Roasted Garlic Asiago Chicken & Potatoes

The best kind of comfort food this roasted garlic Asiago Chicken and Potatoes is a dish you’ll want to whip up again and again. Made with simple ingredients & transformed into a rich, creamy, and satisfying meal, this asiago chicken casserole is comfort food for the soul.

Roasted Garlic Asiago Chicken & Potatoes in a blue casserole dish

This Asiago chicken & potato casserole was created for all the cheese lovers out there. Lightly seasoned chicken breast placed onto tender, bite-sized potatoes, smothered in a thick, garlic, cheese spread that’s then topped with gooey mozzarella. 

With loads of savory flavor and gooey cheese in every bite, everyone will be asking for seconds. Plus, you can prep it in advance and save yourself some effort on busy nights.

With so much rich flavor and easy, household ingredients, this roasted garlic asiago chicken is a tasty addition to your dinner routine.

Ingredients You Need

  • Potatoes: any potatoes you have on hand will work and you can either peel them or save the effort and leave the skins on for some added texture.
  • Chicken breasts: opt for boneless and skinless breasts so that they cook evenly. Know that chicken thighs may work but will alter the texture of the creamy asiago sauce as they give off more juice.
  • Garlic: use the heads of garlic if you want to maximize flavor. Cloves work as well but the taste doesn’t come through as much.
  • Cheese: it’s a triple cheese blend for this Asiago chicken casserole. You need cream cheese, Asiago cheese, and mozzarella.
  • Cream: both sour cream and heavy cream go into the casserole to create a rich taste in the sauce. Whole milk will also work in place of cream though skim milk will change the texture drastically.
  • Your Favorite Seasoning: this is optional but it does jazz it up a bit! Sprinkle the chicken and/or potatoes with your favorite seasoning. I like to use Dan-o’s Original Seasoning or a Garlic Herb Seasoning Blend.
Roasted Garlic Asiago Chicken & Potatoes on a blue plate

Tips For Success in Making Asiago Chicken & Potatoes

The garlic

Roasting the garlic in advance is what brings out such a potent, delicious flavor. Ideally, use the whole head here. However, if you have cloves of garlic, you can roast them individually like I do in my crab macaroni and cheese but the flavor is less intense.


You’ll be seasoning the potatoes lightly with just salt and pepper so you don’t need anything fancy. For this chicken casserole, you can use any kind of potato. Likewise, if you’re short on time you can leave the skins on for some added texture. You’ll be roasting the potatoes in the oven prior to using them in the casserole, take care not to overbake them. You want them tender but not too crisp.

Topping The Asiago Chicken

Layers of chicken, tender potatoes, and a creamy blend of Asiago and mozzarella cheese, what more is there to add? Personally, I like to serve mine sprinkled with crumbled bacon and fresh parsley for a bit of extra flavor and aesthetic appeal. The bacon adds to the savory flavor and the parsley is a nice burst of color on the dish.

Roasted Garlic Asiago Chicken & Potatoes in a blue 9x13 casserole dish

Storing Leftovers

When storing leftovers of the roasted garlic Asiago chicken and potatoes, make sure to let the casserole cool fully. From there, you can cover the dish with plastic wrap or place leftovers in the fridge in an airtight container. Chilled like that, the casserole will stay fresh for 3 days.

To reheat it, either pop it into the microwave in portions to heat or reheat it in the oven at 300F until warmed through. You may want to add a splash of cream or chicken broth to the dish to get the creamy texture back.

I hate to try freezing this roasted garlic chicken casserole as rarely do we have leftovers.

How To Meal Prep This Asiago Chicken Casserole

Since this Asiago chicken casserole is made in stages, it’s fairly simple to make it in advance.

One way to meal prep it is to make the entire casserole, layer it, and sprinkle on the mozzarella cheese but skip the baking part. Instead, wrap it with plastic wrap and place it in the fridge.

When you’re ready for it, let the dish come to room temperature before baking it in the oven until warmed through and the mozzarella is melted. The creamy asiago sauce will thicken slightly in the fridge so you may want to add a dash more cream before heating it.

The second way to make it ahead of time is to cook the chicken and roast the potatoes but don’t assemble the dish. The night you need it, whip up the creamy Asiago sauce and assemble the casserole before baking it.

Roasted Garlic Asiago Chicken & Potatoes
Can I use another cheese in place of Asiago cheese?

Asiago cheese will give this chicken and potato casserole the most comforting flavor, especially when mixed into the cream sauce. However, in a pinch, you could use fresh parmesan (grating it as you need it) or even Swiss cheese. It will alter the flavor slightly, but the richness will be similar.

Can you freeze Asiago chicken and potato casserole?

Chicken and potato casseroles tend to make delicious freezer meals. To freeze this casserole, assemble it fully in a foil baking tray but don’t bake it. Cover it with aluminum foil and then saran wrap and freeze it for up to 2 months. When you’re ready to enjoy it, let it thaw in the fridge overnight before baking it in the oven covered (only by the aluminum foil, remove the plastic wrap) until heated through, removing the aluminum foil after 10-15 minutes.

Roasted Garlic Asiago Chicken & Potatoes

The best kind of comfort food, a rich and creamy cheese blend poured over top of tender chicken and potatoes. This roasted garlic Asiago chicken casserole is a savory dish that warms you up from the inside out.


  • 6 medium-large potatoes diced (peeled optional)
  • 4 boneless skinless chicken breasts
  • 2 heads of roasted garlic
  • 8 oz cream cheese
  • 5 ounces Asiago cheese
  • 1/2 cup sour cream
  • 1/4 cup heavy cream or whole milk I’ve also used half & half in a pinch
  • chopped parsley
  • 1/2 cup shredded mozzarella
  • salt & pepper to taste
  • crumbled bacon optional
  • Your favorite seasoning or garlic herb seasoning optional


  • Preheat your oven to 400 degrees.
  • Place the diced potatoes in a 9×13 baking dish. Sprinkle with salt & pepper or your favorite garlic herb seasoning. Cover with aluminum foil, & bake for 40 minutes.
  • Meanwhile, season both sides of the chicken breasts with salt & pepper. Season with your favorite seasoning or garlic herb seasoning (optional). Sear the chicken on each side in a hot skillet. Remove to a paper towel & set aside.
  • Combine the roasted garlic, cream cheese, Asiago cheese, sour cream & heavy cream/milk together. Take the potatoes from the oven & nestle the chicken breasts in the dish. Then, dollop the cheese mixture all over. Sprinkle with mozzarella cheese & parsley.
  • Bake at 400 for 20 minutes. If desired, sprinkle with a few slices of crispy bacon crumbled up.