This Is a Dish My Grandma Prepared When I Was Young, and It Remains Delicious Even Now!

There are certain dishes that linger in your memory not just because of how they taste, but because of how they make you feel. For me, that dish is my grandmother’s Creamy Chicken and Potato Casserole. She prepared it almost every Sunday when I was young, and even today, the smell alone takes me straight back to her warm kitchen filled with laughter, stories, and the sound of something bubbling in the oven.

This dish is a celebration of comfort. It’s simple, hearty, budget-friendly, and has the kind of depth and richness that only time—and love—can create. And though food trends have come and gone, this recipe has never failed to please a table full of hungry hearts.

In this article, we’ll explore:

• A brief history of comfort casseroles

• The essential ingredients and why they work so well

• A detailed step-by-step guide to making the dish

• Tips for flavor variations and dietary modifications

• Storage and reheating tips

• Why this dish still matters in a modern kitchen

Let’s get cooking.

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1. The History and Heart Behind the Dish

Casseroles rose to popularity in the mid-20th century when families wanted to stretch ingredients economically but still create meals that felt indulgent. In my grandmother’s era, the idea of using leftover chicken, farm-fresh potatoes, and a creamy homemade sauce was more about practicality than luxury. But somehow, that simple approach produced something rich and unforgettable.

In rural kitchens, ingredients like butter, flour, whole milk, and fresh herbs were staples. Dishes like this casserole were made from scratch—not for Instagram, but for nourishment, both physical and emotional.

My grandma had no recipe cards. She cooked by feel, by smell, and by taste. What I’ve done here is translate her intuition into a method that works every time.

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2. Ingredients: Simple, Real, Perfect Together

Here’s what you’ll need to serve about 6 people:

Base Ingredients:

• 4 medium potatoes (Yukon Gold or Russet), peeled and thinly sliced

• 2 cups cooked chicken, shredded (leftover rotisserie works well)

• 1 small onion, finely chopped

• 3 tablespoons unsalted butter

• 3 tablespoons all-purpose flour

• 2 ½ cups whole milk (or half milk, half chicken broth)

• 1 teaspoon salt, or to taste

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• 1 teaspoon dried thyme or rosemary

Optional Add-Ins:

• 1 cup grated cheddar cheese (for a cheesy topping or mixed in)

• 1 cup frozen peas or chopped green beans

• 2 tablespoons chopped fresh parsley (for garnish)

For a crispy top (optional):

• ½ cup breadcrumbs

• 1 tablespoon olive oil or melted butter

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3. How to Make Grandma’s Creamy Chicken and Potato Casserole

Let’s break this recipe down into steps so you can get it just right.

Step 1: Preheat and Prepare

• Preheat your oven to 375°F (190°C).

• Grease a 9x13-inch baking dish (or similar casserole dish) with butter or spray.

Step 2: Prepare the Potatoes

• Peel and thinly slice the potatoes—about 1/8 inch thick. A mandoline works great, but a knife is fine if you’re patient.

• To ensure the potatoes cook evenly, soak them briefly in cold water (5–10 minutes), then drain and pat dry.

Step 3: Make the Cream Sauce (Béchamel)

This is the heart of the dish.

• In a medium saucepan over medium heat, melt 3 tablespoons butter.

• Add 3 tablespoons flour and whisk continuously for 1–2 minutes. You’re making a roux.

• Gradually pour in the milk (or milk + broth), whisking constantly to avoid lumps.

• Let it simmer gently, stirring often, until it thickens—about 5–7 minutes.

• Season with salt, pepper, garlic powder, and thyme.

👉 Tip: The sauce should coat the back of a spoon but still be pourable.

Step 4: Layer the Ingredients

In your prepared baking dish:

1. Add a thin layer of sauce on the bottom.

2. Layer half the potatoes evenly.

3. Sprinkle half the chicken over the potatoes.

4. Add half the chopped onion.

5. Pour half the sauce over the top.

6. Repeat with remaining potatoes, chicken, onion, and sauce.

7. Optional: Mix in or top with grated cheddar cheese for extra flavor.

Step 5: Add Crispy Topping (Optional)

• Mix ½ cup breadcrumbs with 1 tablespoon olive oil or melted butter.

• Sprinkle evenly over the casserole.

Step 6: Bake

• Cover with foil and bake for 40 minutes.

• Remove foil and bake for an additional 20–25 minutes, or until golden and bubbly.

• Insert a knife to make sure potatoes are tender.

• Let rest 10 minutes before serving so everything sets beautifully.

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4. Variations: Make It Yours

What made Grandma’s cooking magical was adaptability. Depending on what she had on hand, the casserole changed subtly. Here are some ways to riff on the classic:

Protein Swaps:

• Turkey, ham, or even tuna work well

• Tofu or lentils for a vegetarian version

Sauce Twists:

• Add Dijon mustard, nutmeg, or Parmesan for depth

• Use cream of mushroom soup for a shortcut

Vegetable Additions:

• Frozen spinach (squeeze out water first)

• Carrots, mushrooms, or zucchini (sauté first)

Cheese Options:

• Try Gruyère, mozzarella, or smoked gouda

• For spice, mix in pepper jack

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5. Serving Suggestions

This casserole is a complete meal, but here are a few pairing ideas:

• Green salad with vinaigrette to balance the richness

• Roasted Brussels sprouts or broccoli

• Warm rolls or rustic bread for soaking up sauce

• Pickles or chutney for contrast

And don’t forget a cozy drink—maybe hot tea, cider, or a glass of chilled white wine.

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6. Storage, Freezing, and Reheating

Leftovers:

• Store in the fridge in an airtight container for up to 4 days.

• Reheat in the oven at 350°F (175°C) until warm, or microwave single portions.

Freezing:

• Freeze the fully baked and cooled casserole, tightly wrapped, for up to 3 months.

• Thaw overnight in the fridge before reheating in the oven.

Make-Ahead:

• Assemble up to 24 hours in advance, cover tightly, and refrigerate.

• Add 10 minutes to bake time if cold from the fridge.

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7. A Modern Nostalgia: Why This Dish Still Matters

In a time when takeout and meal kits are everywhere, it’s easy to forget the beauty of making something from scratch. But this casserole reminds us:

• Good food doesn’t have to be fancy.

• The act of cooking can be a way to reconnect—with family, memory, or even yourself.

• Recipes carry stories, and every time you make this, you pass on more than just a meal.

I’ve now made this dish for my own kids, friends, and even at potlucks—and every single time, someone asks for the recipe.

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8. Final Recipe Summary

Grandma’s Creamy Chicken and Potato Casserole

Ingredients:

• 4 potatoes, sliced

• 2 cups cooked chicken, shredded

• 1 onion, chopped

• 3 tbsp butter

• 3 tbsp flour

• 2 ½ cups milk

• 1 tsp salt

• ½ tsp pepper

• ½ tsp garlic powder

• 1 tsp thyme

• Optional: 1 cup grated cheese, 1 cup veggies, ½ cup breadcrumbs

Instructions:

1. Preheat oven to 375°F. Grease casserole dish.

2. Slice and soak potatoes, then dry.

3. Make roux: Melt butter, add flour, then milk; stir until thick.

4. Season sauce with salt, pepper, herbs.

5. Layer: sauce, potatoes, chicken, onion—repeat.

6. Top with cheese and/or breadcrumbs.

7. Bake covered 40 min, then uncovered 20–25 min until golden.

8. Let rest 10 min, then serve and enjoy!

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9. Conclusion: Cooking from the Heart

My grandmother’s cooking wasn’t gourmet, but it was perfect. Each layer of this casserole carries the warmth of hands that worked hard, laughed loud, and loved fully. This dish isn’t just about ingredients—it’s about time, memory, and togetherness.

So now, it’s your turn. Gather those potatoes, shred that chicken, stir that sauce. Put on some music, call someone you love, and let your kitchen smell like the past.

And when you take that first creamy, crispy, hearty bite, maybe you’ll feel a little closer to your own story too.