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Chicken Potato Casserole and Veg by Tom Durkin serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

This super simple and delicious recipe is perfect to freeze ahead of time, then thaw and bake. Prep Time: 20 Minutes Cook Time: 60 Minutes.

Ingredients:

5 oz

low fat/sodium cream of chicken soup

1/2 cup

sour cream

1/4 cup

milk

2 cup

cooked chicken - cubed

1 1/2 cup

shredded cheddar cheese

1 3/4 cup

frozen hash brown potatoes - thawed

3/4 cup

frozen peas and onions

3/4 cup

crushed potato chips

Directions:

Preheat oven to 350.

In medium bowl - combine soup, sour cream, milk, chicken and half of the cheese. Spread 3/4 of this mixture into a greased, 2-qt baking dish.

Sprinkle hash browns, peas and onions over the top of the casserole and press down lightly. Then top the vegetables with the remaining soup mixture.

Sprinkle with remaining cheese and potato chips.

Bake, uncovered at 350 for 50-60 minutes. Let stand 10 minutes.

Categories:

Eggs & Cheeses
Fall/Winter
Low Fat
Low Sodium
Main Dishes
Pasta/Rice/Potatoes
Poultry
Quick & Easy
Uses up Left-overs