Cheesy Chicken & Potato Casserole

Cheesy Chicken & Potato Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Servings


Ingredients

  • 1

    can (10¾ ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s Condensed 98% Fat Free Cream of Chicken Soup

  • 1

    cup sour cream

  • 2

    cups shredded Cheddar cheese or Colby Jack cheese

  • ½

    cup milk

  • ½

    teaspoon garlic powder

  • ¼

    teaspoon ground black pepper

  • 1

    package (28 ounces) hash brown potatoes with onions and peppers, thawed

  • ¼

    teaspoon salt

  • 3

    cups shredded cooked chicken

  • 4

    slices bacon, cooked and crumbled

  • 2

    tablespoons chopped fresh chives or thinly sliced green onion

Directions

Heat the oven to 375°F. Spray a 13x9x2-inch baking dish with vegetable cooking spray. Stir the soup, sour cream, 1 cup cheese, milk, garlic powder and black pepper in a medium bowl. Spread the potatoes in the baking dish. Season the potatoes with the salt and additional black pepper. Top with the chicken. Spread the soup mixture over the chicken. Cover the baking dish. Bake for 40 minutes or until the potatoes are tender and the mixture is hot and bubbling. Uncover the baking dish. Sprinkle with the remaining cheese. Bake, uncovered, for 5 minutes or until the cheese is melted. Sprinkle with the bacon and chives before serving.


Nutrition

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