High-Protein Cheesy Ground Chicken & Potato Casserole Recipe Makes Everyone Happy by Elisa Schmitz

Cooking for a family is no simple task. Some people like this while others like that, making for some spirited debates at the dinner table. But one thing most family members agree on is good old-fashioned comfort food. In my house, I know that if I make a cheesy, meaty meal, most everyone will be happy.

That's exactly the case with this cheesy high-protein ground chicken and potato casserole recipe. With tender potatoes on the bottom, crispy potatoes on the sides and a creamy blend of cheese and chicken in the middle, this casserole recipe captivated everyone in my family.

Inspired by this cheesy ground beef and potato casserole recipe, my version includes a few swaps (such as the beef for chicken, the butter for olive oil, the Worcestershire sauce for balsamic vinegar, the evaporated milk for buttermilk, the cheddar cheese for mozzarella, etc.) to please my family's palate. Check out the health benefits of olive oil, the health benefits of balsamic vinegar and the health benefits of buttermilk. I also used more potatoes as well as gluten-free cream of mushroom soup.

To make this savory, budget-friendly meal, here's what you need to gather: extra-virgin olive oil, garlic powder, onion powder, smoked paprika, potatoes, ground chicken, an onion, minced garlic, a can of cream of mushroom soup, balsamic vinegar, milk and mozzarella cheese. The fresh parsley garnish is optional. The potatoes are coated in a mixture of olive oil and seasonings before being baked. While the potatoes are baking, you make the ground chicken mixture. The chicken mixture gets poured on top of the baked potatoes, then topped with cheese and baked until golden and bubbly. It doesn't get much better than that!

This casserole recipe is also delicious with ground beef or turkey. I used russet potatoes, but you could use Yukon gold, red or white potatoes.

Serve this creamy chicken and potato casserole on its own or with a side dish of your favorite fresh vegetables. If you're lucky to have any leftovers, you'll be happy to know they taste even better the next day (we ate ours for breakfast with a yummy poached egg on top)!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8

Ingredients

• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 5 cups peeled and thinly sliced potatoes (I used 6 medium russet potatoes)
• 1 pound ground chicken
• 1 onion, diced
• 3 teaspoons minced garlic
• 10.5 ounces (1 can) cream of mushroom soup
• 1 1/2 teaspoons balsamic vinegar
• 1/2 cup milk (I used buttermilk)
• 1 1/2 cups shredded mozzarella cheese (divided)
• fresh parsley for garnish (optional)

Here's how to make it:

1. To a large mixing bowl, add the olive oil, garlic powder, onion powder and smoked paprika. Whisk to blend.
   
2. Add the potatoes and toss to coat. Season with salt and black pepper, to taste, if desired. (I peeled my potatoes, but you can leave the peel on if you prefer. I sliced the potatoes with a chef's knife, but you also could use a mandoline.)
   
3. Spray a 13x9-inch baking pan or casserole dish with cooking spray. Evenly layer the potatoes on the bottom and along the sides of the pan. Bake potatoes in a preheated 400-degree F oven until potatoes are tender, about 20 minutes (ovens vary).
   
4. While the potatoes bake, cook the ground chicken, onion and garlic in a large skillet or sauté pan over medium-high heat until browned, about 5 minutes.
   
5. Turn off heat. Add the condensed soup, balsamic vinegar, buttermilk and half the cheese. Season with salt and pepper, to taste, if desired. Mix well to combine. (This recipe would be delicious with cream of chicken soup or cream of broccoli soup. To be sure this recipe is gluten-free, use gluten-free soup. You can season the potatoes with whatever seasonings you prefer, and add more or less seasonings, to taste.)
   
6. Remove potatoes from oven.
   
7. Spread the ground chicken mixture evenly over the potatoes. Put the dish back into the oven for about 10 minutes.
   
8. Remove from oven and spread the other half of the cheese evenly over the top.
   
9. Put back into the oven for about 5 more minutes, or until cheese is golden and bubbling.
   
10. Allow casserole to cool for a few minutes before slicing. Top with fresh parsley garnish, if desired, and serve. Store leftovers in an airtight container in the refrigerator and reheat in the microwave or oven.
    
    

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