Cheesy Chicken and Potato Casserole: A Comforting and Hearty Meal

Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with olive oil or non-stick spray.
Cook the Potatoes:

In a large pot, bring water to a boil. Add the sliced potatoes and cook for 5-7 minutes until slightly tender (but not fully cooked). Drain the potatoes and set aside.
Prepare the Chicken:

If you haven’t already cooked the chicken, you can sauté, bake, or grill it. Shred the cooked chicken into bite-sized pieces.
Make the Creamy Sauce:

In a large mixing bowl, combine the cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Stir in half of the cheddar cheese and mozzarella cheese, mixing until smooth.
Assemble the Casserole:

Layer the bottom of the prepared casserole dish with a layer of partially cooked potatoes. Top with half of the shredded chicken, then spread half of the creamy cheese sauce over it. Repeat the layers until all the ingredients are used up.
Top with Cheese:

Sprinkle the remaining cheddar and mozzarella cheese evenly over the top of the casserole.
Bake:

Cover the casserole with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
Garnish and Serve:

Let the casserole cool for a few minutes before serving. Garnish with freshly chopped parsley if desired, and enjoy!
Serving and Storage Tips