Easy Cheesy Chicken Casserole with Home-Canned Potatoes
Who doesn’t love a good casserole? Add broccoli, peas, carrots, or a combination of all three to make this dish a more complete meal. Even without the vegetables, this chicken potato casserole with home-canned potatoes comes together quickly, pleases a crowd, and can be adapted to use what you already have.
Best of all, it gives you another practical way to use home-canned potatoes and chicken. Because the main ingredients are already cooked, the casserole requires very little prep before it goes into the oven.
This is one of the reasons I preserve basic ingredients instead of only complete meals. A jar of potatoes or chicken can become soup, pot pie, a skillet dinner, or—in today’s case—a warm and cheesy casserole.
Why You’ll Love It
- Made with ingredients you may already have
- Quick to put together
- Easy to adapt
- Make-ahead friendly
- Hearty enough for a family dinner or potluck
- A practical way to use home-canned potatoes and chicken
Easy Cheesy Chicken Casserole with Canned Potatoes
Turn home-canned potatoes and chicken into an easy cheesy chicken potato casserole with a crispy topping. Quick prep, tastes delicious, and easily changeable!
Ingredients
- 1 quart home-canned cubed potatoes, drained
- 1 pint home-canned chicken, drained, or 1–2 cups cooked chicken
- Condensed cream of chicken soup (1 can (10.5 ounces) or an equivalent amount of homemade)
- 1 cup sour cream
- ½ cup milk
- 2 cups shredded cheddar cheese, divided into 1 cup portions
- 1 cup breadcrumbs
- 2 tablespoons butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Black pepper, to taste
Instructions
- Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- In a large bowl, stir together the condensed soup, sour cream, milk, garlic powder, onion powder, black pepper, and 1 cup of shredded cheddar cheese.
- Add the drained chicken and potatoes. If you are including vegetables, add them now.
- Combine the ingredients together. Home-canned potatoes are already tender, so avoid stirring more than necessary.
- Spread the mixture evenly in the prepared baking dish.
- In a small bowl, combine the breadcrumbs, melted butter, and remaining 1 cup of cheddar cheese.
- Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake uncovered for approximately 30 minutes, or until the filling is hot and bubbling and the center reaches 165°F.
- Let the casserole rest for about 5 minutes before serving.
How to Make the Cheesy Chicken and Potato Casserole
Ingredients
- 1 quart home-canned cubed potatoes, drained
- 1 pint home-canned chicken, drained, or 1–2 cups cooked chicken
- 1 can (10.5 ounces) condensed cream of chicken soup or an equivalent amount of homemade condensed soup
- 1 cup sour cream
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Black pepper, to taste
- 2 cups shredded cheddar cheese, divided into 1 cup portions
- 1 cup breadcrumbs
- 2 tablespoons butter, melted
Directions
- Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- In a large bowl, stir together the condensed soup, sour cream, milk, garlic powder, onion powder, black pepper, and 1 cup of shredded cheddar cheese.
- Add the drained chicken and potatoes. If you are including vegetables, add them now.
- Combine the ingredients together. Home-canned potatoes are already tender, so avoid stirring more than necessary.
- Spread the mixture evenly in the prepared baking dish.
- In a small bowl, combine the breadcrumbs, melted butter, and remaining 1 cup of cheddar cheese.
- Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake uncovered for approximately 30 minutes, or until the filling is hot and bubbling and the center reaches 165°F.
- Let the casserole rest for about 5 minutes before serving.
What to Serve with Chicken and Potato Casserole
Because the casserole already includes chicken, potatoes, and a rich sauce, it pairs well with something fresh or simple:
- Green salad
- Steamed broccoli
- Roasted green beans
- Glazed carrots
- Applesauce
- Fresh fruit
If you add vegetables directly to the casserole, it can easily stand alone as a complete meal
Equipment Used
OPTIONAL CHANGES
Add Vegetables
Broccoli, peas, carrots, corn, and green beans are all good options.
Change the Meat
Replace the chicken with:
- Ham
- Turkey
- Cooked pork
- Leftover roast beef
- Cooked ground beef
You could also omit the meat and add more vegetables.
Change the Cheese
- Colby Jack
- Monterey Jack
- Pepper Jack
- Gouda
- A combination of cheeses
Change the Topping
Instead of breadcrumbs, try:
- Crushed buttery crackers
- Panko breadcrumbs
- Crushed cornflakes
- French-fried onions
- Additional shredded cheese
Thaw frozen vegetables first and drain off any excess liquid so they don’t make the casserole watery.
Tips for the Best Cheesy Chicken Potato Casserole
Drain the Potatoes Well
Let the potatoes drain thoroughly before adding them so the sauce remains creamy.
Fold the Potatoes in Gently
Home-canned potatoes are fully cooked and can break apart if stirred too aggressively. Mix the sauce first, then gently fold in the potatoes and chicken.
Adjust the Milk as Needed
Homemade and store-bought condensed soups can vary in thickness. Begin with ½ cup of milk, but use slightly less if your soup is already thin.
Use Freshly Shredded Cheese When Possible
Pre-shredded cheese works, but freshly shredded cheddar generally melts more smoothly because it doesn’t contain the same anti-caking ingredients.
I buy a big block of cheese from Azure Standard and divide it into portions. Most goes into the freezer. When I need it, I bring it out and shred it.
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Make it Work for Your Pantry
Recipes are just guidelines. Make it work for you and your family. Add a variety of vegetables, more chicken, no chicken, etc. Heck, add in some ham and make it a ham and cheese casserole. The sky is the limit.
This is a really nice base recipe to jump off from. Use what you have in your pantry/fridge/freezer to reduce waste and change it up here and there. You can’t go wrong with a cheesy chicken potato casserole. Ask the church potluck.
Frequently Asked Questions
Can I Make This Casserole Ahead of Time?
Yep! Assemble the creamy chicken and potato filling, spread it in the baking dish, cover, and refrigerate for just a day or two before baking.
If you do choose to make this ahead of time, leave the breadcrumbs/cheese mixture off until you’re ready to put it into the oven.
Because it will be cold when it goes into the oven, it may require an additional 5–15 minutes of baking. Cook until it is hot throughout and the center reaches 165°F.
Can I Freeze Cheesy Chicken and Potato Casserole?
You can, but it isn’t my first choice.
The sour cream and condensed soup mixture may separate after freezing, and the potatoes can develop a different texture. If that doesn’t bother you, have at it.
Can I Use Store-Bought Canned Potatoes and Chicken?
Absolutely. Although this recipe is intended to help you use your home-canned food, store-bought canned potatoes and chicken will also work.
You can also use leftover cooked chicken and approximately 5–6 cups of cooked, cubed potatoes. Because container sizes and potato density vary, use enough potatoes to create the balance of sauce and filling you prefer.
Can I Use Fresh Potatoes?
Yes, but they must be cooked before being added because it’s not a guarantee they’ll cook in the 30 minutes if you don’t.
Boil or steam cubed potatoes until just tender, drain them well. Use the rest of the recipe the same way.
How Long Do Leftovers Keep?
Transfer leftovers to a covered container and refrigerate them within two hours. Use refrigerated leftovers within 3–4 days and reheat them to 165°F.
Why Did My Casserole Turn Out Watery?
The most likely causes are potatoes or vegetables that were not drained thoroughly, frozen vegetables that released excess water, or homemade condensed soup that was thinner than the canned version.
A Note About Home-Canned Ingredients
This recipe assumes the chicken and potatoes were preserved using current, tested pressure-canning instructions and that the jars show no signs of spoilage.
Never taste food from a jar that is leaking, unsealed, bulging, spurting liquid, foaming unexpectedly, or otherwise abnormal. USDA guidance also recommends boiling home-processed low-acid foods for 10 minutes before serving, adding 1 minute for each additional 1,000 feet of elevation. Boiling is not a substitute for using tested canning procedures. See the current guidance from the USDA Food Safety and Inspection Service.
A Practical Way to Use Your Home-Canned Food
This cheesy chicken and potato casserole is a good base recipe from which to build. Add vegetables, change the meat, try another cheese, or use up odds and ends from the refrigerator.
Recipes like this are why I like preserving basic ingredients. The jars aren’t meant to sit untouched on the shelf. They’re there to make ordinary meals easier.
And you really can’t go wrong with a cheesy chicken and potato casserole.
Just ask the church potluck.
