Cheesy Chicken & Potato Casserole

By lkalemba

Ingredients

• vegetable cooking spray
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (regular or 98% fat free)
• 1 cup sour cream
• 2 cup shredded Cheddar cheese or Colby Jack cheese
• 1/2 cup milk
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 28 oz frozen diced potatoes (hash browns) with onions and peppers, thawed
• salt
• 3 cup shredded cooked chicken
• 4 slices bacon, cooked and crumbled
• 2 Tbsp chopped fresh chives or thinly sliced green onion

Details

Servings 6
Preparation time 15mins
Cooking time 60mins
Adapted from kitchendaily.com

Preparation

Step 1

Heat the oven to 375°F.  Spray a 13x9x2-inch baking dish with the 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.