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.
Potato Chicken Casserole Video
Ingredients:
The complete list of ingredients and their exact measurements can be found in the recipe card below.
- 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.
- 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.
How to Make Potato Chicken Casserole
- Preheat the oven to 400°F (200°C).
- Prepare the potatoes.
- Peel and julienne the potatoes into about ¼-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 ½ 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
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!
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.
For perfectly sliced potatoes, start by halving the peeled potato. Then, slice each half into ¼-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!
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. 
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!
- Raspberry Vinaigrette Salad
- Homemade Dill Pickle Spears
- Russian Carrot Salad
- Crisp Cucumber Salad
- Tomato Avocado Salad
Potato and Chicken Casserole
Experience the ultimate comfort food - potato and chicken casserole. Juicy chicken, tender potatoes, & cheesy crust make this dish a winner.
- Prep Time: 30 mins
- Cook Time: 2 hours
- Total Time: 2 hours 30 mins
- Yield: 8 1x
- Category: Entree
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 ½ cups half n half (heated until simmering)
- salt, pepper, poultry seasoning
- 1 Tablespoon dry herbs, seasoning blend
- ½ 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.)
- ¼ cup Parmesan cheese, optional
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Peel and and julienne the potatoes, about ¼ inches thick. Place the potatoes in a 9 x 13 inch deep baking dish.
- Melt the butter in a skillet and add the minced onion, grated carrot and the minced garlic. Season with salt and ground black pepper to taste. Cook for 5-7 minutes, on medium heat, until the vegetables are softened and slightly golden.
- Add the cooked vegetables to the potatoes. Season with ½ teaspoon salt, ground black pepper, and any combination of dry herbs and/or seasoning mixes that you like. Mix to combine.
- Top the thinly sliced onions on top of the potatoes. This step is completely optional. If you're not a fan of onions, you can skip it.
- Meanwhile, prep the chicken thighs.
- Season on both sides with salt, ground black pepper, poultry seasoning, paprika and any other seasoning mixes that you like.
- Heat the half n half until it's almost boiling. Pour over the potatoes. It should barely cover the potatoes, but still not come to the top.
- Place the chicken thighs on top of the potatoes.
- Thinly spread the mayonnaise, yogurt or oil on top of the chicken and then sprinkle with grated cheese. You can use any cheese that melts well and use as much or as little cheese as you like.
- Cover with aluminum foil or a lid. To keep the cheese from sticking to the foil, spray it with oil first. This is a good trick to keep in mind when making anything that's topped with cheese, such as lasagna.
- Bake for 1 ½ - 2 hours at 400 degrees Fahrenheit, until the potatoes are cooked through.
-
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!
This meal was a huge hit! My family doesn't like casseroles but I needed easier wholesome meals and was so excited to give this a try. I ended up forgetting the cream and didn’t realize it till I had 10 min left of cooking. The juices from the chicken ended making the entire dish flavorful and it was a happy mistake. Will be on regular rotations!
I’m so glad to hear that the potato chicken casserole was a hit, especially with a family who isn’t big on casseroles! It’s great that the happy mistake turned out so well—the juices from the chicken really do add so much flavor. Thanks so much for sharing your experience, Yana, and I’m thrilled that it’ll be a regular in your meal rotations! 😊
My go-to for lunch on busy Sunday mornings!
This looks SO delicious, but we separate meat and dairy. Any advice for adaptaion? I hesitate to use 'fake' cheese or chix, since that stuff never tastes quite right. I'm thinking a layer of mushrooms in place of chicken, but would really appreciate any thoughts you may have. Spasibo!
Hi Svetlana,
I haven't really experimented with any substitutions for this particular recipe. I think mushrooms would be great if you don't want to use meat.
Olga, what poultry seasoning do you use in this recipe, and do you think it would taste good if I added sautéed mushrooms to the potatoes?
You can definitely use sautéed mushrooms too, Natasha.
I like using a poultry seasoning with dry parsley, thyme, granulated garlic and onion, pepper, bay leaf, and a few more. You can use any kind of seasoning combination that you like. I also like the Onion salt from Trader Joe's. There are so many different seasoning blends. Just use any that you like.
I have been making this for years. One of my favorite home cooked meals. Thank you for the recipe. It takes a while to prepare but the leftover the next day taste even better 🙂
That's wonderful, Alina. I am so glad to hear that you love this recipe too. It does take a while to prep, but I agree that the leftovers are great:).
Can I assemble this the day ahead and bake the following day?
No, the potatoes will oxidize and turn gray/brown, Sharon.
You can peel and cut the potatoes, cover them with water and store them in the refrigerator and sauce the vegetables and store them separately. Then when you're ready to cook the casserole, drain the water from the potatoes and proceed with the rest of the recipe.
I absolutely love this dish, made it few times allready and it always comes out delicious. My and my kids favorite dish. Thank you Olga 😀
I'm so happy to hear that you and your family enjoy it, Galina. Thank you for taking the time to write.
Hi Olga,
I absolutely love this dish! Than you for the recipe! I was wondering if your plate ( casserole dish) gets very yellow/burned from the half and half ?
In your picture it looks all white and clean, my dish get very dirty in the outer edges ( inside and out) so it keeps me from serving it at family gatherings
Do you have any suggestions?
Hi Olga,
My baking dish doesn't get too burned. If you have a problem with that, maybe you need to decrease the oven temperature. Also, if you use a clean and damp paper towel or kitchen towel, you can use it to clean up the baking dish before serving.
Dear Olga!
I know this is an old post, but I must share how amazingly good this recipe is! I made this for dinner today, and it’s already half way gone, my son who i consider a picky eater, asked for seconds! I am so grateful for your website, I check your website almost everyday for recipes, and always refer to your website when I am looking for a recipe! Thank you! May God Bless you!
That's wonderful, Yelena. I am so happy to hear that you enjoyed the casserole. Thank you for taking the time to write and thank you for the kind words.
Thank you for the recipe Olga, I made this two night ago and it was absolutely delicious... 🙂 definitely making it again.
That's great, Smitha. I'm glad you were happy with this recipe. Thank you for taking the time to write.
I am SO excited about this recipe! Yum! When you say that sausage can be used, do you mean ground sausage or bratwurst style? My husband isn’t a big fan of chicken thighs and making with sausage sounds delicious!
Thanks! -Sunnie
Hi Olga! If I use red potatoes , how will it affect the cook time? Thank you!