Amish potato and chicken casserole is the ultimate comfort food - a hearty, creamy dish that's perfect for feeding a hungry family or bringing to a potluck. This classic recipe combines tender chicken, shredded potatoes, a rich and cheesy sauce, and a buttery, crunchy cornflake topping that will have everyone coming back for seconds.
Whether you're craving something warm and satisfying or just looking for a simple, crowd-pleasing dinner idea, this casserole is sure to hit the spot.
Jump to:
- Ingredients & Substitutions
- Step-by-Step Instructions to Make Cheesy Potato and Chicken Casserole
- Optional Additions
- How to Prevent Shredded Potatoes From Turning Dark
- Why You'll Love This Amish Casserole
- Should You Cover a Chicken Casserole When Baking?
- More Amish Casserole Recipes With Chicken
- More Amish Chicken Recipes
- 📖 Recipe Card
Ingredients & Substitutions
- Chicken: Boneless, skinless chicken breasts work perfectly here, but you could also use thighs for a juicier option. Rotisserie chicken or leftover cooked chicken can save time and still taste amazing.
- Potatoes: Shredded potatoes are traditional, but you can try thinly sliced or diced potatoes for more texture. Use (thawed) frozen shredded hash browns for convenience.
- Cheese: Cheddar cheese gives this casserole its classic flavor, but feel free to experiment with Colby Jack, Swiss, or even Pepper Jack for a little kick.
- Cream of Chicken Soup: Adds a creamy base. Feel free to use homemade cream of chicken if desired, or even substitute it with cream of mushroom.
- Sour Cream: Brings tang and richness to the sauce. Plain Greek yogurt can be a lighter alternative.
- Seasonings: Paprika, salt, and pepper enhance the flavor. Smoked paprika, garlic powder, or even Italian seasoning can add a different dimension if you'd like to customize the taste.
- Cornflakes: These create the signature crunchy topping, but crushed Ritz crackers or panko breadcrumbs could work as substitutes if needed.
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Step-by-Step Instructions to Make Cheesy Potato and Chicken Casserole
- Cook the Chicken (or use leftover chicken):
- Preheat your oven to 375°F (190°C) if baking the chicken. Alternatively, you can simmer it.
- For baking (my preferred method): Place the chicken breasts in a baking dish, season lightly with salt and pepper, and cover with foil to keep them moist. Bake for 25 - 30 minutes, or until the internal temperature reaches 160°F (71°C). Let them rest for a few minutes, then cut into bite-sized cubes. (Baking is my preferred method to create the best texture for chicken.)
- For simmering: Place chicken breasts in a pot, add enough water or broth to almost cover, and simmer gently for approximately 25 - 30 minutes until fully cooked. Let them cool slightly before cutting into cubes.
- Sauté the Onion:
- In a skillet over medium heat, melt the butter and sauté the chopped onion for a few minutes, or until it softens and becomes fragrant.
- Make the Creamy Sauce:
- Add the cream of chicken soup, shredded cheddar cheese, sour cream, salt, pepper, and paprika to the skillet with the sautéed onions. Stir until the mixture is smooth.
- Prepare the Potatoes:
- Peel and shred fresh potatoes using a box grater or food processor with shredding blade.
Important: Rinse the shredded potatoes thoroughly in cold water until the water runs clear. This removes excess starch, which helps prevent the potatoes from turning gray and clumping together as they bake.
Drain the rinsed potatoes well, then pat them dry with paper towels to remove as much moisture as possible.
Spread them evenly in a greased 9x13" baking dish, filling it about halfway.
- Peel and shred fresh potatoes using a box grater or food processor with shredding blade.
- Assemble the Casserole:
- Spread the cooked chicken cubes evenly over the shredded potatoes in the baking dish.
- Pour the creamy sauce over the chicken and potatoes, spreading it evenly with a spatula to make sure every bite is coated.
- Prepare the Topping:
- Crush the cornflakes by placing them in a resealable bag and rolling a pin over them, or pulse them briefly in a food processor.
- In a small saucepan, melt and lightly brown the butter (slowly cook the butter until it is lightly browned), then mix it with the crushed cornflakes until evenly coated.
- Add the Topping:
- Just before baking, sprinkle the cornflake topping evenly over the casserole for a golden, crunchy finish.
- Bake:
- Place the casserole in a preheated oven at 325°F (163°C) and bake, uncovered, for one hour or until the dish is bubbly and heated through. The topping should be golden and crisp.
- Serve and Enjoy:
- Let the casserole rest for 5-10 minutes after baking to make serving easier. Serve warm as a comforting main dish.
Optional Additions
- Broccoli: To make broccoli chicken and potato casserole, add bite-sized florets for a nutritious, colorful touch.
- Cooked Bacon: Crumbled, crispy bacon mixed in or sprinkled on top could add a smoky, savory flavor boost.
- Garlic: Minced fresh garlic or garlic powder can be sautéed with the onion for an extra depth of flavor.
- Herbs: Fresh thyme, parsley, or chives make great additions for a fresh, herbal touch.
- Hot Sauce: A few dashes of your favorite hot sauce can add a subtle kick to the creamy sauce.
- French Fried Onions: Use as a crunchy, flavorful topping instead of or alongside the cornflakes.
How to Prevent Shredded Potatoes From Turning Dark
Shredded potatoes turn dark very quickly after shredding them.
To prevent shredded potatoes from turning dark, you need to reduce their exposure to oxygen and slow the enzymatic reaction that causes browning. Here are some effective methods:
1. Soak in Cold Water
- Immediately after shredding, submerge the potatoes in a bowl of cold water.
- The water reduces contact with oxygen and washes away excess starch, which can contribute to discoloration.
- If you're not using them right away, you can leave them in the water for up to 24 hours in the refrigerator. Be sure to drain and pat them dry before cooking to avoid excess moisture.
2. Add an Acidic Agent
- Mix a little lemon juice or vinegar into the soaking water.
- The acidity slows the enzymatic reaction that causes browning. A teaspoon or two per quart of water is sufficient, and it won't noticeably affect the flavor.
By using these tips, your shredded potatoes should stay fresh-looking and ready to cook!
Why You'll Love This Amish Casserole
- Simple Ingredients - Made with pantry staples and everyday ingredients, this casserole is both easy to prepare and budget-friendly.
- Comfort Food at Its Best - Creamy, cheesy, and loaded with tender potatoes and juicy chicken, it's the perfect dish for satisfying cravings.
- One-Dish Meal - No need to fuss with multiple side dishes; this casserole has protein, carbs, and flavor all in one. (Feel free to add in broccoli or sweet peas to make it complete.)
- Family Favorite - Even picky eaters can't resist this hearty, flavorful meal. It's sure to be a hit at the dinner table.
Should You Cover a Chicken Casserole When Baking?
It's not necessary to cover a chicken casserole while baking, but doing so can help retain moisture and prevent the dish from drying out. Here's a quick guide:
- Uncovered: If you want a crispy, golden top (like the cornflake or French fried onion topping), bake the casserole uncovered for the full baking time. This allows the topping to become nice and crunchy.
- Covered: If you prefer a moister casserole, especially if you're adding ingredients like broccoli, you can cover the dish with foil during the first half of baking, then uncover it for the last 30 minutes to allow the top to crisp up.
Both methods work well, so choose based on the texture and crispiness you want for your casserole!
I hope you enjoy this comforting and hearty Amish chicken and potato casserole. It's an excellent meal for any day that is cool enough to turn on the oven.
If you try this recipe, I'd love it if you left a comment and star rating below. Thank you!
📖 Recipe Card
Potato and Chicken Casserole Recipe
Delicious Amish potato and chicken casserole with a creamy, cheesy filling and crunchy topping. Perfect comfort food for family dinners!
Ingredients
- 6 medium-sized boneless, skinless chicken breasts (cooked)
- 6 tablespoons butter (approx. ⅓ cup)
- 1 small onion, chopped (or a tsp. of dried onion flakes)
- 1 (10.5 ounce) can cream of chicken soup
- 1 ½ - 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 (9x13") pan half full shredded potatoes (approx. 3 lb. potatoes)
Topping:
- 2 ½ cups crushed cornflakes cereal
- ½ cup butter, melted and browned
Instructions
- Cook 6 chicken breasts until temperature reaches 160℉. Then cut it into bite-sized cubes.6 medium-sized boneless, skinless chicken breasts (cooked)
- Preheat the oven to 325℉.
- Sauté chopped onions in butter for a minute or two. Add the cream of chicken, shredded cheese, sour cream, and seasonings. Whisk until combined.6 tablespoons butter, 1 small onion, chopped (or a tsp. of dried onion flakes), 1 (10.5 ounce) can cream of chicken soup, 1 ½ - 2 cups shredded cheddar cheese, 1 cup sour cream, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika
- Peel and shred the potatoes. Immediately rinse the shredded potatoes thoroughly in cold water until the water runs clear to remove excess starch. Drain well, then pat dry with paper towels to remove as much moisture as possible.1 (9x13") pan half full shredded potatoes
- Grease a 9x13" baking dish and spread the shredded potatoes evenly across the bottom, filling the pan halfway full.
- Spread cooked chicken breast cubes over top of the potatoes.
- Spread the creamy mixture over the chicken and potatoes.
- Spread the cornflake topping over the dish just before baking.
- Bake, uncovered, at 325℉ for one hour or until bubbly and heated through.
- Let the casserole rest for 5 minutes after baking. Serve warm as a comforting main dish.
- Cool, refrigerate, and reheat any leftovers.
Topping:
- Place the cornflakes into a bag and lightly crush them with a rolling pin or with your hands. (Don't crush to powder, it's nice to have small pieces.)2 ½ cups crushed cornflakes cereal
- Mix crushed cornflakes with the melted brown butter and spread over the casserole just before baking.½ cup butter, melted and browned
Notes
If preferred, you can thinly slice the potatoes instead of shredding them.
Use frozen shredded hash browns (thawed) for a super quick and easy version.
The recipe says to layer the potatoes, chicken, and creamy sauce; however, it could also be mixed together before topping it with crumbs.
If desired, you could add lightly steamed broccoli to the casserole before adding the topping (to make chicken broccoli and potato casserole).
Adding cooked bacon would also be a great addition.
This recipe can easily be halved and made in a 9" square pan.
*If you have leftovers, keep in mind chicken needs to be cooled completely before covering it tightly.
*Nutrition is approximate.
Nutrition
Serving: 1servingCalories: 492kcalCarbohydrates: 34gProtein: 23gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 119mgSodium: 815mgPotassium: 908mgFiber: 3gSugar: 3gVitamin A: 1015IUVitamin C: 30mgCalcium: 174mgIron: 4mg
Tried this recipe?Let us know how it was!
Jackie C
I cheated. I had to use what I had on hand. Previously cooked chicken breasts, canned potatoes, I had no sour cream, so I used some heavy cream in with the soup. I added Saison seasoning, because I had no paprika. The rest of the recipe I followed exactly. I know your version would’ve been to die for, but this quickie version was delicious. I will definitely make this again (your way). Thank you so much for sharing your recipes.
Anna
Glad you enjoyed it!
Anna
Simple casserole dish!