
Prepare the potatoes.
- Peel and julienne the potatoes into about 1/4-inch thick strips. Place them in a 9 x 13 inch deep baking dish.
Sauté the vegetables.
- In a skillet, melt some butter/oil and add the minced onion, grated carrot, and minced garlic. Season with salt and pepper to taste. Cook for about 5-7 minutes on medium heat until the veggies are softened and slightly golden.
Combine the potatoes and veggies.
- Add the sautéed vegetables to the potatoes. Season everything with 1/2 teaspoon of salt, ground black pepper, and your favorite dry herbs or seasoning mixes. Mix well to combine.
- You can also thinly slice some additional onions and layer them on top of the potatoes for added flavor—totally optional!
Prep the chicken.
- Season the chicken with salt, pepper, poultry seasoning, paprika, and any other spices you enjoy.
Heat the half-and-half until it’s almost boiling—this step is crucial!
- Pour it over the potatoes; it should just barely cover them without overflowing. If it’s not hot, your potatoes will take much longer to cook.
Assemble the casserole.
- Place the seasoned chicken thighs on top of the potatoes.
- Spread a thin layer of mayonnaise on top of the chicken, then sprinkle with grated cheese.
Bake the Casserole
- Cover the dish with aluminum foil or a lid, but spray the foil with oil first to prevent the cheese from sticking.
- Bake for 1.5 to 2 hours until the potatoes are tender.
In the last 5-15 minutes of baking, remove the foil to let the cheese brown.
- If you want an extra crispy topping, feel free to broil it for a few minutes—but keep a close eye on it! Cheese can go from perfectly golden to burnt in a flash.
Serve warm and enjoy!

Helpful Tips and Frequently Asked Questions

What can be used instead of chicken?

If you’re looking to mix things up, there are plenty of tasty alternatives to chicken! You can try using pork or turkey, or even ground meats like ground chicken, ground pork, ground beef, or ground turkey. If you opt for pork or turkey, I recommend slicing them into cutlets so they cook evenly on the potatoes. For ground meat, I love giving it a quick brown in a skillet first to boost the flavor—trust me, it makes a difference!

Can I use chicken breast instead of chicken thighs?

Absolutely! You can use chicken breast, but keep in mind that it tends to be drier than chicken thighs. To help with that, slice the breast into thinner pieces before layering it over the potatoes.

What’s the best way to cut the potatoes?

For perfectly sliced potatoes, start by halving the peeled potato. Then, slice each half into 1/4-inch strips lengthwise. Stack those slices and cut through them again to create nice, even strips. This method ensures they cook evenly and soak up all that yummy flavor!

Extra layer of sliced onions?

Adding an extra layer of sliced onions is totally optional, but if you’re a fan of onions, it brings a juicy, flavorful punch to the casserole. As it bakes, the onions become incredibly tender and delicious. If onions aren’t your thing, feel free to skip the sliced onions—this dish is still amazing with just the sauteed onions.

What are some flavor variations?

Get creative with your casserole! Adding sautéed mushrooms can give it a lovely earthiness, and if you’re feeling adventurous, try mixing in some sweet potatoes along with the gold potatoes for a delicious twist. The combination is not only colorful but adds a hint of sweetness, too!

Serving Suggestions

This potato chicken casserole is a true comfort food delight, so I love pairing it with something light and fresh. A crisp salad makes a perfect side, and I often reach for something briny, like pickles. The crunch and tang of pickles contrast beautifully with the hearty casserole!