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Chicken Potato Casserole

Chicken Potato Casserole

This chicken potato casserole is loaded with flavors, it's easy to cook and kids love it too. It's the perfect family dinner that you will be making over and over.
5 from 4 votes
Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Cuisine International
Servings 8 servings
Calories 454 kcal


  • 1.5 kg of potatoes preferably yellow
  • 700 g of chicken thighs
  • 150 g of smoked bacon
  • 1 bigger onion
  • 3 cloves of garlic
  • 1/2 cup of shredded mozzarella
  • 1/2 cup of shredded cheddar
  • 2-3 eggs
  • 1/2 cup of sour cream
  • fresh herbs of choice - rosemary, basil...
  • 1-2 spring onions
  • olive oil
  • 1 tablespoon of soy sauce
  • 1 teaspoon of red paprika
  • 2 tablespoons of butter
  • salt and pepper to taste


  • Peel and dice the potatoes. Cook them in salted water for about 10 minutes or until semi-tender.
  • Clean the chicken thighs and cut into smaller pieces.
  • Mix a teaspoon of red paprika, 2 tablespoons of olive oil, 1 tablespoon of soy sauce and some salt and black pepper to taste. Add the meat and let it absorb the flavors until we need it.
  • Finely slice one large onion and about 3 cloves of garlic and saute both on high heat for about 5 minutes.
  • Once the onions are translucent, add the meat and saute for 5 more minutes or until no more raw parts are visible.
  • Now the potatoes. Drain the water and add about 2 tablespoons of butter and finely chopped herbs of choice, while the potatoes are still hot. I’ve used rosemary and basil. Mix gently so that the potatoes don’t break.
  • Let’s assemble the chicken potato casserole now. Brush the bottom of the baking dish with olive oil and form the first potato layer. Use one half of the potatoes you have at this stage. Season with a bit of salt and black pepper.
  • Add all of the meat now and make sure you distribute it evenly including the juices from the pan.
  • Add shredded cheese of choice now. I have used about half a cup of mozzarella.
  • In with the rest of the potatoes and again, spread them evenly.
  • Mix 2 eggs and about half a cup of sour cream, season with salt and black pepper. Pour the mixture over the potatoes.
  • Add finely sliced smoked bacon, I have used about 150g or 5 ounces.
  • Finish it up with a touch of salt and pepper and our chicken potato casserole is ready to bake. Proceed in steps: 20 minutes covered with aluminum foil + 20 minutes without the foil. Set the temperature to 200c or 400F.
  • Take the baking dish out of the oven and add finely chopped spring onions and a second layer of cheese. I’ve used cheddar, but again, choose your favorite type.
  • Turn the broiling mode on and bake for 5-7 more minutes.
  • That’s it, our loaded chicken potato casserole is finished. Enjoy!


Calories: 454kcalCarbohydrates: 37gProtein: 28gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 124mgSodium: 458mgPotassium: 1122mgFiber: 6gSugar: 3gVitamin A: 467IUVitamin C: 39mgCalcium: 158mgIron: 3mg
Keyword casserole, chicken potato casserole, potato casserole
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