Chicken Potato Casserole
by Leslie Marshall
serves: 8
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This super simple and delicious recipe is perfect to freeze ahead of time, then thaw and bake on nights when you just can't face the kitchen.
Prep Time: 20 minutes
Cook Time: 60 minutes |
| Ingredients: |
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10 oz. can condensed reduced fat and sodium cream of chicken soup |
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1 cup sour cream |
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1/4 cup milk |
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2 cups cubed cooked chicken |
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1-1/4 cups shredded Cheddar cheese |
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3-1/2 cups frozen hash brown potatoes, thawed |
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1-1/2 cups frozen peppers and onions, thawed |
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1-1/4 cups shredded Cheddar cheese |
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1-1/2 cups crushed potato chips |
| Directions: |
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Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters 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. 8 servings
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 F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.
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