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Chicken Potato Casserole

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Ingredients

  • 10 oz can cream of chicken soup
  • 1 cup sour cream
  • 1/4 cup milk
  • 2 cups cubed cooked chicken
  • 1 1/4 cups shredded cheddar cheese
  • 3 1/2 cups frozen hash brown potatoes, thawed if cooking right away
  • 1 1/2 cups frozen peppers and onions, thawed if cooking right away
  • 1 1/4 cups shredded cheddar cheese
  • 1 1/2 cups crushed potato chips

Details

Preparation

Step 1

If baking right away, preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1 1/4 cups cheese. Spread 3/4 of this mixture in a greased 2-quart baking dish.

Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.

Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving.

To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.

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