Sometimes, a meal made with cheese, potatoes, and chicken is all that you need in life. I can’t get over how delicious this yummy casserole came out of the oven. It made my house smell so good, too! My kids are typically pretty picky eaters but they enjoyed this recipe. Todd, you really outdid yourself with this one! We are so grateful to have come across this wonderful recipe on YouTube!
I like to pair casseroles like this with either a side salad or some sort of steamed vegetable. How about you?
Ingredients
1 package (28 ounces) hash brown potatoes with onions and peppers, thawed
1 can Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat-Free Cream of Chicken Soup
1 cup Daisy sour cream
2 cups shredded Cheddar cheese or Colby Jack cheese
1/2 cup milk
1/2 teaspoon McCormick garlic powder
1/4 teaspoon ground black pepper
3 cups shredded boneless, skinless chicken breasts, cooked
4 slices bacon, cooked and crumbled
2 tablespoons chopped fresh chives or thinly sliced green onion
Instructions
Step 1
Heat the oven to 375°F. Spray a 13x9x2-inch baking dish with vegetable cooking spray. Season the potatoes as desired.
Step 2
Stir the soup, sour cream, 1 cup cheese, milk, garlic powder and black pepper in a medium bowl.
Step 3
Spread the potatoes in the baking dish. Top with the chicken. Spread the soup mixture over the chicken. Cover the baking dish.
Step 4
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.
Step 5
Bake, uncovered, for 5 minutes or until the cheese is melted. Sprinkle with the bacon and chives before serving.
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Quick Tip: Serve with a side salad and your favorite dressing.
Thank you Todd’s Kitchen and Youtube for this great recipe.