Ingredients
Scale
- 2 lbs boneless skinless chicken breasts, cooked and diced
- 3 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
- 2 cups sharp cheddar cheese, shredded
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cooked bacon bits
- 1/4 cup fresh green onions, sliced
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray or a small amount of butter. Peel the potatoes and cut them into uniform 1-inch cubes. Place the potato cubes in a large pot of salted water and bring to a boil. Cook them for about 8 to 10 minutes until they are slightly tender but still firm. Drain the potatoes well and set them aside.
- In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until the mixture is smooth. Stir in the diced cooked chicken and half of the shredded cheddar cheese. Gently fold in the par-boiled potatoes, ensuring they are evenly coated with the creamy sauce. Transfer the entire mixture into your prepared baking dish and spread it out evenly with a spatula.
- Cover the baking dish tightly with aluminum foil. Place it in the center rack of the oven and bake for 30 minutes. After 30 minutes, remove the foil and sprinkle the remaining cheddar cheese and the bacon bits over the top. Return the dish to the oven uncovered and bake for another 15 minutes, or until the cheese is bubbly and the edges are golden brown.
- Remove the casserole from the oven and let it rest for 5 to 10 minutes. This resting period allows the sauce to thicken slightly, making it easier to serve. Garnish the top with fresh sliced green onions for a pop of color and flavor. Scoop generous portions onto plates and serve while hot. This dish pairs beautifully with a simple side salad or steamed green beans.
- Cook Time: 65 minutes