Ingredients:

  • 1 ½ lbs cooked chicken, shredded or cubed
  • 2 lbs russet or Yukon gold potatoes, peeled and cubed
  • 1 cup sour cream
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1 cup shredded cheddar cheese (plus extra for topping, optional)
  • ½ cup milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika (optional)
  • Salt and black pepper, to taste
  • 2 tbsp butter, melted
  • ½ cup crushed cornflakes, breadcrumbs, or French fried onions (optional topping)
  • Chopped fresh parsley or green onions for garnish (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Place diced potatoes in a pot and cover with salted water. Bring to a boil and cook for 8-10 minutes, until just barely fork-tender. Drain well.
  3. In a large bowl, combine sour cream, cream of chicken soup, milk, garlic powder, onion powder, paprika (if using), salt, pepper, and 1 cup of cheddar cheese. Stir until smooth and well combined.
  4. Add the cooked chicken and potatoes to the sauce mixture. Gently toss to coat everything evenly.
  5. Spread the chicken and potato mixture evenly into the prepared baking dish.
  6. If desired, mix melted butter with crushed cornflakes, breadcrumbs, or French fried onions. Sprinkle evenly over the top of the casserole. Alternatively, sprinkle extra cheese on top.
  7. Cover the baking dish with foil and bake for 30 minutes.
  8. Remove the foil and bake for another 20-25 minutes, or until the casserole is golden brown and bubbly and the topping is nicely browned (if using).
  9. Let the casserole rest for 5-10 minutes before serving. Garnish with chopped parsley or green onions, if desired.