Southwest Chicken & Potato Casserole

Aside from not being very photogenic, casseroles tend to be a big hit around our house. I know that’s not true in many houses, but we seem to love them.  Plus, I tend to fall back on a quick, flavorful casserole on busy days when I need to get dinner put together quickly and let it cook without my constant attention.

My inspiration for this casserole is a Southwest Potato Salad that our local gourmet grocery store sells. I thought I could easily duplicate the flavor and turn it into a full meal by adding some chicken. It turned out really good. It was creamy, cheesy and full of some of our favorite flavors.


Southwest Chicken & Potato Casserole

  • 4-5 large white potatoes, peeled and diced
  • 1 lb. chicken breasts or thighs, fully cooked and cubed
  • 1/2 lb. frozen California blend veggies, thawed
  • 1 c. Ranch dressing
  • 1 c. salsa
  • 4 oz. block cheddar cheese, cut into small cubes
  • 1/2 c. crushed tortilla chips or taco shells
  • Pepper, salt and chili powder, to taste

1. Place the potatoes in a pot of cold water. Bring to a boil, reduce heat and simmer for 15 minutes. Drain and pour into a large bowl.

2. Add the chicken and veggies to the bowl. Toss. Add Ranch dressing and salsa; stir to combine. Stir in cheese cubes. Transfer to a 13×9 casserole dish.

3. Top with crushed tortilla chips or taco shells and sprinkle on some pepper, salt and chili powder to taste. (This last step is really more for visual appeal than flavoring, so you can skip it if you want.) Bake at 350 degrees for 30-35 minutes, until bubbly.

3 thoughts on “Southwest Chicken & Potato Casserole

  1. Thank you for this recipe. My husband loved it. Instead of chicken I used some leftover pork roast. It turned out great!

  2. I just made this today and kept my fingers crossed when serving it to my husband, who views casseroles with extreme caution….and he raved about it and proceeded to scarf down a whole second serving! THANKS for finding a good freezer-friendly meal that he loves!

  3. I made this last night, and it was delicious! The only thing I will change for next time is substituting the California blend veggies for some fresh red and yellow peppers, and adding some shredded cheese to top it all off. Adding some hot sauce at the end also could be a nice touch! Thanks for the inspiration!

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