This Chicken Casserole is made with potatoes, veggies, and tender chicken breasts covered in a creamy sauce and baked in the oven. It’s a delicious dinner recipe the entire family will love and requires hardly any effort!
Remember those comforting casseroles your mom made growing up? This Chicken Casserole has those same cozy vibes but made without canned soups!
You get all that same creamy flavor with a simple heavy cream, chicken broth, and cornstarch mixture that cooks with the veggies, potatoes, and chicken and turns into a thick sauce.
This easy weeknight dinner is perfect for those days when standing around the stove seems too overwhelming, and you just want something warm and comforting.
You can customize this recipe however you like with various protein, veggie, and seasoning options, so you don’t have to worry about running to the store if you don’t have something!
Comforting Chicken Casseroles are some of our favorite dinners! Here are more we love: Chicken Enchilada Casserole, Chicken Noodle Casserole, and Chicken Broccoli Rice Casserole!
Why we love this easy creamy Chicken Casserole:
- Hands-off: Besides some chopping, everything is thrown into a casserole dish and baked in the oven! No sautéing or cooking beforehand.
- Meal-in-one: with vegetables and protein, you don’t need to whip up a salad or side dish to serve with.
- Clean out the fridge meal: You can use whatever leftover veggies you have on hand for this casserole!
Chicken Casserole ingredients:
- Baby or creamer potatoes: These small potatoes cook quickly and become tender in casseroles, making them perfect for this dish! You can also use large potatoes, cut into roughly 3/4″ pieces.
- Veggies: I use a combination of carrots, celery, onion, and frozen peas, but feel free to use whatever you have lying in your fridge! Firmer vegetables are added at the beginning and frozen or soft vegetables near the end.
- Low sodium chicken broth: I use low sodium chicken broth so I can control how much salt is in this dish. If you’re using salted broth, reduce or omit the added salt.
- Heavy cream and cornstarch: Mixed with the chicken broth for creaminess and to help thicken the sauce!
- Boneless skinless chicken breasts: These cook right along with the veggies and sauce! You can use boneless chicken thighs if you prefer.
- Seasoning: A blend of Italian seasoning, garlic powder, and paprika adds the perfect amount of seasoning to the casserole.
- Fresh parsley: This is optional, but I think it adds a nice, herbal touch and pop of color!
How to make Chicken Casserole:
After 20 minutes of prep, the oven does all the rest in this Creamy Chicken Casserole! Don’t forget to check the recipe card for the full list of instructions.
- Add all the ingredients to a casserole dish.
- Cover with aluminum foil and bake until the chicken is fully cooked and the vegetables are tender. That’s it!
Variations and Substitutions
- Cheese: Shred some cheese with a grater and sprinkle it on top of the casserole after adding the peas. This adds a melty, gooey texture that perfectly complements the other flavors!
- Bacon: Feel free to mix in some cooked chopped bacon into the veggie and potato mixture for a smoky flavor!
How to store leftover Chicken Casserole:
Let the casserole cool completely before storing. Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or oven. If using the oven, cover with foil and heat until warmed through. To prevent it from drying out, add a splash of chicken broth or water while reheating!
I don’t recommend freezing potatoes because the texture can be off-putting.
Prep-ahead option:
Cut potatoes do not store well, so if you want to prep this recipe ahead, prep everything but the potatoes. Then simply cut and add the potatoes before baking.
Serving suggestions:
This casserole basically has everything you already need baked into it, but that doesn’t mean you can’t add some extra sides!
I love making some Air Fryer Green Beans or Air Fryer Broccoli for a pop of green and to keep things light! You can also go with a simple side salad if you don’t feel like cooking.
For something a little more flavorful but still on the light side, I love making my Easy Broccoli Salad. It’s made with shredded cheese, bacon, and tossed in a tangy dressing!
If I want to go full-out comfort food fest, I will make some Dinner rolls or Garlic Herb Rolls to soak up the creamy broth.
More comfort food chicken recipes you’ll love:
- BBQ Chicken Mac & Cheese — one of our favorite mash ups.
- Chicken Fettuccine Alfredo — a classic that never misses!
- Creamy Chicken Spaghetti Bake — a true make-ahead casserole.
- Creamy Garlic Chicken — restaurant quality without leaving the house!
Creamy Chicken Casserole recipe
written by Ashley Fehr
Ingredients
- ¾ lb baby or Creamer potatoes (chopped)
- 2 large carrots (peeled and sliced thinly)
- 1 rib celery (finely sliced)
- ½ small onion (finely chopped)
- ¾ cup low sodium chicken broth
- ½ cup heavy cream
- 1 tablespoon corn starch
- 4 boneless skinless chicken breasts (roughly 2 lb)
- 2 teaspoons salt
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¾ cup frozen peas
- fresh parsley to garnish if desired
Instructions
- Turn the oven to 400°F and lightly grease a 9×13" baking dish.
- Place cut potatoes, carrots, celery and onion in the prepared baking dish.
- In a glass measuring cup, whisk together the broth, cream and corn starch and pour in the pan over the vegetables.
- Place the chicken breasts on top of the vegetables in the pan.
- Combine the salt, Italian seasoning, garlic powder, pepper and paprika and sprinkle evenly over chicken and vegetables in the pan. Stir the vegetables a little to coat.
- Cover tightly with foil and bake for 45-50 minutes until potatoes and carrots are tender and chicken reaches an internal temperature of at least 165°F.
- Stir in peas, return to the oven and bake uncovered for 4-5 minutes until peas are heated through.
- Serve.
Notes
- Chicken breasts: this recipe works well with chicken thighs as well as smaller pieces of bone-in chicken. Ideally, the potatoes, carrots and chicken will cook in the same amount of time.
- Vegetables: this is a great clean-out-the-fridge meal! You can mix up the veggies according to what you have, just keep in mind that softer vegetables or frozen should be added with the peas and cooked for just a few minutes.
- Seasonings: to cut down on time, you can use any multi-purpose seasoning you have on hand
- Cream: I don’t recommend low fat cream or milk for this recipe. Because of the high heat and extended cook time, low fat dairy can become curdled.
Nutrition Information
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