Are you craving a mouthwatering, hassle-free dinner that will have your family begging for seconds? Look no further than this irresistible Dump Bake Chicken Potato Casserole! Imagine a single dish packed with tender chicken, perfectly cooked potatoes, and a creamy, cheesy sauce that'll make your taste buds dance with joy. This American classic is not just a meal – it's a culinary shortcut to comfort that requires minimal prep and delivers maximum flavor in just over an hour!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 chicken breasts, cubed
- 4 medium potatoes, diced
- 1 cup cream of chicken soup
- 1 cup cheddar cheese, shredded
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish thoroughly with butter or cooking spray to prevent sticking.
- Wash and dice the potatoes into roughly 1-inch cubes. Ensure they are cut into uniform sizes for even cooking.
- Cut the chicken breasts into bite-sized cubes, approximately 1-inch pieces, to ensure quick and even cooking.
- In a large mixing bowl, combine the cubed chicken and diced potatoes. Season generously with salt, pepper, and paprika, mixing to coat evenly.
- Pour the cream of chicken soup over the chicken and potatoes. Gently stir to ensure all ingredients are well-coated and distributed.
- Transfer the mixture to the prepared baking dish, spreading it out in an even layer to promote uniform cooking.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole, covering the entire surface.
- Cover the baking dish with aluminum foil to help retain moisture and prevent the top from burning.
- Place the casserole in the preheated oven and bake for 45 minutes covered.
- Remove the foil and continue baking for an additional 15-20 minutes until the chicken is fully cooked and the cheese is golden and bubbly.
- Remove from oven and let the casserole rest for 5-10 minutes before serving to allow the juices to redistribute.
- Serve hot, garnishing with fresh chopped parsley or green onions if desired.
Tips
- Uniform Cutting: Ensure your chicken and potatoes are cut into similar-sized pieces (about 1-inch cubes) for even cooking and consistent texture.
- Seasoning Secrets: Don't be shy with the seasonings! The paprika adds a subtle warmth, but feel free to experiment with garlic powder or dried herbs for extra flavor.
- Cheese Matters: Use freshly shredded cheddar for the best melting quality. Pre-shredded cheese often contains anti-caking agents that can affect the sauce's texture.
- Moisture is Key: The aluminum foil cover during initial baking helps keep the chicken moist and prevents the top from burning.
- Resting Time: Let the casserole rest for 5-10 minutes after baking. This allows the juices to redistribute, ensuring each bite is perfectly moist.
- Make-Ahead Magic: This casserole can be assembled earlier in the day and refrigerated, then baked when you're ready to eat.
- Customize Your Casserole: Add some frozen mixed vegetables for extra nutrition, or top with crispy bacon bits for added crunch.
Nutrition Facts
Calories: 263kcal
Carbohydrates: 15g
Protein: 28g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 80mg
