Pepper Jack Potato Casserole

Pepper Jack Potato Casserole–a creamy, cheesy casserole made with tender potatoes, rotisserie chicken, sweet corn, pepper jack cheese and a crispy buttery panko topping.

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Pepper Jack Potato Casserole

Reagan and three of her friends happened to be here when I pulled this casserole out of the oven, and they happily ate it until the whole pan was gone! One of them especially loved the crunchy bites of buttery panko on top. I loved using rotisserie chicken for this recipe. I had some Costco chicken in my fridge and it worked out perfectly. If you want to serve this as a side dish instead of a main dish, just leave out the chicken. It’s really flexible. You can swap the corn for another veggie you love, like peas or broccoli. Enjoy!

Ingredients/Substitution Ideas

• Russet potatoes–Yukon Gold potatoes can also work well and don’t need to be peeled
• Cooked chicken–I used rotisserie chicken, but any leftover cooked chicken works great
• Frozen sweet corn–canned corn can also be used
• Sour cream
• Cream of mushroom soup–cream of chicken soup is an easy substitute if you’re not a mushroom fan
• Milk–or half and half or cream
• Garlic powder
• Onion powder
• Paprika–or 1/8 tsp smoked paprika
• Black pepper
• Kosher salt
• Pepper jack cheese–Monterey Jack, cheddar or Colby Jack can be used for a milder casserole
• Panko–or crushed Ritz crackers or cornflakes
• Butter

Steps

Peel potatoes and cut into ½ inch cubes. Place them in a steamer basket. Add 1 cup of water to the bottom of the Instant Pot and drop the steamer basket into the bottom. 

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 2 minutes. When time is up move valve to venting and remove the lid.
Heat oven to 350° F.

Discard water in Instant Pot. Add chicken, corn, sour cream, cream of mushroom, milk, garlic powder, onion powder, paprika, pepper and salt into Instant Pot and stir well. Fold in the potatoes and cheese to coat in the sauce. 

Spread the mixture into a 9×13 inch pan. Bake for 30 minutes. 

Melt the butter and stir the panko into the butter. Sprinkle it all over the top of the casserole.

Place back in the oven and heat up the oven to 425° F. Bake for 8 more minutes, or until panko is golden brown. Serve and enjoy!

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Notes/Tips

• Serve with steamed or roasted broccoli.
• Peas, broccoli or mixed vegetables could be swapped in for the corn. This would be a good clean-out-the-fridge casserole for leftover cooked vegetables, too.
• Keep an eye on the casserole during those final few minutes. The panko can go from golden to overly browned pretty quickly.
• This recipe can be gluten free if you use gluten free cream of mushroom soup. I have seen that Campbell’s now makes a gluten free version.
• I used my 6 quart Instant Pot* and my silicone steamer basket*.
• Store leftovers in an airtight container* in the refrigerator for 4 days.
• You might also like…30+ Ways to Use a Costco Chicken

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.