Loaded Cheesy Chicken Potato & Corn Casserole
A comforting cheesy chicken casserole with tender potatoes, sweet corn, creamy sour cream, and golden melted cheddar cheese.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
2 lbs boneless, skinless chicken breasts, cooked and cubed
2 lbs Yukon Gold or russet potatoes, cubed
1 1/2 cups corn kernels
2 cups shredded sharp cheddar cheese
1 cup sour cream
1/2 cup milk
2 tbsp olive oil
2 cloves garlic, minced
1 tsp paprika
1 tsp onion powder
1/2 tsp dried thyme
1/2 tsp black pepper
1 tsp salt
2 tbsp chopped fresh parsley (optional)
Instructions
1. Preheat oven to 400°F.
2. Grease a 9×13-inch baking dish.
3. Toss potatoes with olive oil and seasonings.
4. Bake potatoes for 20 minutes.
5. Cook chicken until it reaches 165°F.
6. Add garlic and stir.
7. Mix sour cream, milk, and half the cheddar.
8. Fold in chicken and corn.
9. Combine with partially baked potatoes.
10. Top with remaining cheddar.
11. Bake 15–20 minutes until bubbly and potatoes are tender.
12. Rest 5 minutes.
13. Garnish with parsley and serve.
Notes
Rotisserie chicken saves time.
Use freshly shredded cheddar for better melting.
Drain corn well to prevent excess moisture.
Substitute plain Greek yogurt for sour cream.
Refrigerate leftovers for 3–4 days.
Freeze portions for up to 2–3 months.
Reheat leftovers to 165°F.